#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

11/21/23 • 41 min

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

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]
Support 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: PayPal
Sign up for the newsletter for behind the scenes pictures.
Cover Art by: Nick Hafner
Into song: Elijah Bisbee

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

Previous Episode

#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee

In this new episode with Natali we talk about:

Growing up in a coffee producing country, but finding coffee later in life
Falling into the specialty coffee rabbit hole
The challenges of running a small business while keeping full time jobs
Direct trade, fair trade and single origin
How Natali chooses what information to put on her roasted coffee bags
Why Decaf is important for night owls & coffee lovers
Educating new markets

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

Next Episode

#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate

In this listener Q&A episode we talk about:

How to use Thermoshock
Does drying pull sugar out of the seed?
What labels are important on a coffee bag?
How do I prepare my coffee?
How to know if you've hit "The One" on a fermentation trial
How do citrus flavors get into coffee?
How did a coffee from Panama fool a listener into thinking it came from Ethiopia?
RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]
https://www.mdpi.com/2304-8158/11/13/1920 for
Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
https://www.sciencedirect.com/science/article/pii/S0740002021000538 for Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium
Support 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: PayPal
Sign up for the newsletter for behind the scenes pictures.
Cover Art by: Nick Hafner
Into song: Elijah Bisbee

Making Coffee with Lucia Solis - #59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

Transcript

Lucia00:00:22.661

Hello, dear ones. I sincerely hope you've enjoyed listening to the last handful of episodes where I've been focusing on conversations versus my usual monologues.

Lucia00:00:33.536

This has been deliberate because I have wanted to include more voices on the podcast and share different perspectives from my own.

Lucia00:00:41.171

However, the original aim of this podcast was to bring you my