#25: A California Coffee Farm & Native vs. Local Yeasts

10/06/20 • 50 min

This week I want to talk to you about where native coffee yeast come from. If you are concerned about coffee flavor manipulation by yeast, I hope by the end of the episode you have a broader understanding of where "native" yeast originally came from.
To help illustrate the point, we start with non traditional coffee growing regions like Southern California.
In the episode I will also be sharing research from Dr. Amiee Dudley.

I met Dr. Aimee Dudley in 2017 during SCA EXPO in Seattle when we were on a Re:CO Panel together talking about yeast. I was offering the perspective of practical application of yeast, how coffee producers in situ could use it and Dr. Dudley was presenting her research on yeast genetics. She runs a lab at Pacific North West Research Institute and she is an expert on yeast genetics.
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Cover Art by: Nick Hafner
Into song: Elijah Bisbee
Mentioned in the Episode:

The Coffee Podcast: Jay Ruskey
Frinj Coffee
Dr. Aimee Dudley's Research Lab

Previous Episode

#24: Tea and Coffee: Conscious Uncoupling w/ Aurora Prehn

Aurora is back for another tea chat.
Unfortunately I think coffee and tea are often lumped together in similar categories but they have very different histories and I think it’s worth trying to de-couple these beverages.
Join us as we discuss how:
-tea is largely consumed in it's botanical origins and coffee is not.
-the different flavors of stress (positive and negative)
-over extraction and the role of color
-my thoughts on Cascara tea
Mentioned in the Podcast:

Support the show on Patreon and get Aurora's curated tea flights and download the research paper on Leafhoppers and Oriental Beauty oolong tea.
Aurora's Website
Tea Reading List 2020 located at worldcat.org, curated by Aurora PrehnHow to Taste by Becky Selengut

Next Episode

#26: Do Coffee Trees Talk? How Underground Fungi Affect Coffee Quality

What is left behind when coffee moves to new locations. What is the trade off for innovation? This episode looks at what else we potentially leave behind when we introduce new plant material to non-native locations.
The inspiration for this episode was a beautiful book by Peter Wohlleben called The Hidden Life of Trees. In it, Peter talks about native forests vs planted forests and the differences we (humans) are able to perceive.
One of the example trees in Peter's book are oak trees. This was an interesting cross over for me because oak is very important for winemaking. Most of red wine is aged in oak barrels and many Chardonnay's too.
This episode is filled with wine information on barrels, tastings and stories of my time in the wine industry.
I enjoyed putting this episode together and I hope you enjoy listening to it. If you would like to support the show and help me make more episodes, join the Patreon community.
Support the show on Patreon and get access to research papers.
Sign up for the newsletter for new podcast releases.
Cover Art by: Nick Hafner
Into song: Elijah Bisbee
Mentioned in the Episode:

Video: How A Barrel Is Made
Video: Dr. Susan Simard Ted Talk