Coffee Maker Podcast #2 spans Nicaragua and Switzerland. Philipp Schallberger reports directly from Ocotal in Nueva Segovia at Finca Santa Rita . He covers the basics of coffee cultivation, the importance of varieties, and research into them. In a second major segment, we discuss the potential of fermentation . In many food industries, controlled fermentation is used to improve a product or even create it in the first place. We're still using fermentation very cautiously in coffee. This is where we begin and discuss this complex topic.
Unfortunately, the recorded track from Nicaragua is not always perfect due to the fluctuating internet, but it is still fully understandable.
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