This video shows two versions of Citric Processed Washed coffee: one using the juice from a limón mandarina (Colombian citrus fruit), and the other uses citric acid dissolved in water. It's Part 2 of a Coffee Processing series showing what I learned at the Fermentation Training Camp held by Lucia Solis in January of 2023.
If you haven't watched the first video about Yeast Inoculation, watch it here - [ Ссылка ] It goes into more depth with the pulping, sorting, measurements, etc and sets a good foundation for this video.
The next video in this series will be about a LACTIC PROCESS - and it doesn't involve milk or yogurt;)
1:02 Floating and Sorting Cherries
2:07 Pulping the Coffee
2:27 Citric Process Explanation
4:40 Cofermentation
5:38 Limón Mandarina and Citric Acid Demos
6:29 Brix
7:26 Washing and Drying Coffee
Note: This video is descriptive of what we did, not prescriptive or intended as a guide. There was way more information than I can accurately cover in a short YouTube video, so if you want to learn these processes and implement them, I recommend attending Lucia Solis’ Fermentation Training Camp yourself. AND listening to her podcast.
"Making Coffee with Lucia Solis" podcast: [ Ссылка ]
Lucia's website (and info on Fermentation Training Camps): [ Ссылка ]
Lucia on Instagram: [ Ссылка ]
"Making Coffee with Lucia Solis" on Patreon: [ Ссылка ]
