#79: Farm First: Lalo Perez on Long-Term Coffee Health
Lalo's substack page Ikaria Coffee (Lalo's farm + roasted coffee) Biofilia (agronomic consultancy) Support the show on Patreon to join our l...
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Making Coffee with Lucia Solis
A behind the scenes look at what goes into making one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing specialist. She consults with coffee growers and...
Making Coffee with Lucia Solis Podcast Guide
Listen to Making Coffee with Lucia Solis, a Arts podcast by Lucia. Stream 80 episodes in English, follow new audio stories, and play episodes online on Radio and Podcast.
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20 of 80 episodes#78: What Is Specialty Coffee? And Who Gets To Define It?
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...
#77: The Most Challenging Harvest We've Had
Roasterkat IG Reel about rain. YouTube version of the Q&A portion James Hoffmann Healthy Coffee Video The 2025/2026 Harvest has not gone acc...
#76: How Commercial Microbes Threaten The Coffee Industry
Sprudge Best Of Panama Article Remanence and survival of commercial yeast in different ecological niches of the vineyard Responses, Inquirie...
#75: Getting Great Water for Coffee
Water massively impacts your coffee's flavours. But most of us struggle to fix our water because water science is confusing... Join me...
#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite
Resources: Responses, Inquiries, & questions about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com Get a tick...
#73: Cultivating Identity: A Life Forged by Migration and Fermentation
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-t...
#72: Planning Your First Coffee Fermentation Trials? Start Here.
Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee ferm...
#71: How to De-Funkify Your Naturals and Get Them to Dry Faster.
#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s #57: Will Frith Solves Terroir & Other Lessons From...
#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
Some of the questions in this episode: What typically happens to the water, along with cascara and whatever else is part of a fermentation,...
#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt...
#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out
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 h...
#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió
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 gr...
#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit
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 releva...
#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.
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...
#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?
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 Lon...
#63: Terroir For Busy People
Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our liv...
#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu
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...
#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista
RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Boss Barista Substack Boss Barist...
#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate
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 co...