Have you ever wondered what would happen if you introduced foreign yeast and bacteria into a coffee farm? Or maybe you're curious if we can speed up a long fermentation by warming it up. How does post harvest processing affect the density of the seed?
In today's podcast episode I’m answering listener questions like these and also sharing how I approach designing a fermentation.
When I was planning this podcast I knew that I wanted it to be a community supported project and that I did not want to rely on advertisements or sponsors that can be annoying or distracting to the information I want to share.
The Patreon supporters are a group of individuals who care about coffee education and support me and this project. They made a monthly pledge to help keep this information free and available to everyone. With their help I can pay for equipment upgrades like a better microphone, I can pay the subscriptions for the editing software I use and cover the monthly hosting fees. Their contribution also allows me to take some time away from consulting so I can document and record these episodes. As part of their membership, Patrons submit questions—often I answer them privately in the message chats but today I wanted to share and record some of them here on the podcast so we can all learn from each other.
Other resources:
Christopher's Blog
My UCDavis Sensory Science Professor
Dr. Hildegard Heymann
Producers I work with:
Luiz—Fazenda California, Brazil
Ana—Finca Esperanza, Guatemala
Sophia—Mapache, El Salvador
Andres—Cayro, El Salvador
Tommy—Greenwell, Hawaii
Sam—Buff, Rwanda
Importers mentioned:
Balzac Brothers
Crop to Cup
To Support this Podcast and become a Patron CLICK HERE
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