Today's episode offers a behind the scenes view of how I approach a coffee producer's first time using yeast for their coffee fermentations. We run through all of the potential variables to pay attention to when designing your first trials with commercial microbes. From cost of production to work-flow and data collection. This conversation was recorded during a recent Office Hours session through our private Discord community. If you would like to be a part of this community, join Patreon and come participate in the discussion. <a href='https://drive.google.com/file/d/1_b1ZXBma5XZnqAm3uc6HS-X7hZEyulJA/view?usp=sharing'>View the decision flow-chart here</a> Resources:Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com <a href='https://www.patreon.com/makingcoffee'>Support the show on Patreon</a>  to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: <a href='https://paypal.me/MakingCoffeePodcast?locale.x=en_US'>PayPal</a> <a href='http://www.luxia.coffee/'>Sign up for the newsletter</a> for behind the scenes pictures. Cover Art by: Nick Hafner Into song: Elijah Bisbee

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

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