#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out
Shownotes
I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode.
Things we discuss on this episode:
- Washed processed that tastes like a natural
- Process-forward coffees, funky coffee
- Neutral processing
- The need for speed, & gentle drying
- Drying is not just removing water
- Biggest producer mistakes, not upgrading the drying
- Fallacy of terroir