Have you ever wondered what would happen if you introduced foreign yeast and bacteria into a coffee farm? Or maybe you're curious if we can speed up a long fermentation by warming it up. How does post harvest processing affect the density of the seed?In today's podcast episode I’m answering listener questions like these and also sharing how I approach designing a fermentation.When I was planning this podcast I knew that I wanted it to be a community supported project and that I did not want to rely on advertisements or sponsors that can be annoying or distracting to the information I want to share. The Patreon supporters are a group of individuals who care about coffee education and support me and this project. They made a monthly pledge to help keep this information free and available to everyone. With their help I can pay for equipment upgrades like a better microphone, I can pay the subscriptions for the editing software I use and cover the monthly hosting fees. Their contribution also allows me to take some time away from consulting so I can document and record these episodes. As part of their membership, Patrons submit questions—often I answer them privately in the message chats but today I wanted to share and record some of them here on the podcast so we can all learn from each other.Other resources:Christopher's BlogMy UCDavis Sensory Science ProfessorDr. Hildegard HeymannProducers I work with:Luiz—Fazenda California, BrazilAna—Finca Esperanza, GuatemalaSophia—Mapache, El SalvadorAndres—Cayro, El SalvadorTommy—Greenwell, HawaiiSam—Buff, RwandaImporters mentioned:Balzac BrothersCrop to CupTo Support this Podcast and become a Patron CLICK HERE