Lucas, a Patron and exporter from Unblended, is joined by Felipe and Jose, passionate Colombian coffee producers. They dive into the fascinating process of reverse engineering a $5 Castillo coffee, exploring the intricate relationship between producers and exporters. The trio discusses the true costs of experimentation and the importance of community engagement. They also share insights on innovative practices like kombucha fermentation in coffee, and how these techniques enhance flavor while addressing sustainability challenges in the coffee industry.

Today I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover:What a green buyer doesHow Jamie became a green buyerHow to organize a coffee contractCommunication red flags between producers and green buyersStrategies for long lasting relationshipsGet in touch with Jamie IsettsSupport the show on PatreonAnd 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 HafnerIntro song: Elijah Bisbee

Dive into the fascinating world of coffee fermentation, where the debate between inoculated and wild methods takes center stage. Learn how the history of yeast in wine parallels the rise of natural wine and sour beer movements. Discover the pivotal role salt plays in coffee processes and whether lactoferments thrive better in high or low elevations. Explore the pros and cons of pulping coffee cherries, and get practical tips for successful coffee lactoferments. Plus, find out why cutting sandwiches diagonally might just change your meal experience!

Discover the intriguing crossover between kombucha and coffee in fermentation practices. Explore the varying global reception of kombucha and its rising popularity, supported by listener stories. Uncover the delicate balance of acetic acid in flavor perception and how it influences both beverages. Learn about unique production methods in Thailand and the potential for these practices to thrive in the U.S. Join a journey of intentional experimentation in coffee processing, blending traditional techniques with modern tastes.

Today's episode is another in a series hearing from coffee producers from all parts of the world. I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or "The Average Coffee Farmer." As if coffee farmers are a monolith. The average doesn’t exist. The people who grow and produce coffee are a very diverse group who do it for different reasons in very different conditions.It’s our nature, that when we learn something new, to compare it to what we already know, we learn by grouping and recognizing patterns and assigning categories. We take large amounts of information and shrink it, and distill it until it’s a small enough unit that we can attach a label. My hope with these episodes is to take a microscope to the group, get to know the individuals, how they think and what they think about.Today we get to visit India through the eyes of Pranoy, a 5th generation coffee grower. His family got into the business in 1953 where they have grown different produce in biodiverse, multi-cropped conditions.Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Pranoy's InstagramKerehaklu WebsiteECRE Podcast

Today’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thailand, I wanted to answer them on the podcast because they are relevant to all of the newer coffee producing regions.Thailand didn’t export coffee until 1976! This is very recent and not a lot of time for coffee growers and producers to develop their craft and catch up with older coffee growing regions like Colombia, where I am living. Colombia was already exporting coffee in 1835.As new regions begin to grow coffee, the questions in this podcast will become more and more relevant.Dr. Mack's questions allow me to address a few things like:How to avoid fermentation during transportation from the farm to millHow to use yeast with rust resistant varietiesHow to do a honey or a natural process while avoiding mold growth (a common problem in humid tropical countries)Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Short videos:4 Things I don't like about Carbonic MacerationThe Fundamental Problem with Carbonic Maceration

Dive into the intriguing world of coffee with a focus on ripeness and quality! Discover how measuring Brix can sometimes mislead coffee producers. Explore a fascinating study from Brazil that highlights the importance of color in determining cherry ripeness. Learn why relying on refractometers may not be the best approach, as the skins play a crucial role in seed viability. Plus, get insights from the cork wine industry that add a unique twist to the conversation!

I hope the previous podcast episode helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. In today's episode we are adding another element, another piece of the puzzle—the refractometer and the other instruments used to measure sugar.In today's episode we will see how a refractometer can give a high Brix reading even when there is zero sugar in the sample. Or, how it is possible to get negative Brix readings.I think understanding more about the the instruments we use, helps us understand the limitations of measuring Brix at all.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Why is This Happening Podcast: Pappy Van WinkleTTB Alcohol Tax ChartSugar Cane exporting Countries

Where does sweetness come from? Can something taste sweet that has no sugar? How can we measure sugar in coffee?This will be a more technical episode where we will talk about the sugar compounds like carbohydrates, sucrose, glucose and fructose and sweetness as a concept. We will also look at how sugar content differs based on processing style: washed, honey or natural.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Brodie Vissers Youtube channelBrodie Vissers InstagramVanishing Fleece by Clara ParkesBoss Barista C-Market Part IBoss Barista C-Market Part II

Today you get to be a fly on the wall of a consulting session between myself and a coffee producer in Uganda. The Coffee Gardens is a newer project of coffee producers who have partnered with select coffee farmers in Eastern Uganda. They currently work directly with 300 small holder farmers. They have a micro-processing station in the foothills of Mount Elgon.This episode might be most relevant to a coffee producer, so if you know any, please pass this episode along to them. Especially if they are curious about using yeast to control their fermentations. Today we cover how to process undesirable cherries, we talk about the challenges in scaling up from a small trial to full scale lots. We also discuss yeast usage in very rural settings, is it even appropriate? At what volume should a producer consider using yeast? Even if you’re not a coffee producer I hope you will listen to the questions and concerns of a coffee producer and better understand their reality. Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:The Coffee Gardens