1d:I[2890,["266","static/chunks/870fdd6f-4fcc92c129a57d11.js","970","static/chunks/970-91a3a37cc668faba.js","857","static/chunks/857-3b2a1421afa266d2.js","965","static/chunks/app/podcasts/episode/%5BpodcastEpisodeGuid%5D/page-e939c6b91b4a25d4.js"],"default"] 1e:I[1318,["266","static/chunks/870fdd6f-4fcc92c129a57d11.js","970","static/chunks/970-91a3a37cc668faba.js","857","static/chunks/857-3b2a1421afa266d2.js","965","static/chunks/app/podcasts/episode/%5BpodcastEpisodeGuid%5D/page-e939c6b91b4a25d4.js"],"default"] 1f:T676,

In this episode I will cover:

the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation.
the difference between rot, wild fermentations and controlled fermentations.
the role of salt in a coffee fermentation.
are lactoferments better for low or high elevation farms?
to pulp or not to pulp coffee cherries?
how lactoferments differ from "anaerobic" fermentations and carbonic maceration.

Lastly, I will give you my advice for a successful coffee lactoferment.

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Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

Mentioned in the Episode:
Watch my processing fundamentals video here

Carbonic Maceration YouTube Video

The Noma Guide To Fermentation book

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Episode description

#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot

Episode description