Where to learn more about coffee fermentation and microbiology.
Map it Forward—Podcast
Lucia Solis is a Microbiologist specializing in "microbial demucilagination working as an independent consultant working directly with coffee producers in origin countries to improve processing practices to increase quality
An overview of Lucia's Sensory Summit 2017 presentation discussing the application of winemaking principles to coffee processing - which concepts to borrow and which to leave behind.
On the Cafe Imports "Opposite Extract" podcast, Lucia talks with Joe Marrocco and Meister about common fermentation myths in coffee like "over-fermentation" and the distinction between "aerobic" and "anaerobic" fermentation.
BLOGS AND ARTICLES
Lucia answers questions on The Little Black Coffee Cup's blog about fermentation design and innovations in coffee processing, including controlled fermentations.
This podcast captures Lucia's lecture with Laurent Berthiot from SCA 2017. Together they exploring the idea that fermentation, a process historically used to remove mucilage from the coffee seed to prevent spoilage, is an opportunity to enhance flavor and improve quality.
In this article from Coffee Talk Magazine, Lucia writes about the opportunity for enhancing flavor using controlled fermentation techniques including yeast inoculations.