Lucia Solis and Laurent Berthiot discuss fermentation, a process historically used to remove mucilage from the coffee seed to prevent spoilage during drying, as an opportunity to enhance aroma and improve quality.
Lucia Solis – Fermentation Specialist, Scott Laboratories
Lucia studied Viticulture and Enology at UCDavis, she spent 7 years working in production at various Napa Valley wineries before joining Scott Laboratories in 2014 to work on the application of different yeast strains in coffee and cacao. Her solid microbiological skills have allowed her to take many lessons from the wine industry and apply that knowledge to the microbiology of coffee.
Laurent Berthiot – Technical Support, Lallemand
Laurent worked at CIRAD (French Agricultural Research Centre for International Development) for 12 years where he was in charge of the sensory lab for coffee and cocoa and served as quality manager. He is currently a technician for Lallemand where he develops products and processes for coffee and cocoa fermentation by using yeast and bacteria, develops trials in producing countries, and is the manager of cup tasting in their lab in France.
This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals.
The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com.