Coffee fermentation and processing discussion with Lucia Solis!

Please join me for a fascinating discussion about coffee fermentation and processing with coffee "fermentation designer" Lucia Solis. I learned a lot from Lucia in this discussion, and I'm sure you will as well.

[@rogersigmon1169]

As a home roaster This content will help me when deciding what coffees to try. I would like more videos about roasting Specially processed beans, should I encounter them. Thanks

[@robertormz9842]

3rd 😜 love the perspective of doing much more to the coffee industry with your skill rather than just pursuing flavor.

[@jokerkenny1801]

Rob Pirie led me here. Will be checking out a lot of your content, since I heard you're pretty much the man around these parts. Can't wait to see all these juicy videos ! Thanks for the HQ content

[@stuzyx906]

This was such a great video, and provided really interesting insight! Thank you so much for facilitating it! :)

[@ant1.v]

Great content, really enjoyed that!

[@lautarobattaglia7793]

So practical! 👏🏻👏🏻👏🏻

[@yengsabio5315]

I like the idea of fermenting coffee as it is also done in cocoa. I'm looking forward to the advancement of coffee fermentation since here in my place (i.e., microclimate) in the Philippines, Robusta is the fittest variety to grow. It will be helpful if Robusta can have a better treatment much like its counterpart varieties.

[@xmontanaxcadwell6864]

Very good

[@eduardosalas2346]

where can i get info of the roasters or the coffee she worked on? i would love to try it

[@MartiusGao]

39:00 20 points improvement of Robusta by fermentation? Big Woah!

[@yengsabio5315]

There's a video on this matter posted on James Hoffman's KZbin channel.

[@sdjohnston67]

This is fascinating. On the vexing problem of the inconsistency and poor specificity of coffee terminology worldwide, wouldn't it be with the coffee exporters, importers, and green buyers where these terms might best be solidified and standardized? And then spread out from them? In other words, if this segment of the coffee world (exporters, importers, and green buyers) among themselves, all began using consistent terminology, eventually producers and roasters and others would probably begin adopting those same terms. It would be slow, but maybe after about 20 years, things would be a lot more consistent and more highly specified worldwide. In the meantime, this group of professionals (who are the primary link between producers and the rest of the coffee chain) could translate to the rest of the chain what the particular local/regional terms are, and how these relate to the more standardized terms.

[@galuhpastrana8455]

Damn she’s soo humble

[@dripdragon5398]

2nd 😂

[@dav5580]

First