Between Nicaragua and Switzerland spans podcast #2 of the Coffee Makers. Philipp Schallberger reports directly from Ocotal in Nueva Segovia from the Finca Santa Rita. It's about the basics of coffee cultivation, the importance of varieties and research on them. In a second major segment, we discuss the potential of fermentation. In many food sectors, controlled fermentation is used to improve a product or even create it in the first place. In coffee, we still use fermentation very cautiously. This is where we come in and discuss this complex topic.
Unfortunately, the recorded track from Nicaragua is not always perfect due to fluctuating internet, but it is still fully understandable.
