This week I want to talk to you about where native coffee yeast come from.  If you are concerned about coffee flavor manipulation by yeast, I hope by the end of the episode you have a broader understanding of where "native" yeast originally came from.To help illustrate the point, we start with non traditional coffee growing regions like Southern California.In the episode I will also be sharing research from Dr. Amiee Dudley.I met Dr. Aimee Dudley in 2017 during SCA EXPO in Seattle when we were on a Re:CO Panel together talking about yeast. I was offering the perspective of practical application of yeast, how coffee producers in situ could use it and Dr. Dudley was presenting her research on yeast genetics. She runs a lab at Pacific North West Research Institute and she is an expert on yeast genetics.Support the show on Patreon and get access to research papers.Sign up for the newsletter for new podcast releases.Cover Art by: Nick HafnerInto song: Elijah BisbeeMentioned in the Episode:The Coffee Podcast: Jay RuskeyFrinj CoffeeDr. Aimee Dudley's Research Lab