I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode. Things we discuss on this episode:Washed processed that tastes like a naturalProcess-forward coffees, funky coffeeNeutral processing The need for speed, & gentle dryingDrying is not just removing waterBiggest producer mistakes, not upgrading the dryingFallacy of terroir 

In this episode we talk about:How Ana decided to join the family business after pursuing a career in art.The advantages and drawback of growing coffee in a "Full Sun" system.The future of coffee picking and the role of Mechanical Harvesters.Brazil's 6 different biomes.How technology helped Brazil  jump from 6 coffee bags/hectare in 1960 to 29 bags/hectare in 2023How climate change has affected the cropHow Precision Agriculture is helping the farm use resources efficientlyTattoos!ResourcesAna's Precision Agriculture Presentation on Coffee Knowledge Hub (you will need to make an account but it's free!)Anacafe Presentation on Price Volatility (by Albert Scalla in Spanish)Picture of Mechanical HarvesterInstagram

Explore how winemakers influence coffee production through sugar and acid additions. Discover the differences between co-fermentation with various fruits and the nuances of flavor infusion. Learn about the microbial dance in fermentation and its impact on flavor profiles, while debunking common myths in the coffee marketing world. Delve into the roles of enzymes in breaking down mucilage and the complex science behind flavor development. Get ready for a deep dive into coffee processing that intertwines culinary art and science!

On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends.If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than producers and further accentuates inequality between the coffee buyers and coffee producers. Usually I believe the wine mode does more harm than good.But here is a rare occasion where I think coffee could truly benefit from the wine model.In this episode I talk about:Identity shift from a wine person to a coffee personWhy coffee could benefit from adopting the wine vintage modelHow I approach blending coffee lots in the seasonIs Coffee Hunter an outdated term?My risky coffee sales strategyInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only when we looked down at our empty Kinto ceramic cups that we finally realized we had paid 18£ ($23 dollars!) for 2 small cups of black coffee.I experienced sticker shock because we have been living on farms in Colombia and Guatemala for the last 4 years and we are very out of touch with big city prices. I knew London was going to be expensive but I was not emotionally prepared to spend $11/cup on our daily coffee.Nick and I needed more coffee that morning but if we got 2 more cups at Nagare, we would be close to $50 and we hadn’t even had breakfast yet. In my head, a voice was saying, dang $11 is an expensive cup of coffee. And then immediately another voice said, hold on.... "don’t we want the price of a cup of coffee to rise?"Aren't low coffee prices a big part of the problem with our supply chain?The conversation about the price of a cup of coffee is one I have often. What should coffee cost? Who gets to set the price? How does price reflect value?The conversation about price and value is often at the forefront of my mind because there is such a disparity between what a coffee producer gets paid for growing and processing the coffee and what a consumer pays for a cup of coffee made from their raw material.Resources:https://www.macrotrends.net/2535/coffee-prices-historical-chart-datahttps://ourcountrygarden.co.uk/british-gardening-statistics/https://www.carelink24.org/doctors-prescribe-gardening/https://www.nytimes.com/interactive/2022/02/21/headway/peat-carbon-climate-change.htmlInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

Today I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about:The pros and cons of commercial strains vs wild microbesThe over-complication of fermentationsThe drawback of high altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesAnd much more... RESOURCES#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of KerehakluInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.To connect with Pranoy:Pranoy's InstagramKerehaklu InstagramWebsiteCover Art by: Nick HafnerInto song: Elijah Bisbee

RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Barista SubstackBoss Barista PodcastSupport the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

The podcast dives into the intriguing world of Thermoshock and its effects on coffee flavor. Listeners learn how drying impacts sugar in coffee seeds and the importance of coffee labels. Personal brewing journeys are shared, highlighting the shift to minimalist methods. The discussion also uncovers the origins of citrus flavors in coffee, linking them to microbial activity. Finally, the hosts advocate for community support to fund coffee education events, enriching the listener experience.

The podcast discusses the differences between dry and wet coffee processing, the role of microbes in fermentation, and the importance of coffee labels. It also delves into the impact of altitude on coffee fermentation and microbial communities, the challenges faced by farmers growing non-trendy varieties, and the misconceptions surrounding specialty coffee.