Between Nicaragua and Switzerland, podcast #2 of the Coffee Makers unfolds. Philipp Schallberger reports directly from Ocotal in Nueva Segovia from the Finca Santa Rita. It's about the fundamentals of coffee growing, the importance of varieties and research on them. In a second major section, 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 start and discuss this complex topic.
Unfortunately, the recorded audio from Nicaragua is not always perfect due to fluctuating internet, but it is nonetheless fully comprehensible.
