Making Coffee with Lucia Solis

• #70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days

  Some of the questions in this episode:What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?As a roaster, what should we put on our bags to better point towards the farm?What's the consensus on adding flavor descriptors to bags? Do or don't?How can I store coffee cherry for 2–3 days without creating high damage?Resources:Inquiries about coffee sales or future Fermentation Training Camps: [email protected] 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: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

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• #69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals

  This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink.Resources:Inquiries about coffee sales or future Fermentation Training Camps: [email protected] 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: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

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• #68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out

  I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode. Things we discuss on this episode:Washed processed that tastes like a naturalProcess-forward coffees, funky coffeeNeutral processing The need for speed, & gentle dryingDrying is not just removing waterBiggest producer mistakes, not upgrading the dryingFallacy of terroir 

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• #67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió

  In this episode we talk about:How Ana decided to join the family business after pursuing a career in art.The advantages and drawback of growing coffee in a "Full Sun" system.The future of coffee picking and the role of Mechanical Harvesters.Brazil's 6 different biomes.How technology helped Brazil  jump from 6 coffee bags/hectare in 1960 to 29 bags/hectare in 2023How climate change has affected the cropHow Precision Agriculture is helping the farm use resources efficientlyTattoos!ResourcesAna's Precision Agriculture Presentation on Coffee Knowledge Hub (you will need to make an account but it's free!)Anacafe Presentation on Price Volatility (by Albert Scalla in Spanish)Picture of Mechanical HarvesterInstagram

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• #66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit

  I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about:The sugar and acid additions that French and California winemakers useHow adding mango to a fermentation tank is completely different from adding passion fruit or citrusHow to tell when a coffee is infused with a flavorCinnamon flavor in a coffeeInoculation vs Infusion vs Co-FermentationThe role of enzymes in removing mucilageGravity!Inquiries about coffee samples or future Fermentation Training Camps: [email protected] 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: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

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