Making Coffee with Lucia Solis

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: info.luxiacoffee@gmail.comSupport 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 HafnerIntro song: Elijah BisbeeSupport 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 hereResources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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

#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria's#57: Will Frith Solves Terroir & Other Lessons From VietnamResources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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

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: info.luxiacoffee@gmail.comSupport 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

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: info.luxiacoffee@gmail.comSupport 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

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 

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

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: info.luxiacoffee@gmail.comSupport 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

On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends.If you've listened to even 1 other episode of this podcast, you'll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than producers and further accentuates inequality between the coffee buyers and coffee producers. Usually I believe the wine mode does more harm than good.But here is a rare occasion where I think coffee could truly benefit from the wine model.In this episode I talk about:Identity shift from a wine person to a coffee personWhy coffee could benefit from adopting the wine vintage modelHow I approach blending coffee lots in the seasonIs Coffee Hunter an outdated term?My risky coffee sales strategyInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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

This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only when we looked down at our empty Kinto ceramic cups that we finally realized we had paid 18£ ($23 dollars!) for 2 small cups of black coffee.I experienced sticker shock because we have been living on farms in Colombia and Guatemala for the last 4 years and we are very out of touch with big city prices. I knew London was going to be expensive but I was not emotionally prepared to spend $11/cup on our daily coffee.Nick and I needed more coffee that morning but if we got 2 more cups at Nagare, we would be close to $50 and we hadn't even had breakfast yet. In my head, a voice was saying, dang $11 is an expensive cup of coffee. And then immediately another voice said, hold on.... "don't we want the price of a cup of coffee to rise?"Aren't low coffee prices a big part of the problem with our supply chain?The conversation about the price of a cup of coffee is one I have often. What should coffee cost? Who gets to set the price? How does price reflect value?The conversation about price and value is often at the forefront of my mind because there is such a disparity between what a coffee producer gets paid for growing and processing the coffee and what a consumer pays for a cup of coffee made from their raw material.Resources:https://www.macrotrends.net/2535/coffee-prices-historical-chart-datahttps://ourcountrygarden.co.uk/british-gardening-statistics/https://www.carelink24.org/doctors-prescribe-gardening/https://www.nytimes.com/interactive/2022/02/21/headway/peat-carbon-climate-change.htmlInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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

Today I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about:The pros and cons of commercial strains vs wild microbesThe over-complication of fermentationsThe drawback of high altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesAnd much more... RESOURCES#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of KerehakluInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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.To connect with Pranoy:Pranoy's InstagramKerehaklu InstagramWebsiteCover Art by: Nick HafnerInto song: Elijah Bisbee

RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Barista SubstackBoss Barista PodcastSupport 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

 In this listener Q&A episode we talk about:How to use ThermoshockDoes drying pull sugar out of the seed?What labels are important on a coffee bag?How do I prepare my coffee?How to know if you've hit "The One" on a fermentation trialHow do citrus flavors get into coffee?How did a coffee from Panama fool a listener into thinking it came from Ethiopia?RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comhttps://www.mdpi.com/2304-8158/11/13/1920 forEffect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juiceshttps://www.sciencedirect.com/science/article/pii/S0740002021000538 for Production of volatile compounds by wild-type yeasts in a natural olive-derived culture mediumSupport 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

In this new episode I talk about:A review of how dry process and wet process are differenthow microbes get into our fermentationsWhat I look for in a coffee label, 4 key elementshow I've changed my mind about descriptive processing labelsstudies showing contradictory results when they look at altitude in different countries.The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic FermentationsRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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

In this new episode with Natali we talk about:Growing up in a coffee producing country, but finding coffee later in lifeFalling into the specialty coffee rabbit holeThe challenges of running a small business while keeping full time jobsDirect trade, fair trade and single originHow Natali chooses what information to put on her roasted coffee bagsWhy Decaf is important for night owls & coffee loversEducating new marketsRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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.To connect with Natali:InstagramWebsiteCover Art by: Nick HafnerInto song: Elijah Bisbee

