#76: How Commercial Microbes Threaten The Coffee Industry
About this episode
This episode discusses the impact of commercial microbes on the coffee industry and related fermentation practices.
Sprudge Best Of Panama Article Remanence and survival of commercial yeast in different ecological niches of the vineyard Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter ...
More episodes of Making Coffee with Lucia Solis
- #79: Farm First: Lalo Perez on Long-Term Coffee Health
- #78: What Is Specialty Coffee? And Who Gets To Define It?
- #77: The Most Challenging Harvest We've Had
- #75: Getting Great Water for Coffee
- #74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite
- #73: Cultivating Identity: A Life Forged by Migration and Fermentation
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