A few months ago I interviewed @lluciasolis about her work at origin designing coffee fermentation using specific strains of yeast—a process she more accurately describes as 'microbial demucilagination.' Today, I had the opportunity to taste some of the results of her work in El Salvador in collaboration with @aidabatlle and @christopherferan!
Thanks to @demellopalheta x @lalondeda for hosting a talk at the @coffeeteashow on the future of coffee, and for facilitating this tasting. Very cool to have an opportunity to cup even a tiny sample of this innovation 🙏
If you haven't had a chance to read the interview with a @lluciasolis yet, you can find the link in my profile.