I started this podcast as a way to share ideas and scientific information with people who may never be my clients. In this podcast, I talk about the many steps coffee cherries go through in processing, share current coffee research in microbiology and have interviews with coffee producers in different parts of the world. Recent topics include:
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If you are a visual learner, the videos below are where you can learn more about coffee fermentation, microbiology, and coffee processing techniques. Some of the recent topics I’ve covered include:
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If you are interested in offering the coffees processed with the Luxia method, we will be offering up samples available soon.
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Take your processing to the next level, by coming to learn directly from me at our mini wetmill in Santuario, Risaralda, Colombia.
ONLY 4 SPOTS LEFT!
To join the next workshop on January 16–20, 2023,
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I studied Viticulture and Enology at UC Davis and trained as a winemaker in the Napa Valley. Today, I am a fermentation and coffee processing specialist and lapsed Q-grader with years of experience working with coffee producers throughout Latin America.
I challenge coffee producers to see processing as an opportunity to add value, instead of the traditional approach that stops at reducing risk.
I use microbes to create reproducible flavor profiles and provide stability to an extremely variable process.
Join patreon today to enrich your coffee education experienc. We are building a community of fellow coffee nerds, who can interact with one another to discuss podcast episodes, scientific papers, processing projects, and much more. Joining will give you access to:
