Kaffeemacher podcast #2 spans the distance between Nicaragua and Switzerland. Philipp Schallberger reports directly from Finca Santa Rita in Ocotal, Nueva Segovia Finca Santa Rita. We discuss the basics of coffee cultivation, the importance of varieties, and research into them. In a second major section, we talk about the potential of fermentation. In many food sectors, controlled fermentation is used to improve a product or even create it in the first place. In coffee, we are still very cautious about using fermentation. This is where we start and discuss this complex topic.
Unfortunately, the recorded track from Nicaragua is not always perfect due to the unstable internet, but it remains fully understandable.
What do you think?
