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

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