#79: Farm First: Lalo Perez on Long-Term Coffee Health
1:39:48
#78: What Is Specialty Coffee? And Who Gets To Define It?
44:41
#77: The Most Challenging Harvest We've Had
30:49
#76: How Commercial Microbes Threaten The Coffee Industry
1:16:03
#75: Getting Great Water for Coffee
1:13:39
#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite
1:10:54
#73: Cultivating Identity: A Life Forged by Migration and Fermentation
1:04:30
#72: Planning Your First Coffee Fermentation Trials? Start Here.
42:33
#71: How to De-Funkify Your Naturals and Get Them to Dry Faster.
1:00:20
#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
44:26
#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
48:22
#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out
36:59
#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió
1:00:19
#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
1:06:18
#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.
37:48
#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?
35:02
#63: Terroir For Busy People
37:14
#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu
1:36:06
#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista
52:19
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
49:17
#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level
41:29
#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee
49:21
#57: Will Frith Solves Terroir & Other Lessons From Vietnam
1:01:25
#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India
1:17:47
#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari
50:34