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Can we separate them while drying ?

Kết bạn nhé,tôi từ Việt Nam thích cà phê.

Hola, para iniciarme en el tema de café de especialidad, cual crees que sea el método de fermentación con el que debo empezar

What an eye opener! Me going in to this wonderful world of coffee

What a brilliant and insightful video that breaks the colonial myths. I loved the bit on reputation correlated to wealth rather than quality….

Excellent video! Thanks for sharing!

It was just great!! Thank you so much

Enlightening and informative. Please consider writing this up into an article or extended piece for publication. Thank you Lucia.

Could it be because of some of the coffee being at the bottom of the bag and some floating at the top?

Francy.. puedes tener un podcast acerca del proceso del choque térmico en la fermentación

Are you interested in compostable coffee bags?

If you don't farm like we do, then it's not terroir! Awesome video !

Hi Lucia, thank you for this amazing video. It's a good way to refresh the deep-dive you did for your podcast. Since you have said in the past that you are interested in tea as well, I have a question regarding tea and soil: Would you assume that the soil composition has a more significant influence on the taste of tea since we are not consuming the fruits of the plant but rather using its leaves? Especially in pu-erh tea there seem to exist pretty significant and stable differences between the taste profiles of different sub-regions, granted that those plants are seed-grown so the differences in genetic variety will probably still have a larger influence along with local processing styles and agricultural practices. William over at the Farmer Leaf TH-cam channel has some interesting videos on this topic (especially the regional deep-dives he recently did) and he does seem to think that soil composition has a significant impact on the taste of tea.

Thank you fot this video, it is very interesting to know others points of view.

Hello Iam coffer farmer from indonesia

Felicitaciones Francy & Lucia! Saludos desde Brasil.

🍷Magnificent☕️ 👏🏽👏🏽👏🏽 Definitely sharing and listening to again. Gracias! [Esp, since i roast for a company that lauds terroir on our mission and coffee bags]

Buenas, bien interesante. Se puede usar agua oxigenada para desinfectar las cerezas? Gracias

Gracias por la información sobre el tiempo de fermentación. Es cierto que no hay medidas exactas sobre la duración de la fermentación, por todas las variables, pero me parece útil esa información, hasta 36 horas en temperaturas de 22 grados, se logra un buen café, a "ojo", sin contar con instrumentos. Gracias de nuevo

Felicidades Julia!!! Un abrazo sensible ;-)

Ver como ha crecido y avanzado Julia Ortega nos llena de alegría. Felicitaciones a ella, a su familia y a la entrevistadora.

I think I’m in love. Thank you for so much useful info!

Hello! I’m a 27 year old in the final year of med school. You and Pepe Jijon have inspired me greatly. Thank you for all the information and knowledge you’ve been sharing. I’m going to revolutionise coffee production in my home country and I hope you’ll know my name one day. Kind regards, HI

The problem isn't with carbonic maceration, but in the way it's done. The current process produces uneven results. Perhaps agitation during fermentation is needed; shaking, or stirring. Experimentation with the fermentation process may improve uniformity.

Purchased a bag of whole bean coffee marketed as having had an “anaerobic fermentation” process. Baristas described it as having undergone an enclosed fermentation minimizing exposure to oxygen. First thing that struck me when I opened the bag of coffee was that it looked like a mix of some more lightly roasted and some more darkly roasted beans - like a blend of two separate roast batches. Taste after doing pourover was also like a blend of a sweeter more acidic coffee with a more bitter coffee. Thanks for this video!

Thank you for your work, your podcast, and for teaching about the human challenges in coffee.

What a great videooo! Thank uuu

I'm Indonesia cofffe

I am a wine lover re-discovering/ beginning my coffee journey. I found you through James Hoffmans videos. After listening to the podcast episodes 1 & 2 I wondered do you ever imagine that coffee will ever have a Chateau Montelena moment? Can you see a "Napa Valley" for coffee where people travel to for coffee tastings? I certainly hope so. Thanks for educating us about coffee.

I am so glad I found your channel. So underrated. Please keep doing more, I could listen to this for days.

When? How can i participate? Thank you

This is a tremendous video. Explained some of the less rigorous technics has been involved in the coffee industry from the perspective of a specialist.

This is an excellent presentation of the facts. I learned a lot. Please keep up the informative videos!

awesome video. thanks for sharing!

Thanks a lot Lucia, I have learn a lot with your simple and quick explanations. I am a Robusta producer from the Amazon of Ecuador.

Could it be possible ma'am that the level of ripeness during picking affects the fermentation thus making it color pink with sticking mucilage?

Felicitaciones Lucia! Me encanta lo que haces!

Me encantó verte en acción . Eres una persona muy comprometidacin tu trabajo. Felicitaciones!

Great observations. Does variation between beans always imply the inability to replicate cup profile of a lot? Can there/is there a level of bean variation consistency batch to batch given the same farm ect?

I understand the problem and maybe there is a way around it. Writing it down to do a fermentation experiment next harvest. We will give it a super complicated scientific name and use it for marketing purposes ;)