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Coffee, Chocolate, & Beer in Panama with Franz Zeimetz of Lost Origin Coffee Lab & Casa Bruja and Jaime Pérez of Bocao
Manage episode 432749456 series 2796815
David Nilsen에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 David Nilsen 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
In this episode we talk with Franz Zeimetz of Lost Origin Coffee Lab and Casa Bruja brewery and Jaime Pérez of Bocao chocolate, all from Panama. We discuss the state of craft chocolate, craft beer, and coffee in Panama, and a series of experiments and collaborations they've pursued between these three worlds. Franz has used raw cacao fruit from Jaime in a mixed-fermentation Saison, and is experimenting with various cacao and coffee fermentations.
You can find out more about Bocao here, Lost Origin Coffee Lab here, and Casa Bruja here.
Also mentioned in the episode are Dark Matter Coffee, Omega Yeast, and White Labs.
If you want to learn more about cacao fermentation, listen to this episode with cacao agronomist Sarah Bharath.
Check out David's new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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