#22: Terroir—Part II: Yeast, Bacteria & Transparent Coffee Processing

Welcome to the next installment of terroir in coffee.This one little word contains a whole world of history and has an important role in the economic viability of certain agricultural products.After the last episode I heard from some of you who wished I had talked about soil minerals and plant nutrition from soil. Others also asked about the wine making regions like Bordeaux where Terroir is regulated by french law. I cover both of these concerns in todays episode before we get to discuss wha...