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Lucia Solis Podcasts

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4 of The Best Podcast Episodes for Lucia Solis. A collection of podcasts episodes with or about Lucia Solis, often where they are interviewed.

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4 of The Best Podcast Episodes for Lucia Solis. A collection of podcasts episodes with or about Lucia Solis, often where they are interviewed.

Updated daily with the latest episodes

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251 : Fermentation and the Future of Farming w/ Lucia Solis

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How coffee is processed after the harvest is integral to whether or not it reaches its full flavor potential. Farmers depend on their crop's quality and consistency but all too often what happens during processing produces inconsistency and a less than full realization of that coffee's potential. Enter today's amazing guest, Lucia Solis!

Lucia, specializes in "microbial demucilagination", or the use of microbes to process coffee following pulping. Born in Guatemala and raised in San Francisco, Lucia studied Viticulture and Enology at UC Davis prior to working in the wine industry in Napa Valley. In 2014 she started at Scott Laboratories and traveled to Central America applying commercial yeast strains at coffee mills to modulate flavors coming from the tank.  Today she is an independent consultant working directly with coffee producers in origin countries to improve processing practices to increase quality.

In her work she is able to help farmers control the variables in processing their coffee in order for them to efficiently produce consistent high quality coffee that opens up more opportunity for them to scale and thrive. 

In today's conversation we will be learning about her work and its implications for the future of farming. Additionally we will be discussing our role as retailers, roasters, and consumers in how we have communicated with and influenced the farming community in ways that have been potentially damaging and some helpful mindsets to adopt going forward that create a better chance of success for all parties. 

We will cover:

  • The role of microbes and fermentation coffee production
  • Why fermentation has been undervalued
  • Bridging the gap between consumer and farmer 
  • Creating efficiency and scale 
  • Do microdots really help producers?
  • Romance vs exploitation
  • Where do processing traditions come from
  • How we shape production
  • How consistency is key to quality

Links:

www.luxia.coffee

Instagram

Related Episodes:

072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way

060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research

020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience

140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee

153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee

138 : Joseph A. Rivera on Organic Acids and the Importance of Coffee Science

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Nov 24 2020 · 1hr 3mins
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Welcome to Making Coffee with Lucia Solis

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A behind the scenes look at one of the world's favorite beverages. Lucia is a former winemaker turned coffee processing consultant. This podcast will talk about the steps in getting a coffee cherry ready for roasting, share current coffee research in microbiology and have interviews with coffee producers in different parts of the world.

Photo by @a.w.klass
Design by @hafner.nick
Music by @elijahbisbeemusic

Sep 25 2019 ·

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EP-232 Lucia Solis of Luxia Coffee Solutions

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Coffee starts its life as the seed of a cherry. You wouldn’t think that when you look at a bag of beans, but there’s a whole process that coffee goes through before it gets to you. It’s picked, it’s washed, it’s milled, it’s shipped, it travels across the globe—and that’s all before it’s roasted, packaged, and brewed by your favorite barista. Somewhere in the middle of all that, coffee hangs out with a bunch of yeast.

Lucia Solis is a coffee fermentation expert—probably not a job you dreamed about in school or even knew existed, but her job can make a coffee go from just OK to excellent. She started her career studying viticulture at the University of California, Davis, and was a winemaker before jumping into the world of coffee. She was able to use her training to explore a big gap in the coffee industry.  

Solis is interested in “processing,” which refers to how the layers around a coffee seed are removed, and how the sugars and starches surrounding the bean interact with yeasts and other bacteria. She visits coffee farms around the world and helps producers control consistency and cup quality through understanding what’s happening on the micro level—and investigating how yeasts can transform the flavor of coffee.

It’s a scary topic, thinking about yeasts in your coffee, but there are a lot of similarities between the role of yeasts in both beer and coffee. Solis was one of my main sources in an article I wrote for our Uppers and Downers series on lactic acid fermentation, a series that explores big topics relevant to both the beer and coffee industries, and her insights helped elucidate just how important microbiology is to the future of coffee.

Solis is continuing to expand her scope, and recently gave a talk called “Worms and Germs,” which discussed how soil health can improve fermentation. We sat down to chat after one of these talks, and in our conversation, we dive deep into chemistry, the fundamentals of coffee farming, and how we’re constantly interacting with the microscopic world around us.

This is Lucia Solis, coffee fermentation expert. Listen in. 

Aug 24 2019 · 54mins
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The MAP IT FORWARD Podcast: Episode 4 with Lucia Solis

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Lucia Solis is a Microbiologist specializing in "microbial demucilagination
working as an independent consultant working directly with coffee producers
in origin countries to improve processing practices to increase quality.
Apr 27 2018 · 1hr 20mins