Coferment? Infused? Anaerobic? Processing and Effects on Flavor ft. Christopher Feran

In this video, I invite the renowned coffee buying expert Christopher Feran to the show to discuss and demystify post harvest processing. Viewers can expect to learn the basics of processing, what each one implies, and how these changes to the coffee can impact cup profiles. Thanks to Christopher for coming on! Interested in his subscription? Go here: https://aviary.coffee/products/complete-2026-season Check out his roastery at www.aviary.com and his blog at christopherferan.com! He also started up an awesome travel YouTube going over his journeys to origin. Check it here: https://youtube.com/@ChristopherFeran?si=8OYPnQ6kmmAKYO6- Also, shoutout to Christopher for providing us with lots of b-roll he took at origin for the video. LINKS __________________ Join my Patreon community at: https://www.patreon.com/lancehedrick Find me on IG at: https://www.instagram.com/lancehedrick Find me on Facebook at: https://www.facebook.com/lancehedrickcoffee My storefront: https://www.amazon.com/shop/lancehedrick My SECOND Channel: Lance Hedrick Unfiltered @LanceHedrickUnfiltered TIME CUES: 0:00- Introducing Christopher 2:05- Dry and Wet Processing 3:20- Pre-Depulping 5:10- Kenya Washed? 6:23- Traditional Washed? 8:16- Central/South American Washed? 10:45- Black, Yellow, Red Honey 11:58- Most Innovation Currently? 14:25- Quick Recap Thus Far 15:11- What are Floaters? 17:58- Achieving Cleanliness in Anaerobics 18:33- Carbonic Maceration 20:14- Yeast Manipulation 22:35- Cofermentation 23:47- Infusion 28:26- More to Learn 30:43- Ending with Aviary