Avsnitt
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Lalo's substack page
Ikaria Coffee (Lalo's farm + roasted coffee)
Biofilia (agronomic consultancy)
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If you would like to watch our YouTube video on "What is specialty coffee"
You can watch that here.
If you are a roaster and are interested in participating in the Fermentation Project with James Hoffmann, click here -> For Roasters: Buy Fermentation Kit
Listers Movie (bird watching) it's beautiful, I highly recommend this.
Email info.luxiacoffee@gmail if you would like to discuss Pluribus or Listers Movie in our Discord server.
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Saknas det avsnitt?
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Roasterkat IG Reel about rain.
YouTube version of the Q&A portion
James Hoffmann Healthy Coffee Video
The 2025/2026 Harvest has not gone according to plan.
Are all coffees that are not anaerobic, aerobic?Am I aware of any efforts to design yeasts for Robusta?Do I think producers should create terms that further describe processing?How can you more precisely measure fermentation process with whole cherries?What's the most eco-friendly way to treat waste water and effluent?
Nick and I have found ourselves with some down time and therefore have put together this casual, end of year update on how the season is going so far. Spoiler alert: not well.
I've combined a harvest update with listener questions about fermentation.
Questions featured in this episode are:
Email info.luxiacoffee@gmail if you would like to discuss Plur1bus.
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Cover Art by: Nick Hafner
Intro song: Elijah Bisbee
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Sprudge Best Of Panama Article
Remanence and survival of commercial yeast in different ecological niches of the vineyard
Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected]
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Water massively impacts your coffee's flavours. But most of us struggle to fix our water because water science is confusing...
Join me and James as we go step-by-step through:
Why these concepts matter for coffee flavour and equipmentHow to test your water at homeHow to fix it, depending on what you're working withCheck James' website for all of the visuals mentioned in the episode.
Resources:
#44: Are Wine Making Techniques the Future of Coffee?
Responses, Inquiries, & questions about coffee sales 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
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Resources:
Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: [email protected]
Get a ticket to FTC-10 December 2025
Luke's Website: Pomelo Coffee Consulting
Luke's Book: Pre-Order Pomelo book
Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos.Office Hours with Luke: 9am (GMT-6) Friday July 18th 2025
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Intro song: Elijah BisbeeSupport the show
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This episode developed thanks to Nick, who thought it would be a good time to revisit a bit of my history in coffee to reconnect with long-time listeners, and to share a bit more about myself with new listeners. We started this podcast about 6 years ago, and if you've been through all 72 episodes, you probably have a good idea about my coffee philosophies.
But I also know that not everyone enjoys, or maybe even has the time to go back and start at the very beginning of a podcast. So we thought it would be a good opportunity to give you a bit of my coffee origin story, and a manifesto of sorts, all under one roof.
Resources:
Responses, Inquiries, & questions about coffee sales 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
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Intro song: Elijah BisbeeSupport the show
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Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee fermentations.
We run through all of the potential variables to pay attention to when designing your first trials with commercial microbes. From cost of production to work-flow and data collection.
This conversation was recorded during a recent Office Hours session through our private Discord community. If you would like to be a part of this community, join Patreon and come participate in the discussion.
View the decision flow-chart here
Resources:Inquiries about coffee sales or future Fermentation Training Camps: [email protected]
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Into song: Elijah BisbeeSupport the show
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#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s#57: Will Frith Solves Terroir & Other Lessons From Vietnam
Resources:
Inquiries about coffee sales 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.
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Some of the questions in this episode:
What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?As a roaster, what should we put on our bags to better point towards the farm?What's the consensus on adding flavor descriptors to bags? Do or don't?How can I store coffee cherry for 2–3 days without creating high damage?Resources:
Inquiries about coffee sales 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 BisbeeSupport the show
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This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink.
Resources:
Inquiries about coffee sales 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 BisbeeSupport the show
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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 naturalProcess-forward coffees, funky coffeeNeutral processing The need for speed, & gentle dryingDrying is not just removing waterBiggest producer mistakes, not upgrading the dryingFallacy of terroirSupport the show
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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 2023How climate change has affected the cropHow Precision Agriculture is helping the farm use resources efficientlyTattoos!
In this episode we talk about: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
InstagramSupport the show
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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.
The sugar and acid additions that French and California winemakers useHow adding mango to a fermentation tank is completely different from adding passion fruit or citrusHow to tell when a coffee is infused with a flavorCinnamon flavor in a coffeeInoculation vs Infusion vs Co-FermentationThe role of enzymes in removing mucilageGravity!
In this episode I talk about: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.
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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 personWhy coffee could benefit from adopting the wine vintage modelHow I approach blending coffee lots in the seasonIs Coffee Hunter an outdated term?My risky coffee sales strategyInquiries 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.
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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-datahttps://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: [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 BisbeeSupport the show
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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 BisbeeSupport the show
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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 microbesThe over-complication of fermentationsThe drawback of high altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesAnd 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 KerehakluInquiries 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.
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Sign up for the newsletter for behind the scenes pictures.
To connect with Pranoy:
Pranoy's Instagram
Kerehaklu Instagram
WebsiteCover Art by: Nick Hafner
Into song: Elijah BisbeeSupport the show
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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.
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In this listener Q&A episode we talk about:
How to use ThermoshockDoes 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 trialHow 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]://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.
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