Artwork
iconShare
 
Manage episode 348034188 series 2701151
Content provided by Lucia. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lucia or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

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 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

If you're interesting in joining me in Colombia in January
Fermentation Training Camp 3

Support the show

  continue reading

77 episodes