You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about:Will's journey from a coffee purist to being more reasonableMeeting people where they areThe importance of a middle class to support a new coffee categoryWill's rule of thumb for cheap coffeeWhat he drinks in the morningBeing careful to not bring a western mindset to VietnamFrench occuption and the resulting mash-up cultureRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comVietnam: A New Vocabulary VideoSupport 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.To connect with Will Frith:InstagramWebsiteCover Art by: Nick HafnerInto song: Elijah Bisbee

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and talk. In this new episode we talk about:How he has found new markets to export his coffeeAdvice for producers attending coffee Expos like SCA and MICEThe impact of climate change on his farm, including the changing monsoon season.His approach to biodiversity.How Covid revived an interest in Indian farm lifeThe lingering prejudices of the Indian caste systemHow Australian culture has influenced his life philosophyRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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.To connect with Pranoy:Pranoy's InstagramKerehaklu InstagramWebsiteCover Art by: Nick HafnerInto song: Elijah Bisbee

Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush.I met her because she was the only woman who attended FTC Indonesia in June. Each previous FTC has been minimum 50% female, this is very important to me because so many coffee spaces are still very male dominated. During our plan for FTC Indonesia, I handed over many of the logistics to the Bandung Coffee Exchange team. It was only after 23 tickets were sold that I looked at the roaster and saw 22 males and 1 female. I thought this might make Rani a bit shy but I couldn't have been more wrong. In this episode we talk about:How her past influences her presenthow she developed her business acumenturning waste into new moneycivet coffee without civetsthe contradiction of “specialty wet-hulled” coffeewhy women are important to the sucess of her businessthe importance of getting research out of the lab and into the farmsRESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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.To connect with Rani:Rani's Instagram Java Halu InstagramWebsiteLeo and Lisa Cover Art by: Nick HafnerInto song: Elijah Bisbee

The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them.Its an interesting time to be reflecting on the role of travel in coffee, since I just had a major trip to teach coffee fermentation. You'll hear Tom bring this up when he asks me about FTC being a form of advanced tourism. Sweet Maria's is an incredible resource for curious coffee nerds who want to learn about home roasting basics, green coffee quality, roast profiles and cupping. The website has an extensive coffee library and resource page, so I highly recommend you check it out if these topics interest you. In this episode we talk about:why he keeps traveling to coffee farms after 26 yearswhat is the role of travel in coffee when can we use Zoom & WhatsApp instead of hopping on a planewhat is his approach to sourcing coffeehow he is like a personal shopperetiquette when visiting a producer, what questions to ask ourselves before we visitthe coffee hunter trope and caricatures of our industryRESOURCESSweet Maria's Podcast episode #38-#39Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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.To connect with Tom:Instagraminfo@sweetmarias.comCover Art by: Nick HafnerInto song: Elijah Bisbee

In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation.I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in this episodeIn this episode I follow up with him on his thoughts on:coffee certifications and competitionshis relationship with social media and sharing on redditre-investing in the farmlabor availability, what a coffee picker makes in a day in his region, opening new markets with microlots coffee tourism beer yeast fermentationsreforesting his farm and waste water treatmentInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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. To connect with Mark:fincarosenheim.comInstagramEmail: Info@fincarosenheim.comCover Art by: Nick HafnerInto song: Elijah Bisbee

In this episode we talk about:Carbonic Maceration in winemakingCarbonic Maceration in coffee and best guidelines to followHow to process Robusta differently than ArabicaBenefits of fermentation in coffee fruit vs green seed modificationSupport the show on Patreon to join our live Discord hangouts.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.ResourcesModifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.Cover Art by: Nick HafnerIntro song: Elijah Bisbee

VavaInstagramWebsiteCoffee Milk Blood BookPaulaInstagramWebsiteLowellInstagramWebsiteFrankieInstagramChristopher FeranBlogResources:Sign up for the newsletter for behind the scenes pictures.Support the show on Patreon to join our live Discord hangouts.And if you don't want to commit, you can show your support here with a one time contribution: PayPal

