The first step in expanding the role of processing in the coffee quality conversation is how we label these coffees. I have noticed a lot of redundancy and confusion in how we describe the coffees.
I've heard various forms of; fermented coffees, yeasted coffees, anaerobic fermentation, lactic process, acetic process.

The labels we use set up the foundation, and I argue that when the labels are inaccurate the whole foundation is compromised. This area of fermentation in specialty coffee is just beginning and I think it's important to be as precise as possible as we move forward.

In this episode I talk about why these names are incomplete at best and inaccurate at worst.

I also answer the first listener question:
"Is it possible to "capture" yeasts from our environment in our own farms and apply these to the fermentation to create our own profiles?"

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