Today I bring you a third installment with Pranoy from Kerehaklu. 

In this new episode we talk about:

• The pros and cons of commercial strains vs wild microbes
• The over-complication of fermentations
• The drawback of high altitude farming
• The drawback of honey process
• An alternative to adding fruit to your tank 
• Terroir vs Ecological niche
• Pranoy's approach to cultivating his local microbes

And much more... 

RESOURCES

#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India

#34: Robusta, Tropical Fruits and Mechanical Drying. Visiting India w/ Pranoy of Kerehaklu

Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Pranoy:
Pranoy's Instagram
Kerehaklu Instagram
Website

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

• RESOURCES
  Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Boss Barista Substack

Boss Barista Podcast

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

 In this listener Q&A episode we talk about:

• How to use Thermoshock
• Does drying pull sugar out of the seed?
• What labels are important on a coffee bag?
• How do I prepare my coffee?
• How to know if you've hit "The One" on a fermentation trial
• How do citrus flavors get into coffee?
• How did a coffee from Panama fool a listener into thinking it came from Ethiopia?
  
  RESOURCES
  Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

• https://www.mdpi.com/2304-8158/11/13/1920 for
  Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
  https://www.sciencedirect.com/science/article/pii/S0740002021000538 for Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium
  
  Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.
  
  And if you don't want to commit, show your support here with a one time contribution: PayPal
  
  Sign up for the newsletter for behind the scenes pictures.
  
  Cover Art by: Nick Hafner
  Into song: Elijah Bisbee

In this new episode I talk about:

• A review of how dry process and wet process are different
• how microbes get into our fermentations
• What I look for in a coffee label, 4 key elements
• how I’ve changed my mind about descriptive processing labels
• studies showing contradictory results when they look at altitude in different countries.
  
  

The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

In this new episode with Natali we talk about:

• Growing up in a coffee producing country, but finding coffee later in life
• Falling into the specialty coffee rabbit hole
• The challenges of running a small business while keeping full time jobs
• Direct trade, fair trade and single origin
• How Natali chooses what information to put on her roasted coffee bags
• Why Decaf is important for night owls & coffee lovers
• Educating new markets

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Natali:
Instagram
Website

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith.
 
In this new episode we talk about:

• Will’s journey from a coffee purist to being more reasonable
• Meeting people where they are
• The importance of a middle class to support a new coffee category
• Will’s rule of thumb for cheap coffee
• What he drinks in the morning
• Being careful to not bring a western mindset to Vietnam
• French occuption and the resulting mash-up culture

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Vietnam: A New Vocabulary Video

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Will Frith:
Instagram
Website

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021

I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and talk. 

In this new episode we talk about:

• How he has found new markets to export his coffee
• Advice for producers attending coffee Expos like SCA and MICE
• The impact of climate change on his farm, including the changing monsoon season.
• His approach to biodiversity.
• How Covid revived an interest in Indian farm life
• The lingering prejudices of the Indian caste system
• How Australian culture has influenced his life philosophy

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Pranoy:
Pranoy's Instagram
Kerehaklu Instagram
Website

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush.

I met her because she was the only woman who attended FTC Indonesia in June. Each previous FTC has been minimum 50% female, this is very important to me because so many coffee spaces are still very male dominated. 

During our plan for FTC Indonesia, I handed over many of the logistics to the Bandung Coffee Exchange team. It was only after 23 tickets were sold that I looked at the roaster and saw 22 males and 1 female. 

I thought this might make Rani a bit shy but I couldn’t have been more wrong.

In this episode we talk about:

• How her past influences her present
• how she developed her business acumen
• turning waste into new money
• civet coffee without civets
• the contradiction of “specialty wet-hulled” coffee
• why women are important to the sucess of her business
• the importance of getting research out of the lab and into the farms

RESOURCES
Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Rani:
Rani's Instagram
Java Halu Instagram
Website

Leo and Lisa 

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

The conversation with Tom Owen is wide ranging, but one main theme we talk about is coffee travel and tourism. How the host and guest dynamics play out including the unintentional burden we may be placing on coffee producers when we visit them.

Its an interesting time to be reflecting on the role of travel in coffee, since I just had a major trip to teach coffee fermentation. You’ll hear Tom bring this up when he asks me about FTC being a form of advanced tourism. 

Sweet Maria’s is an incredible resource for curious coffee nerds who want to learn about home roasting basics, green coffee quality, roast profiles and cupping. The website has an extensive coffee library and resource page, so I highly recommend you check it out if these topics interest you. 

In this episode we talk about:

• why he keeps traveling to coffee farms after 26 years
• what is the role of travel in coffee 
• when can we use Zoom & WhatsApp instead of hopping on a plane
• what is his approach to sourcing coffee
• how he is like a personal shopper
• etiquette when visiting a producer, what questions to ask ourselves before we visit
• the coffee hunter trope and caricatures of our industry

RESOURCES
Sweet Maria's Podcast episode #38-#39

Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Tom:
Instagram
[email protected]

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

In this conversation I got to ask him how he feels differently about the coffee industry since our last conversation.

I highly recommend you listen to Ep #27 first, or as a refresher because we refer to that conversation frequently in this episode

In this episode I follow up with him on his thoughts on:

• coffee certifications and competitions
• his relationship with social media and sharing on reddit
• re-investing in the farm
• labor availability, what a coffee picker makes in a day in his region, 
• opening new markets with microlots 
• coffee tourism 
• beer yeast fermentations
• reforesting his farm and waste water treatment

Inquiries about coffee samples or future Fermentation Training Camps: [email protected]

Support the show on Patreon  to join our live Discord hangouts, and get access to research papers, transcripts and videos.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

To connect with Mark:
fincarosenheim.com
Instagram
Email: [email protected]

Cover Art by: Nick Hafner
Into song: Elijah Bisbee

In this episode we talk about:

• Carbonic Maceration in winemaking
• Carbonic Maceration in coffee and best guidelines to follow
• How to process Robusta differently than Arabica
• Benefits of fermentation in coffee fruit vs green seed modification

Support the show on Patreon to join our live Discord hangouts.

And if you don't want to commit, show your support here with a one time contribution: PayPal

Sign up for the newsletter for behind the scenes pictures.

Resources

Modifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.

Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee