In this episode I will cover:

the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation.
the difference between rot, wild fermentations and controlled fermentations.
the role of salt in a coffee fermentation.
are lactoferments better for low or high elevation farms?
to pulp or not to pulp coffee cherries?
how lactoferments differ from "anaerobic" fermentations and carbonic maceration.

Lastly, I will give you my advice for a successful coffee lactoferment.

IPL and the art of T20 spin