At the start of the year, I went to Guatemala to create a beginner’s guide to fermentation in coffee. This is a project together with Lucia Solis, where we processed the same washed coffee through four different kinds of fermentation. We’re calling it The Fermentation Project. Over 100 roasters internationally came onboard the project, and will be working on making tasting sets available soon for another global live tasting later in the year. If you’d like to be kept in the loop about this project, sign up to my new newsletter at the link in my bio. I’ll be sharing updates on the project there!
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