I started this podcast as a way to share ideas and scientific information with people who may never be my clients. In this podcast, I talk about the many steps coffee cherries go through in processing, share current coffee research in microbiology and have interviews with coffee producers in different parts of the world. Recent topics include:
Bienvenidos a cabal café, un podcast con Lucía y Francy, Lucia es especialista en el procesamiento de café. Fue Enóloga en Napa Valley y desde hace 10 años, empezó a viajar a los beneficios húmedos para hacer fermentaciones. Y Francy estudió agroforestería en Colombia y se unió al mundo del café hace dos años.Acompáñanos! hablaremos de la ciencia detrás del proceso.
Comprenderás cómo solucionar problemas o simplemente inspirarte a aprobar nuevos estilos de fermentación de café.
Join patreon today to enrich your coffee education experience. We are building a community of fellow coffee nerds, who can interact with one another to discuss podcast episodes, scientific papers, processing projects, and much more. Joining will give you access to:
If you are a visual learner, our videos are where you can learn more about coffee fermentation, microbiology, and coffee processing techniques.
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The current harvest has been dedicated to The Fermentation Project with James Hoffmann. All of the coffee has been sold to roasters around the world and will be available for local markets in the near future.
Please go to The Fermentation Project for more information on how to participate.
este evento es bilingüe, en inglés y español
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Lucia studied Viticulture and Enology at the University of California, Davis, specializing in microbiology and fermentation science. She spent nine years working in wine production in Napa Valley before transitioning her focus to coffee in 2014. Today, she is a coffee fermentation and processing specialist (+ lapsed Q-grader) with over 12 years of international experience, having worked alongside 100+ producers in more than 15 countries.
Lucia supports coffee producers in rethinking processing as a strategic opportunity to add value and reduce risk at the wet mill. Her work centers on simplifying and streamlining protocols from fermentation through drying, creating greater clarity and operational control.
By applying microbiological principles, she helps producers develop reproducible cup profiles while bringing stability to one of the most variable stages of coffee production. Her approach emphasizes scientific rigor combined with practical simplicity—ensuring that innovation remains accessible and scalable.
Join patreon today to enrich your coffee education experienc. We are building a community of fellow coffee nerds, who can interact with one another to discuss podcast episodes, scientific papers, processing projects, and much more. Joining will give you access to:
