Current Coffee Processing Trends In Latin America - Anaerobic, Infused, Co-Fermentation,... |
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On a trip to three countries in Latin America we explore fermentation as a tool to modulate the flavors in coffee. Various coffee professionals tell us about their way of working, respond to controversies and give a future outlook on coffee processing.
00:00 - Introduction 17:47 - Julio Andres Quizeno - Café Uba 31:36 - Luis Campos - Cordillera Del Fuego 37:11 - Daniel Batalla 47:55 - Edwin Noreña - Alquimista Specialty Coffee 01:04:56 - Ana Donneys - Café Primitivo 01:11:44 - Moises Chica - The Secret Coffee 01:31:24 - Carlos Corrales - Finca La Tesalia 01:41:55 - Adrian Lasso - Finca El Diviso 01:56:15 - Franz Zeimetz - Lost Origin Coffee 02:05:58 - Nadeía Guerra - Finca Jaramillo 02:08:22 - Some Controversies And Discussions 02:55:23 - Future Outlook |