Podcast #2 of the Kaffeemacher spans the distance between Nicaragua and Switzerland. Philipp Schallberger reports live from Ocotal in Nueva Segovia from Finca Santa Rita. It's about 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 to create it in the first place. In coffee, we still use fermentation very cautiously. Here we start and discuss the complex topic.
Unfortunately, the recorded track from Nicaragua is not always perfect due to fluctuating internet, but it is still fully understandable.
What do you think?
