Hi Folks! Part 2 of our series on coffee focuses on how coffee beans can be imparted with different flavors through their picking and processing!
We mentioned this in the show notes for the last episode, but we will be going on a couple month hiatus while Nathan and Stacey take a vacation in Korea! We will be re-releasing some of our older episodes in the meantime, in case people are really itching to listen to our dulcet tones.
References:

https://link.springer.com/article/10.1007/s13593-022-00801-8
https://perfectdailygrind.com/2018/01/coffee-defects-how-to-avoid-them-a-producers-guide/
https://perfectdailygrind.com/2017/01/why-specialty-naturals-need-strict-quality-control/
https://www.baristainstitute.com/blog/jori-korhonen/january-2020/coffee-processing-methods-drying-washing-or-honey
https://www.trianoncoffee.com/blogs/news/how-is-honey-processed-coffee-different-from-washed-or-natural
https://ticotimes.net/2020/12/21/what-is-anaerobic-coffee
https://www.mdpi.com/2304-8158/10/6/1329/htm
https://gayokopi.com/history-of-kopi-luwak/