Welcome to the first episode of the new year and season 3.

In this episode we talk about:

• If sugar follows the direct of water flow, does sugar evaporate out as coffee dries?
• The difference between sugar in mucilage and inside the seed.
• Can sugar be a preservative?
• The benefits and drawbacks of adding cascara to the fermentation
• How to inoculate for free
• How to control the fermentation in a hot environment vs a cold one.

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Resources:
Momo Tostadores Podcast

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee