#76: How Commercial Microbes Threaten The Coffee Industry

#75: Getting Great Water for Coffee

#74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite

#73: Cultivating Identity: A Life Forged by Migration and Fermentation

#72: Planning Your First Coffee Fermentation Trials? Start Here.

#71: How to De-Funkify Your Naturals and Get Them to Dry Faster.

#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days

#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals

#68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out

#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió

#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit

#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.

#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?

#63: Terroir For Busy People

#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu

#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista

#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate

#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee

#57: Will Frith Solves Terroir & Other Lessons From Vietnam