  Some of the questions I cover on today's episode involve:-how do fruit added fermentations differ from microbe inoculation?-my stance on the usefulness/benefits of probiotics-can we taste yeast in the cup?-what is the future of fermentation for the specialty coffee industry?-we typically ferment cherries or wet parchment but what about fermenting green coffee?-what is honey osmotic dehydration-how can consumers navigate coffee labels when "fermented" coffee produces a wide range of flavors.Resources: Sign up for the newsletter for behind the scenes pictures.Support the show on Patreon to join our live Discord hangouts.And if you don't want to commit, you can show your support here with a one time contribution: PayPalIf you're interesting in joining me in Colombia in JanuaryFermentation Training Camp 3

In this episode we talk about:Coffee production in KenyaThe similarities between latin and african coffee productionHow we consumers perceive coffee producers vs how coffee producers would like to be seenThe success paradox, when too much financial success can turn off some buyers Resources:Support the show on Patreon to join our live Discord hangouts.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.If you're interesting in joining me in Colombia in JanuaryFermentation Training Camp 3Vava Coffee IncA bit about Vava Angwenyi...In 2009, Vava Angwenyi started VAVA COFFEE – a Benefit Corporation (B-corp) with a Social enterprise model that exports, roasts and consults on coffee value chains, the organization aims to contribute to better future prospects for coffee communities and the industry as a whole. The company ensures sustainable livelihoods for the people and communities in which it works. Vava is also the co-founder and director of business development & fundraising at GENTE DEL FUTURO (People of the Future). GDF formed in 2017 is an organization born out of a partnership between African Plantations Kilimanjaro, Vava Coffee and Oro Molido three private sector players within the coffee sector to tackle two of the main problems we face as an industry - Producer profitability and Next generation involvement. Gente Del Futuro's focus is to amplify the voices of youth by creating economic empowerment, choices and sustainability for the coffee industry. The organization offers young people a unique and one of a kind learning opportunity by fusing coffee cultures and knowledge from three different growing origins : Tanzania, Kenya and Colombia.Vava holds a Masters degree-Msc in International Finance and Management from University of Groningen as well as Certificate in Global Asset Management from Warrington College of Business, UF and a BSC in Statistics & Actuarial Science from University of Western Ontario- Canada. Vava's vision is to challenge the status quo and promote positive social disruption within the Coffee industry. This vision comes from an inborn passion for transformative change and a drive to promote the sustainable production of coffee at various origins by tracing the production of high quality coffee beans to the independent smallholder coffee farmer, who works day in and day out, against major obstacles and with meager resources to produce some of the world's best tasting coffees, often without an understanding or appreciation of the final fruits of their labor.Vava is also a Q grader and was part of the 2015 IVLP program a prestigious State Department sponsored program. Vava Coffee has also been recognized over the years for its grassroots initiatives and contribution to smallholder farming communities and Youth in agriculture. Vava served on the SCA board 2019- 2020 on the Finance and Sustainability Committees. In 2019 Vava Coffee was recognized as a Best for the world community Honoree - B Corp.Vava recently authored the book “Coffee Milk Blood”. Coffee Milk Blood is a project and book inspired by her own experience as an African woman in the industry and the theme of the book touches on appropriate storytelling/depiction of producers - how producers want to be seen beyond the coffee and as Women , the African woman, the culture of the place as well as underpinnings of Colonialism that are the structures we still operate within in our indust

Today's episode is a little different. I am sharing a conversation that I had with Katrien of OR Coffee, A specialty coffee roastery & training center in Belgium. This episode is a little different because I'm not interviewing her, She actually interviewed me for her new podcast, Puur Koffie. Fermentation Training Camp: January 2023OR Coffee Website OR Coffee InstagramPuur Koffie PodcastCafesmo

In this episode we talk about:Plastic Grocery bags vs PaperRwanda's Plastic Bag banCoffee Processing GlossaryPower dynamics in coffee buyingSupport the show on Patreon to join our live Discord hangouts.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.ResourcesLife Cycle of Bags 128 Page ReportNYT Article - New Jersey Bag BanNYT - Brad Plumer "Paper or Plastic"NYT- The Cotton Tote CrisisCover Art by: Nick HafnerIntro song: Elijah Bisbee

