In this new episode I talk about:

• A review of how dry process and wet process are different
• how microbes get into our fermentations
• What I look for in a coffee label, 4 key elements
• how I’ve changed my mind about descriptive processing labels
• studies 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 Fermentations

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

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Cover Art by: Nick Hafner
Into song: Elijah Bisbee

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