November 4, 2014
Thompson talks with Leonardo Henao about breaking the rules on coffee A key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must, and how a focus on microorganisms might alter the conceptual framework of what The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). and fermentation are to coffee flavors.
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