In this episode we talk about:The months of making EP 44Gas Station Cuisine$17 cup of Yemeni coffeeA winemaker's role and a coffee maker's roleFormula 1 Racing, go karts and TennisWhat does it mean to love coffee?Support the show on Patreon to join our live Discord hangouts.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.Resources:Cover Art by: Nick HafnerIntro song: Elijah Bisbee

In this episode we talk about:Coffee consulting in BrazilWhat is a quakerMatching coffee processing with roasting How Eystein roasts high and low density seedsExtraction and Brewing techniques to maximize acidityHow Eystein would prepare a coffee to show off orange, chocolaty notes Preparing our bodies and palate to be more sensitive to flavorsSupport the show on Patreon to join our live Discord hangouts.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.Resources:Connect with Eystein on Instagram @3aondacafeCover Art by: Nick HafnerIntro song: Elijah Bisbee

Next time you set about making your morning coffee, take a moment to peruse the info on your bag of beans. What do you notice? The variety of beans? Flavor notes? Technical details on where the coffee was grown? They're not so different from the sort of blurb you might find on the back of a wine bottle in many ways. And that's intentional. Specialty coffee has taken a lot from the world of wine. But could the increasing overlaps be a problem for coffee farmers — or even dangerous?In this episode, Scott and Jools join forces with coffee processing specialist and former winemaker Lucia Solis from the Making Coffee podcast to dive deeper into where our coffee comes from and what (if anything) wine's got to do with it.Lucia talks to coffee producer Karla Boza from the Finca San Antonio Amatepec coffee farm in El Salvador and vintner Todd Kohn from the Wayfarer Vineyard in California to shed some light on the techniques behind picking, transporting and processing their precious produce. Take a sip on this (soon-to-be-a-good) vintage episode to pique your curiosity about how coffee and wine are made, and why it matters.—Follow Karla Boza's farm and Todd's winery on Instagram Tag our Instagram handles:James Harper / Filter StoriesJools Walker / Lady VeloScott Bentley / Caffeine MagazineJame's PodcastsHistory of Coffee (do not miss this series!)Adventures in Coffee Filter Stories (producer oriented stories)Fifth Wave (for the economics nerd)Bellwether New Wave Coffee (cafe focused)SCA Competitions 

In this episode we talk about:The class system in ColombiaSpecialty coffee shops in coffee producing countriesExtended fermentations, 500 hoursGermination of dry processed coffees, what is going on?Overview of the role of amino acidsHow do we measure stress in coffee cherries?Stressed grapes vs stressed coffee cherriesSupport the show on Patreon to join our live Discord hangouts.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.Ukraine Resources:Ukraine DonationsRitualesDistrito CafeteroPergaminoDesarolladores De CafeStratification of ColombiaSocial Class in ColombiaWorld Bank Statistics on ColombiaRESEARCH PAPERSG. Bytof, SE Knopp, D Kramer, B Breitenstein, JH Bergervoet, SP Groot, D Selmar. Transient occurrence of seed germination processes during coffee post-harvest treatment. Ann Bot. 2007 Jul;100(1):61-6. DOI: 10.1093/aob/mcm068. Epub 2007 May 3.D. Kramer, B. Breitenstein, M Kleinwächter, D Selmar. Stress metabolism in green coffee beans (Coffea arabica L.): expression of dehydrins and accumulation of GABA during drying. Plant Cell Physiol. 2010 Apr;51(4):546-53. DOI: 10.1093/pcp/pcq019. Epub 2010 Mar 5.Cover Art by: Nick HafnerIntro song: Elijah Bisbee

