Making Coffee with Lucia Solis #71: How to De-Funkify Your Naturals and Get Them to Dry Faster.
May 1, 2025
Explore the art of natural coffee processing and the journey to a clean flavor profile. Delve into the challenges of creating flavorful natural coffee and the importance of honest feedback in the industry. Discover how drag culture influences modern beauty standards and the complex evolution of coffee processing methods. Learn about innovative drying techniques that enhance coffee quality and how climate change impacts these processes. It's a fascinating blend of coffee science and cultural insights!
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Wine Making Love and Bias
- Lucia Solis shares her experience making wine and loving her own wine baby despite its faults.
- She reflects on how personal bias affects perception and appreciation in creative processes.
Buyers Confirm Coffee Family Taste
- Tomas of Sweet Maria's and Dan cupped experimental coffees blind and found natural and washed coffees to taste like a family.
- They said the naturals tasted like washed coffees, comforting Lucia's hopes and reducing her tension.
Specialty Coffee Excludes Many
- Specialty coffee often excludes many coffees by prioritizing microlots, which benefits buyers more than producers.
- Increasing quality across larger volumes benefits producers more than small, high-priced micro lots.