In this listener Q&A episode we talk about: How to use Thermoshock Does drying pull sugar out of the seed? What labels are important on a coffee bag? How do I prepare my coffee? How to know if you've hit "The One" on a fermentation trial How do citrus flavors get into coffee? How did a coffee from Panama fool a listener into thinking it came from Ethiopia? RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and vi ..read more

In this new episode with Natali we talk about: Growing up in a coffee producing country, but finding coffee later in life Falling into the specialty coffee rabbit hole The challenges of running a small business while keeping full time jobs Direct trade, fair trade and single origin How Natali chooses what information to put on her roasted coffee bags Why Decaf is important for night owls & coffee lovers Educating new markets RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon  to join our live Discord ..read more

You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith.   In this new episode we talk about: Will’s journey from a coffee purist to being more reasonable Meeting people where they are The importance of a middle class to support a new coffee category Will’s rule of thumb for cheap coffee What he drinks in the morning Being careful to not bring a western mindset to Vietnam French occuption and the resulting mash-up culture RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Vietnam: A New Vocab ..read more

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021 I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and talk.  In this new episode we talk about: How he has found new markets to export his coffee Advice for producers attending coffee Expos like SCA and MICE The impact of climate change on his farm, including the changing monsoon season. His appr ..read more

The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them. Its an interesting time to be reflecting on the role of travel in coffee, since I just had a major trip to teach coffee fermentation. You’ll hear Tom bring this up when he asks me about FTC being a form of advanced tourism.  Sweet Maria’s is an incredible resource for curious coffee nerds who want to learn about home roasting basics, green coffee q ..read more

In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation. I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in this episode In this episode I follow up with him on his thoughts on: coffee certifications and competitions his relationship with social media and sharing on reddit re-investing in the farm labor availability, what a coffee picker makes in a day in his region,  opening new markets with microlots  coffee tourism  beer yeast fermentations reforesti ..read more

In this episode we talk about: Carbonic Maceration in winemaking Carbonic Maceration in coffee and best guidelines to follow How to process Robusta differently than Arabica Benefits of fermentation in coffee fruit vs green seed modification Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Resources Modifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019. Changes ..read more

Vava Instagram Website Coffee Milk Blood Book Paula Instagram Website LowellInstagram Website Frankie Instagram Christopher FeranBlog Resources:Sign up for the newsletter for behind the scenes pictures. Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, you can show your support here with a one time contribution: PayPal ..read more

  Some of the questions I cover on today's episode involve: -how do fruit added fermentations differ from microbe inoculation? -my stance on the usefulness/benefits of probiotics -can we taste yeast in the cup? -what is the future of fermentation for the specialty coffee industry? -we typically ferment cherries or wet parchment but what about fermenting green coffee? -what is honey osmotic dehydration -how can consumers navigate coffee labels when "fermented" coffee produces a wide range of flavors. Resources:  Sign up for the newsletter for behind the scenes pictures. Support the ..read more

In this episode we talk about: Coffee production in Kenya The similarities between latin and african coffee production How we consumers perceive coffee producers vs how coffee producers would like to be seen The success paradox, when too much financial success can turn off some buyers  Resources: Support the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. If you're interesting in joining me in Colombia in January Fermentation Training ..read more