#39:Infused vs Adulterated coffees, Cinnamon and Fermentation Failures
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...
15 Sep 202157min
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
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 e...
17 Aug 20211h 4min
#37: Jamie Isetts Reimagines the Coffee Producer & Green Buyer Relationship
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...
27 Juli 20211h 20min
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
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 ferment...
4 Juli 20211h 13min
#35: Acetic Acid 101—Kombucha & Making a Washed Coffee Taste Like a Natural
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 N...
27 Maj 202155min
#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu.
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...
6 Maj 202155min
#33: Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations
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 ...
23 Mars 202136min
#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
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 a...
16 Feb 202159min
