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23min chapter
#28: Origin, Native, Indigenous and Local: Building Our Coffee Vocabulary
Making Coffee with Lucia Solis
Rethinking Coffee Innovation
This chapter examines the terminology and misconceptions surrounding innovation in coffee fermentation processes, arguing that many so-called innovative practices are simply revisiting historical methods. It contrasts the development of coffee with that of wine, emphasizing the importance of indigenous knowledge and local connections to understanding and valuing these beverages. Additionally, the chapter discusses power dynamics in agricultural production, highlighting the vulnerabilities faced by producers and the ethical concerns related to the exploitation of local resources.
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