Utiliza levaduras No-Sacharomyces para potenciar notas a melotocón en fermentación de un café.
00:00 Intro 01:13 Sensory Threshold 02:20 Exotic Coffee Aromas 04:11 Infused vs. Fermented 06:27 Cup Complexity 07:14 Creating a Peach Profile 08:22 Sensory Perception 09:53 The Importance of Coffee Drying 09:53 Key Factors in Fermentation 12:58 Fermentation Guide for Specialty Coffees 13:45 Non-Saccharomyces Yeasts 16:11 Fermentation Temperature 16:54 Fermentation Time 18:50 Ideal Acidity Range 19:47 Kombucha for Yeast Inoculation 21:22 Locking in Aromatic Compounds 23:16 Varieties Compatible with Peach Notes Guide to Fermentation https://pay.hotmart.com/P91227066Y?bi... Sign up for a Fermentation Workshop with me https://www.conocedordecafe.com/curso... Drying Workshop (pre-recorded classes) https://www.conocedordecafe.com/talle... How are flavors created in coffee? • ¿Por qué el CAFÉ huele a DURAZNO o PIÑA? ¿...
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Fermenting coffee with carbon dioxide creates complexity and raises the score by more than 4 poin...
Specialty Coffee vs Time: 19-Month Old Kenyan Fermentation Trials
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Develop your own coffee drying bed by following the "La Cajonera" manual... downloadable!
I have been a coffee geek for 16 years. Here's my best advice.
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Discover a way to improve the sensory profile of a CATIMOR coffee variety through fermentation.
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Learn about alternatives for drying quality coffee if rain persists during the harvest.
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The Big Differences between a Washed, Natural, and Honey Coffee