In this episode we talk about:The long geographical chain of custody for a cup of coffeeWhy do wet process and dry process coffees taste differentlyCoffee seeds: orthodox vs. recalcitrant seedThe yeast metabolism case for quality vs the plant metabolism case for qualityCacao seed germination vs coffee seed germination Support the show on Patreon to join our live Discord hangouts.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.Ukraine Resources:Ukraine DonationsBUY GREEN COFFEE FROM HONDURASCayro CoffeeRESEARCH PAPERS S-E Knopp, G Bytoff, D Selmar, Influence of processing on the content of sugars in green Arabica coffee beans, European Food Research and Technology 2005 223(2):195-201 DOI:10.1007/s00217-005-0172-1D Selmar, G Bytof, S-E Knopp, B Breitenstein,Germination of coffee seeds and its significance for coffee quality, Plant Biol (Stuttg) 2006 Mar;8(2):260-4. DOI: 10.1055/s-2006-923845.Ludlow CL, Cromie GA, Garmendia-Torres C, Sirr A, Hays M, Field C, Jeffery EW, Fay JC, Dudley AM. Independent Origins of Yeast Associated with Coffee and Cacao Fermentation. Curr Biol. 2016 Apr 4;26(7):965-71. doi: 10.1016/j.cub.2016.02.012.Cover Art by: Nick HafnerIntro song: Elijah Bisbee

In this episode we talk about:Crossing borders on footMy recent trip to Guatemala and Honduras w/ 2 new producer clientsBrewing coffee as a love poemHow instant coffee has a similar problem to instant cake mixesWhen is effort a virtue and when is it a drawback?Support the show on Patreon to join our live Discord hangouts.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.Resources:Ukraine DonationsEnvironmental Impact of Cometeer on Christopher Feran's InstagramBUY GREEN COFFEE FROM HONDURASCAFESMO - Hidardo HernandezFinca Rio Frio - Dario EnamoradoBUY ROASTED COFFEEOR CoffeeSilky DrumCamera ObscuraYellow Place CoffeeVideo:Last Week Tonight - Everest14 Peaks DocumentaryCover Art by: Nick HafnerIntro song: Elijah Bisbee

Welcome to the first episode of the new year and season 3.In this episode we talk about:If sugar follows the direct of water flow, does sugar evaporate out as coffee dries?The difference between sugar in mucilage and inside the seed.Can sugar be a preservative?The benefits and drawbacks of adding cascara to the fermentationHow to inoculate for freeHow to control the fermentation in a hot environment vs a cold one.Support the show on Patreon to join our live Discord hangouts.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.Resources:Momo Tostadores PodcastCover Art by: Nick HafnerIntro song: Elijah Bisbee

As many of you know, we've started doing live hang out after the episodes on Discord a week after the podcast comes out. I find this valuable because I get to hear from listeners and we create our own podcast after the podcast together.In the most recent gathering I had Felipe, Jose and Lucas from Ep 38 on the discussion so listeners of the podcast could ask them questions directly.A few things stuck out to me from that conversation that I want to share here because what started as a fun hang out turned out to provide a key insight for coffee producers. In this episode we talk about:Tank Additions: Mango, lemons, cinnamonWine additions: sugar and acidTransparency: what does it mean and who benefitsEnzymes vs Microbes like yeast and bacteriaHow fermentation is like gravitySupport the show on Patreon to join our live Discord hangouts.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.Resources:Bean Scene ArticleGravity Explained at 5 difficulty LevelsCover Art by: Nick HafnerIntro song: Elijah Bisbee

Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felipe and Jose to talk about their experience reverse engineering a $5 castillo. They started with the end goal in mind, the picked the price, the flavor profile they wanted and then created a process to hit their target.In this episode you'll hear from 3 passionate coffee professionals about:What a successful relationship looks like between producers and exportersThe true cost of experimenting, 80 kilos vs 1 tonThe price the farmer gets vs the roaster priceTheir exact process: preparing and caring for the kombucha SCOBYTheir tracking: ph values and number of fermentation hoursSupport the show on Patreon to join our live Discord hangouts. 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 HafnerIntro song: Elijah BisbeeContact:For special collaborations, samples, or inquiries about USA and HK on-spot inventory from Felipe, Jose and UVI: https://www.unblended.coffee/ or through Instagram: @UnblendedcoffeeFor connecting, learning more, or suggesting experimentation ideas: Instagram: @Ventolacoffee and @joalherb

