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30. Thermal Shock, Fermentation & Industry Tensions with Juan Pablo Campos from Lohas Beans
In this episode of Buy The Drip, Juan Pablo Campos from Lojas Coffee dives deep into the cutting-edge processing techniques that are revolutionizing the coffee industry. From thermal shock to innovative fermentation methods, Juan Pablo shares how these advancements are shaping coffee flavors and elevating the quality of specialty coffee.
He also sheds light on the recent controversies surrounding the Best of Panama and its open letter to Colombian coffee producers, addressing industry debates on standards and transparency.
Juan Pablo’s journey from organic to specialty coffee highlights the importance of education, market dynamics, and building long-term relationships with producers.
He emphasizes how techniques like microlots and precise harvest timing are key to ensuring better pricing and quality, while also exploring the rise of championship farms in Colombia and the challenges posed by market fluctuations.
This conversation offers a unique look at the balance between terroir and processing and the role human intervention plays in creating exceptional coffee profiles.
Takeaways:
Thermal shock and fermentation techniques are vital for developing unique coffee flavors.
The Best of Panama controversy highlights tensions between coffee-producing regions.
Lojas Coffee transitioned from organic to specialty coffee.
Microlots ensure better pricing for producers and focus on quality.
Market fluctuations impact certified and regional coffee sales.
Championship farms are gaining recognition in coffee competitions.
Education and innovation are key to understanding and improving coffee quality.
Infused coffees raise debates on coffee complexity and processing standards.
Don’t forget to like, comment, and subscribe for more deep dives into the world of specialty coffee!
View all episodes
By Dave + Cole
5
11 ratings
In this episode of Buy The Drip, Juan Pablo Campos from Lojas Coffee dives deep into the cutting-edge processing techniques that are revolutionizing the coffee industry. From thermal shock to innovative fermentation methods, Juan Pablo shares how these advancements are shaping coffee flavors and elevating the quality of specialty coffee.
He also sheds light on the recent controversies surrounding the Best of Panama and its open letter to Colombian coffee producers, addressing industry debates on standards and transparency.
Juan Pablo’s journey from organic to specialty coffee highlights the importance of education, market dynamics, and building long-term relationships with producers.
He emphasizes how techniques like microlots and precise harvest timing are key to ensuring better pricing and quality, while also exploring the rise of championship farms in Colombia and the challenges posed by market fluctuations.
This conversation offers a unique look at the balance between terroir and processing and the role human intervention plays in creating exceptional coffee profiles.
Takeaways:
Thermal shock and fermentation techniques are vital for developing unique coffee flavors.
The Best of Panama controversy highlights tensions between coffee-producing regions.
Lojas Coffee transitioned from organic to specialty coffee.
Microlots ensure better pricing for producers and focus on quality.
Market fluctuations impact certified and regional coffee sales.
Championship farms are gaining recognition in coffee competitions.
Education and innovation are key to understanding and improving coffee quality.
Infused coffees raise debates on coffee complexity and processing standards.
Don’t forget to like, comment, and subscribe for more deep dives into the world of specialty coffee!
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