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Summary

There were so many good questions asked during our recent Fermentation Project livestream! We wanted to film our responses to the questions we didn't get to during the stream, while Lucia was still in town. Thank you for showing up to taste alongside us and for asking such thoughtful questions!

The tasting livestream: https://youtube.com/live/_WTtnmkpA0I?feature=share
Our video all about fermentation in coffee https://youtu.be/Iq34gq2ihMk
https://www.thefermentationproject.com
https://www.luxia.coffee

Questions!
00:00 - Introduction
00:23 - Where is the funk?
02:26 - Why isn't coffee fruit wine a thing?
04:04 - What is the added cost of each process?
05:08 - What’s the origin of the lactobacillus strain you used? 
06:09 - Are these four processes everything you can do in fermentation or is there more?
07:59 - How far can you take fermentation in coffee? Is there a 'sour beer' equivalent in coffee?
11:00 - How much room do you think there is for innovation in fermentation?
12:09 - Would any difference in roast make more difference than the fermentation?
13:08 - How do you ensure that the yeast outcompete the ambient microbes?
14:51 - Where is the biggest pain point in maintaining batch consistency?
16:00 - How many kits were sold this year?
16:15 - What to do with leftover beans from kits?
18:40 - James, has this project expanded your preferences in coffee?
24:23 - What exactly is mucilage?
26:14 - Why not dry in indoor climate-controlled facilities?
29:11 - What happens to the pulp waste around the seed? 
32:50 - How did you choose the roasters?
33:42 - Lucia (and James!): what are your thoughts on roasting at origin?
37:14 - Is co-fermentation for fruit flavors a myth? Is the flavor purely from infusion?
42:37 - In beer / wine brewing, yeast strains are a huge concern for brewers - is it the same for coffee?
46:17 Thank you!

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