Lucia Solis on Coffee Fermentation: A Winemaker's Perspective | Re:co Symposium Seattle 2017
Рет қаралды 7,481
Күн бұрынMicrobiologist Lucia Solis, of Scott Laboratories, specializes in “microbial
demucilagination”, or the use of microbes to process coffee following pulping.
Born in Guatemala and raised in San Francisco, Lucia studied Viticulture and
Enology at UC Davis prior to working in the wine industry in Napa Valley for
8 years. In 2014 she joined Scott Laboratories and began traveling to Central
America applying commercial yeast strains at coffee mills to modulate flavors
coming from the tank.
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