Today I am joined by Jamie Isetts, Sourcing Consultant. In this episode we cover:What a green buyer doesHow Jamie became a green buyerHow to organize a coffee contractCommunication red flags between producers and green buyersStrategies for long lasting relationshipsGet in touch with Jamie IsettsSupport the show on PatreonAnd 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 HafnerIntro song: Elijah Bisbee

In this episode I will cover:the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation.the difference between rot, wild fermentations and controlled fermentations.the role of salt in a coffee fermentation.are lactoferments better for low or high elevation farms?to pulp or not to pulp coffee cherries?how lactoferments differ from "anaerobic" fermentations and carbonic maceration.Lastly, I will give you my advice for a successful coffee lactoferment.Support the show on PatreonAnd 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 HafnerIntro song: Elijah BisbeeMentioned in the Episode:Watch my processing fundamentals video hereCarbonic Maceration YouTube VideoThe Noma Guide To Fermentation book7 Scientific reasons Diagonally Cut Sandwiches Are Better

Do you drink kombucha? Coming from California, kombucha is about as normal as orange juice. But I imagine it might not be as popular in other parts of the world. Kombucha is probably more popular in North America and Europe (coffee importing countries) and probably very rare in coffee producing countries.I can imagine a near future where buyers are drawn to or supportive of kombucha process without understanding what they may be asking producers to do. Or similarly, producers wanting to be ahead of the curve and differentiate their coffee in a new way borrowing methods from beer and wine. My hope is that this episode helps coffee producers experiment intelligently and with intention, to maximize positive results. If you’re a coffee buyer or consumer, I hope you’ll be curious and critical if you see these words pop up on a label. I hope the information in this episode helps you be a better consumer by questioning what you read on labels or websites.Support the show on Patreon And if you don't want to commit, show your support here: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Watch my processing fundamentals video hereHigh Acetic Acid producing yeast: wild yeasts like Hansenula, Kloekera Dekkera and BrettanomycesWhere to buy a SCOBY

Today's episode is another in a series hearing from coffee producers from all parts of the world. I think one of the common traps we can get into is thinking and talking about "The" coffee farmer. Or "The Average Coffee Farmer." As if coffee farmers are a monolith. The average doesn’t exist. The people who grow and produce coffee are a very diverse group who do it for different reasons in very different conditions.It’s our nature, that when we learn something new, to compare it to what we already know, we learn by grouping and recognizing patterns and assigning categories. We take large amounts of information and shrink it, and distill it until it’s a small enough unit that we can attach a label. My hope with these episodes is to take a microscope to the group, get to know the individuals, how they think and what they think about.Today we get to visit India through the eyes of Pranoy, a 5th generation coffee grower. His family got into the business in 1953 where they have grown different produce in biodiverse, multi-cropped conditions.Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Pranoy's InstagramKerehaklu WebsiteECRE Podcast

Today’s questions all come from Dr. Mack in Bangkok, Thailand. Even though he is asking the question on behalf of coffee producers in Thailand, I wanted to answer them on the podcast because they are relevant to all of the newer coffee producing regions.Thailand didn’t export coffee until 1976! This is very recent and not a lot of time for coffee growers and producers to develop their craft and catch up with older coffee growing regions like Colombia, where I am living. Colombia was already exporting coffee in 1835.As new regions begin to grow coffee, the questions in this podcast will become more and more relevant.Dr. Mack's questions allow me to address a few things like:How to avoid fermentation during transportation from the farm to millHow to use yeast with rust resistant varietiesHow to do a honey or a natural process while avoiding mold growth (a common problem in humid tropical countries)Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Short videos:4 Things I don't like about Carbonic MacerationThe Fundamental Problem with Carbonic Maceration

