Join us for another coffee podcast episode where I discuss funky coffees together with Jamie Jongkind  who works with sales and coffee purchasing at Nordic Approach. It is no surprise that I am personally not a huge fan of coffees that has pronounced flavours of fermentation, but our guest Jamie explains why he loves funky coffees and what fermentation can contribute with in terms of flavours. 

This is a long episode where we discuss natural processed coffees vs washed coffees, try to explain what anaerobic and carbonic macerated  coffees means and we dig in to what kind of flavours you can expect or what to watch out for in these strange and trendy coffees. 

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