Lucia Solis: Special Pre-Order

Get ready to taste an immaculate cup of coffee. I have been a long time listener of the "Making Coffee" Podcast with Lucia. Now we are very excited after what seems like the longest wait to have these beans in our offering list.

Below if from Lucia:

"Most connect yeast fermentations to heightened flavors or funky coffee, however the philosophy of my Luxia Washed process is to utilize tools like commercial yeast to stabilize and homogenize lot variability day-to-day throughout the harvest.

Traditionally a producer might select their best lots from the peak ripeness period to highlight but this window was so short that a lot of coffee would be left out of the “optimal picking window."

The goal of this coffee is to create stability and consistency in the cup in the midst of a very variable growing season. We aim to create a singular cohesive, consistent representative blend of the entire harvest.

The result is a classic “coffee” profile, medium bodied with structured acidity. We were not looking to change the flavors of the coffee through fermentation but rather to expand the window of which coffees could be included as specialty. The yeast allowed us to include under and overripe coffees which traditionally might not make the cut.

Additionally, sales of this coffee directly subsidize coffee producer attendance to FTCs where I teach how to use microbiology to deal with the challenges of the changing climate, and maintain consistent cup profiles. Making learning more accessible to the people most directly impacted by climate change.

This is the coffee I spoke about in Episode #65

Location: Rueda Specialty Coffee Farms in Antigua Guatemala
Variety: H1/Caturra
Altitude: 1500masl
Processing: Luxia Washed Process. 48hr Saccharomyces inoculated submerged fermentation. Patio dried with intermittent shade."

Meet Lucia Solis
"I studied Viticulture and Enology at UC Davis and trained as a winemaker in the Napa Valley. Today, I am a fermentation and coffee processing specialist and lapsed Q-grader with years of experience working with coffee producers throughout Latin America.

I challenge coffee producers to see processing as an opportunity to add value, instead of the traditional approach that stops at reducing risk.

I use microbes to create reproducible flavor profiles and provide stability to an extremely variable process."