Our sugar journey is almost complete as we round out the third installment in the Brix series. I hope the previous podcast episodes helped open your mind to some of the challenges we face in talking about sugar in the coffee industry.Today's episode focuses on ripeness and how counterintuitively sometimes measuring Brix can lead to lower quality coffee.And to help illustrate this point I'm sharing a lesson from one of my favorite industries: the cork industry. Specifically cork wine stoppers. In 2013 I was invited to visit Portugal as part of a Quality Control trip on behalf of the winery I worked for.In this episode we will talk about Brix and fruit maturity (ripeness), I will discuss the results of research done on a Brazilian coffee farm and we will see if there isn't a better instrument than a refractometer to help us look inside the coffee fruit and determine what will make a quality cup of coffee. Support the show on Patreon and get access to research papers.Sign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Worms and Germs Video PresentationComedy Skits: these are weird but hey, maybe you're weird too.SNL Cork Soakers Skit John C Riley Sweet Berry Wine SkitFree conference by The Barista League:High Density Digital Conference

I hope the previous podcast episode helped open your mind to some of the challenges we face in talking about sugar in the coffee industry. In today's episode we are adding another element, another piece of the puzzle—the refractometer and the other instruments used to measure sugar.In today's episode we will see how a refractometer can give a high Brix reading even when there is zero sugar in the sample. Or, how it is possible to get negative Brix readings.I think understanding more about the the instruments we use, helps us understand the limitations of measuring Brix at all.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Why is This Happening Podcast: Pappy Van WinkleTTB Alcohol Tax ChartSugar Cane exporting Countries

Where does sweetness come from? Can something taste sweet that has no sugar? How can we measure sugar in coffee?This will be a more technical episode where we will talk about the sugar compounds like carbohydrates, sucrose, glucose and fructose and sweetness as a concept. We will also look at how sugar content differs based on processing style: washed, honey or natural.Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerIntro song: Elijah BisbeeMentioned in the Episode:Brodie Vissers Youtube channelBrodie Vissers InstagramVanishing Fleece by Clara ParkesBoss Barista C-Market Part IBoss Barista C-Market Part II

Today you get to be a fly on the wall of a consulting session between myself and a coffee producer in Uganda. The Coffee Gardens is a newer project of coffee producers who have partnered with select coffee farmers in Eastern Uganda. They currently work directly with 300 small holder farmers. They have a micro-processing station in the foothills of Mount Elgon.This episode might be most relevant to a coffee producer, so if you know any, please pass this episode along to them. Especially if they are curious about using yeast to control their fermentations. Today we cover how to process undesirable cherries, we talk about the challenges in scaling up from a small trial to full scale lots. We also discuss yeast usage in very rural settings, is it even appropriate? At what volume should a producer consider using yeast? Even if you’re not a coffee producer I hope you will listen to the questions and concerns of a coffee producer and better understand their reality. Support the show on Patreon and get access to research papers.Sign up for the newsletter to stay informed.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:The Coffee Gardens

If you started the season with me in October you’ll remember that I started exploring the topic of what we lose when we take a plant from its native environment. Episode #25: A California Coffee Farm & Native vs. Local Yeasts looked at the relationship between coffee trees and the fermentation.Dr. Aimee Dudley’s research showed that the native microbes do not travel with the plant material and therefore all coffee fermentations outside of Ethiopia are non-native fermentations.Episode #26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality showed that when we take a plant from it’s native environment the microbes it needs to have strong immune response are also left behind.So we’ve touched on the above and below ground microbes that we leave behind.But is it only about microbes?Are microbes the most important thing we leave behind?I argue that it is not. As important as I think they are, I think there is something more valuable that is lost.Today, in part 3 I want to talk about another aspect we miss out on when we take something from its native environment.Support the show on Patreon and get access to research papers.Sign up for the newsletter for new podcast releases.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:Podcast: How Not To Travel Like A Basic BitchDr. Aimee Dudley's Research Lab

We usually hear about coffee from roasters or even people like me, who work with coffee producers but we are not producers ourselves. One of my podcast goals is to bring you directly to the source. Whether it's scientific research or hearing directly from coffee producers.Often we leave it to coffee professionals and educators to speak about coffee producers but it’s rare to hear directly from coffee producers about their motivations and challenges. And even when we do hear from them on their social media channels, there is a hidden pressure to present a rosy version of reality. Today’s conversation is with Mark from Finca Rosenheim in the Villa Rica region in Peru. This conversation is an honest look at some of the challenges producers rarely get to talk about. I asked Mark about organic certifications, climate challenges, coffee competitions, crop diversification, and what happens when markets can’t rebalance themselves. To get samples or buy coffee from Mark:Website: www.fincarosenheim.comEmail: Info@fincarosenheim.comInstagram: @fincarosenheimSupport the show on Patreon and get access to research papers, transcripts and videos.Sign up for the newsletter for new podcast releases.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:Vox Video: Coffee Crisis in Colombia

What is left behind when coffee moves to new locations. What is the trade off for innovation? This episode looks at what else we potentially leave behind when we introduce new plant material to non-native locations.The inspiration for this episode was a beautiful book by Peter Wohlleben called The Hidden Life of Trees. In it, Peter talks about native forests vs planted forests and the differences we (humans) are able to perceive.One of the example trees in Peter's book are oak trees. This was an interesting cross over for me because oak is very important for winemaking. Most of red wine is aged in oak barrels and many Chardonnay's too.This episode is filled with wine information on barrels, tastings and stories of my time in the wine industry.I enjoyed putting this episode together and I hope you enjoy listening to it. If you would like to support the show and help me make more episodes, join the Patreon community.Support the show on Patreon and get access to research papers.Sign up for the newsletter for new podcast releases.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:Video: How A Barrel Is MadeVideo: Dr. Susan Simard Ted Talk

This week I want to talk to you about where native coffee yeast come from. If you are concerned about coffee flavor manipulation by yeast, I hope by the end of the episode you have a broader understanding of where "native" yeast originally came from.To help illustrate the point, we start with non traditional coffee growing regions like Southern California.In the episode I will also be sharing research from Dr. Amiee Dudley.I met Dr. Aimee Dudley in 2017 during SCA EXPO in Seattle when we were on a Re:CO Panel together talking about yeast. I was offering the perspective of practical application of yeast, how coffee producers in situ could use it and Dr. Dudley was presenting her research on yeast genetics. She runs a lab at Pacific North West Research Institute and she is an expert on yeast genetics.Support the show on Patreon and get access to research papers.Sign up for the newsletter for new podcast releases.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:The Coffee Podcast: Jay RuskeyFrinj CoffeeDr. Aimee Dudley's Research Lab

Aurora is back for another tea chat.Unfortunately I think coffee and tea are often lumped together in similar categories but they have very different histories and I think it’s worth trying to de-couple these beverages.Join us as we discuss how:-tea is largely consumed in it's botanical origins and coffee is not. -the different flavors of stress (positive and negative)-over extraction and the role of color-my thoughts on Cascara teaMentioned in the Podcast:Support the show on Patreon and get Aurora's curated tea flights and download the research paper on Leafhoppers and Oriental Beauty oolong tea.Aurora's WebsiteTea Reading List 2020 located at worldcat.org, curated by Aurora PrehnHow to Taste by Becky Selengut

What happens when the best in the world can't tell if a wine comes from the Willamette Valley in Oregon or Burgundy, France? What happens when the experts can't tell if the bubbles are from Champagne or California.Does a place really have a taste? Can we find it in the glass?That is the premise of terroir, tasting the land, localizing the product. But often, when put "terroir" to the test it cannot be found. Today's episode starts with the story of the 1976 Judgement of Paris tasting, a famous part of wine history that pitted French terroir-driven wines against terroir-less California wines. The competition had a blind tasting for red wine and for white wines. The red wines were predominantly Cabernet Sauvignon and the white wines were the Chardonnay variety.We are also going to see what happens when Terroir is used as a basis for certifications. I'll share with you some of the limitations of the "geographic protectionism" and the Appellation d'Origine Contrôlée (AOC) system.Certifications are usually protective tools but sometimes they can work against the producers they are meant to protect.How can such a romantic and noble concept, tasting the land, respecting nature - work against producers?To pick future podcast topics, get access to the scientific papers, ask questions that I answer on the podcast, and help me continue making episodes: consider supporting the show by Joining Patreon HereMentioned on the podcast:The historical origins are from the book Terroir and Other Myths of Winegrowing by Mark A Matthews.Bottle Shock MovieA CougarRacist Champagne