I find the term "over fermentation" to be especially annoying. From a biology point of view this term is nonsense.
When coffee professionals use this term it's understood to mean a defect, usually vinegar, "boozy" or like rotting fruit. Everyone agrees that it's a negative trait for a coffee to have. I think it's important to be able to identify this trait but I think this label has held fermentation back and made many (producers and roasters alike) shy away from a process that when controlled can enhance coffee quality.
In this week's episode I answer a listener question about double fermentation and Brettanomyces that gives me an opportunity to untangle the concept from the name we've given it.
"Double fermentation" is another common colloquial phrase mistaken for a scientific label.
It gives the impression that there are two fermentations, but this is not what's happening biologically.
I also talk about the Russian River Brewing Company in Windsor California. I visited earlier this year in July and got to see how they use Brettanomyces and try their Brett Beer. The coffee industry is borrowing from the Beer industry as well as the wine industry and beer yeasts are becoming more popular in mills across Central America. This is an exciting time for coffee microbiology but there are a few cautions I want to give about this particular yeast.
For the visually inclined: I have 3 videos that will breakdown the coffee fermentation process:
https://www.luxia.coffee/instructional-videos

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.

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Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
Mentioned in the Episode:
Watch my processing fundamentals video here
Carbonic Maceration YouTube Video
The Noma Guide To Fermentation book7 Scientific reasons Diagonally Cut Sandwiches Are Better

Today I am joined by Jamie Isetts, Sourcing Consultant.
In this episode we cover:

• What a green buyer does
• How Jamie became a green buyer
• How to organize a coffee contract
• Communication red flags between producers and green buyers
• Strategies for long lasting relationships

Get in touch with Jamie Isetts

Support the show on Patreon
And if you don't want to commit, show your support here with a one time contribution: PayPal
Sign up for the newsletter for behind the scenes pictures.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

If you made it through last week's deep dive about how we talk about and label specialty coffee - you've earned your coffee-nerd badge!

This week I want to pull back the lens and talk more broadly about quality and value. Instead of examining the rigidity of microbiology, this week's episode explores the subjective side of preference and what makes something "good".
I tell you a little about my coffee tasting history and share the story of the best (and worst) cup of coffee I've ever had.

Today you get to be a fly on the wall of a consulting session between myself and a coffee producer in Uganda. The Coffee Gardens is a newer project of coffee producers who have partnered with select coffee farmers in Eastern Uganda. They currently work directly with 300 small holder farmers. They have a micro-processing station in the foothills of Mount Elgon.
This episode might be most relevant to a coffee producer, so if you know any, please pass this episode along to them. Especially if they are curious about using yeast to control their fermentations.
Today we cover how to process undesirable cherries, we talk about the challenges in scaling up from a small trial to full scale lots. We also discuss yeast usage in very rural settings, is it even appropriate? At what volume should a producer consider using yeast?
Even if you’re not a coffee producer I hope you will listen to the questions and concerns of a coffee producer and better understand their reality.
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Cover Art by: Nick Hafner
Into song: Elijah Bisbee
Mentioned in the Episode:
The Coffee Gardens