Some of the questions in this episode:<ul><li>What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?</li><li>Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?</li><li>As a roaster, what should we put on our bags to better point towards the farm?</li><li>What's the consensus on adding flavor descriptors to bags? Do or don't?</li><li>How can I store coffee cherry for 2–3 days without creating high damage?</li></ul> 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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#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days

Making Coffee with Lucia Solis

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