The Role of Fermentation in Coffee Production

In today's Making Coffee Podcast episode, we're taking a deep dive into anaerobic fermentation and how language reflects values.

Specialty coffee is a young industry. In the consumer space we have only recently started to differentiate between processing styles like natural, washed and honey and now we’re jumping off the deep end into the microbiology of these processing styles. 

I wanted to record this episode because many Green Buyers ask me what Coffee Producers mean when they label their coffee like this and Coffee Producers ask me what the Green Buyers mean when they ask them for an anaerobic process. 

Both parties expect the other one has the answers.

Even if the words are poorly understood they are still copied, pasted and repeated so much that they become familiar through sheer repetition.

We see them so much that we can sometimes convince ourselves that we know what everyone is talking about, or we assume that at least they must know what they are talking about.

But in my observations, it seems like at this point everyone has their individual, personal, un-scientific definition. 

And this is a problem because when everyone defines the words differently, we undermine the point of language to communicate.

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