#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
Publisher |
Lucia
Media Type |
audio
Podknife tags |
Coffee
Food
Categories Via RSS |
Arts
Education
Food
Science
Publication Date |
Nov 21, 2023
Episode Duration |
00:41:29

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

RESOURCESInquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comSupport 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: PayPalSign up for the newsletter for behind the scenes pictures.Cover Art by: Nick HafnerInto song: Elijah Bisbee

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