#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days

Some of the questions in this episode: What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed? Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made? As a roaster, what should we put on our bags to better point towards the farm? What's the consensus on adding flavor descriptors to bags? Do or don't? How can I store coffee cherry for 2–3 days without creating high damage? Resources: Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Cover Art by: Nick Hafner Into song: Elijah Bisbee Support the show