#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
Making Coffee with Lucia Solis
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Navigating Natural Coffee Production
This chapter delves into the speaker's journey of experimenting with natural coffee processes in Latin countries, highlighting the gap between romanticized perceptions and the harsh realities faced by growers. It focuses on the complexities of whole coffee cherry fermentation, the challenges of labor and ripe cherry selection, and innovative approaches to achieving distinctive flavors amid environmental changes.
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