Some of the questions I cover on today's episode involve:
-how do fruit added fermentations differ from microbe inoculation?
-my stance on the usefulness/benefits of probiotics
-can we taste yeast in the cup?
-what is the future of fermentation for the specialty coffee industry?
-we typically ferment cherries or wet parchment but what about fermenting green coffee?
-what is honey osmotic dehydration
-how can consumers navigate coffee labels when "fermented" coffee produces a wide range of flavors.
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If you're interesting in joining me in Colombia in January
Fermentation Training Camp 3