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