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?"

In this very first episode, I wanted to give you a little background on how I approach coffee processing as a former winemaker and microbiologist. I discuss the similarities and differences in the processing methods of wine and coffee, and how they can impact perception and education within coffee processing.

A behind the scenes look at one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing consultant. This podcast will talk about the steps in getting a coffee cherry ready for roasting, share current coffee research in microbiology and have interviews with coffee producers in different parts of the world.

Photo by @a.w.klass
Design by @hafner.nick
Music by @elijahbisbeemusic