#56: Finding Work/Life Balance As A Coffee Producer W/ Pranoy Thipaiah From Kerehaklu In India Making Coffee With Lucia Solis podcast

36:59

I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode. Things we discuss on this episode: Washed processed that tastes like a natural Process-forward coffees, funky coffee Neutral processing The need for speed, & gentle drying Drying is not just removing water Biggest producer mistakes, not upgrading the drying Fallacy of terroir…

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#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió 1:00:19

26 weeks ago1:00:19

1:00:19

In this episode we talk about: How Ana decided to join the family business after pursuing a career in art. The advantages and drawback of growing coffee in a "Full Sun" system. The future of coffee picking and the role of Mechanical Harvesters. Brazil's 6 different biomes. How technology helped Brazil jump from 6 coffee bags/hectare in 1960 to 29 bags/hectare in 2023 How climate change has affected the crop How Precision Agriculture is helping the farm use resources efficiently Tattoos! Resources Ana's Precision Agriculture Presentation on Coffee Knowledge Hub (you will need to make an account but it's free!) Anacafe Presentation on Price Volatility (by Albert Scalla in Spanish) Picture of Mechanical Harvester Instagram…

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#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit 1:06:18

27 weeks ago1:06:18

1:06:18

I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about: The sugar and acid additions that French and California winemakers use How adding mango to a fermentation tank is completely different from adding passion fruit or citrus How to tell when a coffee is infused with a flavor Cinnamon flavor in a coffee Inoculation vs Infusion vs Co-Fermentation The role of enzymes in removing mucilage Gravity! Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com 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…

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#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update. 37:48

32 weeks ago37:48

37:48

On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends. If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than producers and further accentuates inequality between the coffee buyers and coffee producers. Usually I believe the wine mode does more harm than good. But here is a rare occasion where I think coffee could truly benefit from the wine model. In this episode I talk about: Identity shift from a wine person to a coffee person Why coffee could benefit from adopting the wine vintage model How I approach blending coffee lots in the season Is Coffee Hunter an outdated term? My risky coffee sales strategy Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com 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…

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#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee? 35:02

35 weeks ago35:02

35:02

This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only when we looked down at our empty Kinto ceramic cups that we finally realized we had paid 18£ ($23 dollars!) for 2 small cups of black coffee. I experienced sticker shock because we have been living on farms in Colombia and Guatemala for the last 4 years and we are very out of touch with big city prices. I knew London was going to be expensive but I was not emotionally prepared to spend $11/cup on our daily coffee. Nick and I needed more coffee that morning but if we got 2 more cups at Nagare, we would be close to $50 and we hadn’t even had breakfast yet. In my head, a voice was saying, dang $11 is an expensive cup of coffee. And then immediately another voice said, hold on.... "don’t we want the price of a cup of coffee to rise?" Aren't low coffee prices a big part of the problem with our supply chain? The conversation about the price of a cup of coffee is one I have often. What should coffee cost? Who gets to set the price? How does price reflect value? The conversation about price and value is often at the forefront of my mind because there is such a disparity between what a coffee producer gets paid for growing and processing the coffee and what a consumer pays for a cup of coffee made from their raw material. Resources: https://www.macrotrends.net/2535/coffee-prices-historical-chart-data https://ourcountrygarden.co.uk/british-gardening-statistics/ https://www.carelink24.org/doctors-prescribe-gardening/ https://www.nytimes.com/interactive/2022/02/21/headway/peat-carbon-climate-change.html Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com 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…

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#63: Terroir For Busy People 37:14

41 weeks ago37:14

37:14

Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com 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…

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#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu 1:36:06

44 weeks ago1:36:06

1:36:06

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: info.luxiacoffee@gmail.com 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…

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#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista 52:19

45 weeks ago52:19

52:19

RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com 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…

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#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate 49:17

1 year ago49:17

49:17

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: info.luxiacoffee@gmail.com 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…

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#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level 41:29

1 year ago41:29

41:29

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: info.luxiacoffee@gmail.com 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…

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#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee 49:21

1 year ago49:21

49:21

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: info.luxiacoffee@gmail.com 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…

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#57: Will Frith Solves Terroir & Other Lessons From Vietnam 1:01:25

1 year ago1:01:25

1:01:25

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: info.luxiacoffee@gmail.com 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…

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#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India 1:17:47

2 years ago1:17:47

1:17:47

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: info.luxiacoffee@gmail.com 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…

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#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari 50:34

2 years ago50:34

50:34

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: info.luxiacoffee@gmail.com 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…

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#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s 1:38:45

2 years ago1:38:45