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 Patreon
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

Mentioned in the Episode:
Watch my processing fundamentals video here

Carbonic Maceration YouTube Video

The Noma Guide To Fermentation book

7 Scientific reasons Diagonally Cut Sandwiches Are Better

Podden och tillhörande omslagsbild på den här sidan tillhör Lucia. Innehållet i podden är skapat av Lucia och inte av, eller tillsammans med, Poddtoppen.