
Making Coffee with Lucia Solis
#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
Apr 15, 2025
Delve into the world of cascara and its surprising applications, including potential transformations into wine or vinegar. Learn about the intricacies of coffee flavor perception, paralleling it with the complexities found in wine tasting. Discover how regenerative agriculture can enhance coffee quality while also presenting challenges for farmers. Plus, explore the evolving significance of coffee labels and how they can better reflect the journey of each roast. Finally, uncover methods for optimizing coffee cherry processing to improve flavor complexity.
44:26
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Quick takeaways
- Access to water significantly impacts coffee fermentation and processing methods, influencing both quality and environmental considerations for producers.
- Cascara represents a potential secondary product for coffee, yet its market success relies on intentional processing and overcoming practical challenges.
Deep dives
Water Access and Processing Variability
Access to water is crucial for coffee producers, affecting their fermentation processes and overall production methods. Depending on geographical location, some farms may be blessed with natural springs, while others might need to rely on rainwater or agreements with neighboring farms for their water supply. This variability leads to differing processing methods, as producers with ample water may prioritize wash processes without much concern, while others must be cautious and adjust their methods due to limited resources. The treatment of water used in fermentation is also critical, as some producers may discharge untreated wastewater into rivers, while others invest in managing the water to mitigate environmental impacts.
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