#42: Germination & Processing–Wet/Washed vs. Dry/Natural

In this episode we talk about:The long geographical chain of custody for a cup of coffeeWhy do wet process and dry process coffees taste differentlyCoffee seeds: orthodox vs. recalcitrant seedThe yeast metabolism case for quality vs the plant metabolism case for qualityCacao seed germination vs coffee seed germination Support the show on Patreon to join our live Discord hangouts.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.Ukraine Resources:Ukraine DonationsBUY GREEN COFFEE FROM HONDURASCayro CoffeeRESEARCH PAPERS S-E Knopp, G Bytoff, D Selmar, Influence of processing on the content of sugars in green Arabica coffee beans, European Food Research and Technology 2005 223(2):195-201 DOI:10.1007/s00217-005-0172-1D Selmar, G Bytof, S-E Knopp, B Breitenstein,Germination of coffee seeds and its significance for coffee quality, Plant Biol (Stuttg) 2006 Mar;8(2):260-4. DOI: 10.1055/s-2006-923845.Ludlow CL, Cromie GA, Garmendia-Torres C, Sirr A, Hays M, Field C, Jeffery EW, Fay JC, Dudley AM. Independent Origins of Yeast Associated with Coffee and Cacao Fermentation. Curr Biol. 2016 Apr 4;26(7):965-71. doi: 10.1016/j.cub.2016.02.012.Cover Art by: Nick HafnerIntro song: Elijah BisbeeSupport the show