They're not so different from the sort of blurb you might find on the back of a wine bottle in many ways. And that’s intentional. Specialty coffee has taken a lot from the world of wine.
But could the increasing overlaps be a problem for coffee farmers — or even dangerous?
In this episode, Scott and Jools join forces with coffee processing specialist and former winemaker Lucia Solis from the Making Coffee podcast to dive deeper into where our coffee comes from and what (if anything) wine's got to do with it.
Lucia talks to coffee producer Karla Boza from the Finca San Antonio Amatepec coffee farm in El Salvador and vintner Todd Kohn from the Wayfarer Vineyard in California to shed some light on the techniques behind picking, transporting and processing their precious produce.
Take a sip on this (soon-to-be-a-good) vintage episode to pique your curiosity about how coffee and wine are made, and why it matters.
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Learn more about coffee and wine growing with Lucia Solis on her Making Coffee podcast: https://bit.ly/3z7dJ0j
Follow Karla Boza’s farm (https://bit.ly/3M0msUO) and Todd’s winery (https://bit.ly/3PPBRKI) on Instagram
Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPc
Visiting Edinburgh? Follow Fortitude on Instagram (https://bit.ly/3Gtm7J0).
Learn more about the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5
Enjoy the Doña Aracelly Roble’s coffee from Girls Who Grind: https://bit.ly/3z6JmXO
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Scott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91
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