Coffee fermentation β anaerobic or anoxic?
The maturation of language used by the specialty coffee industry is long overdue and we have to get better at communicating value.
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@Hermesparcels remarkable piece of work to make yourselves so uncontactable but I really need to speak to someone in customer service about the packages youβve failed to deliver.
New limited edition: Assembly Fruit Fermentation Series.These coffees are exposed to wine yeast and then orange rind, strawberry, and passion fruit respectively.β£
β£
The results are remarkable https://t.co/NKH7AjtYO7