In this new episode I talk about:

A review of how dry process and wet process are different
how microbes get into our fermentations
What I look for in a coffee label, 4 key elements
how I’ve changed my mind about descriptive processing labels
studies showing contradictory results when they look at altitude in different countries.

The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com

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Cover Art by: Nick Hafner
Into song: Elijah Bisbee

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