Episode 4: Lucas
Venturim – Fazenda Venturim
In this episode, Lucas shared insights about fermentation, yeast,
the specific challenges of robusta and techniques to improve it through processing, about having diverse portfolios of product offerings, about the importance of carefully considering changing markets, and about innovative partnerships with the local community, and about biological inputs.
Timestamps:
1:53 – Lucas’s Background
11:01 – Innovations in Process sing
Canephora at Fazenda Venturim
20:56 – Initial Challenges in
Fermentation for Robustas
25:18 – Misconceptions about
Fermentation
29:57 – Value of Education
36:01 – Collaborating with Bee Holders
for Cross-Pollination
42:19 – Ongoing Innovations at Fazenda
Venturim – Biologic Inputs
47:46 – Wrap-Up
·
Learn more about CQI’s Post-Harvest Processing
program: Post-Harvest
Processing (coffeeinstitute.org)
·
Stay up to date with what’s happening at CQI: News (coffeeinstitute.org)
·
Follow Café Fazenda Venturim on Instagram: @cafefazendaventurim
·
Visit https://fazendaventurim.com.br/
·
Lallemand is the
sponsor of this season of the CQI podcast.
