Check out our YouTube videos

AI writing shape

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter to hear about the next episode, FTC dates, and coffee releases.   

Support the show

Buy Roasted Coffee Here.

Check out our YouTube videos

#63: Terroir for Busy People

Dirty Jobs Hawaiian Coffee Clip

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter to hear about the next episode, FTC dates, and coffee releases.   

Support the show

Lalo's substack page

Ikaria Coffee (Lalo's farm + roasted coffee)

Biofilia (agronomic consultancy)

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter to hear about the next episode, FTC dates, and coffee releases.  

Support the show

If you would like to watch our YouTube video on "What is specialty coffee"

You can watch that here.

If you are a roaster and are interested in participating in the Fermentation Project with James Hoffmann, click here -> For Roasters: Buy Fermentation Kit

Listers Movie (bird watching) it's beautiful, I highly recommend this.

Email info.luxiacoffee@gmail if you would like to discuss Pluribus or Listers Movie in our Discord server.

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

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. 

Support the show

Roasterkat IG Reel about rain.

YouTube version of the Q&A portion

James Hoffmann Healthy Coffee Video

The 2025/2026 Harvest has not gone according to plan.

Nick and I have found ourselves with some down time and therefore have put together this casual, end of year update on how the season is going so far. Spoiler alert: not well.

I've combined a harvest update with listener questions about fermentation.

Questions featured in this episode are:

• Are all coffees that are not anaerobic, aerobic?
• Am I aware of any efforts to design yeasts for Robusta?
• Do I think producers should create terms that further describe processing?
• How can you more precisely measure fermentation process with whole cherries?
• What's the most eco-friendly way to treat waste water and effluent?
  
  Email info.luxiacoffee@gmail if you would like to discuss Plur1bus.
  
  Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.
  
  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.
  
  Cover Art by: Nick Hafner
  Intro song: Elijah Bisbee
  Support the show

Support the show

Sprudge Best Of Panama Article

Remanence and survival of commercial yeast in different ecological niches of the vineyard

Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

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.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Support the show

Support the show

Water massively impacts your coffee's flavours. But most of us struggle to fix our water because water science is confusing...

Join me and James as we go step-by-step through:

• Why these concepts matter for coffee flavour and equipment
• How to test your water at home
• How to fix it, depending on what you're working with

Check James' website for all of the visuals mentioned in the episode.

Resources: 

#44: Are Wine Making Techniques the Future of Coffee?

Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

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.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Support the show

Resources:

Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected]

Get a ticket to FTC-10 December 2025

Luke's Website: Pomelo Coffee Consulting

Luke's Book: Pre-Order Pomelo book

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

Office Hours with Luke: 9am (GMT-6) Friday July 18th 2025

Sign up for the newsletter for behind the scenes pictures.
 

And if you don't want to commit, show your support here with a one time contribution: PayPal

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Support the show

This episode developed thanks to Nick, who thought it would be a good time to revisit a bit of my history in coffee to reconnect with long-time listeners, and to share a bit more about myself with new listeners. We started this podcast about 6 years ago, and if you've been through all 72 episodes, you probably have a good idea about my coffee philosophies. 

But I also know that not everyone enjoys, or maybe even has the time to go back and start at the very beginning of a podcast. So we thought it would be a good opportunity to give you a bit of my coffee origin story, and a manifesto of sorts, all under one roof.

Resources:

Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

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.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Support the show

Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee fermentations.

We run through all of the potential variables to pay attention to when designing your first trials with commercial microbes. From cost of production to work-flow and data collection.

This conversation was recorded during a recent Office Hours session through our private Discord community. If you would like to be a part of this community, join Patreon and come participate in the discussion.

View the decision flow-chart here


Resources:

Inquiries about coffee sales or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

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.

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

Support the show