What gives coffee and chocolate those special notes of fruit or nutty aromas? It all comes down to how the plants are processed, and especially to the role of microbial fermentation! I speak with Dr. Eric Peterson, an Assistant Professor at the Institut National de la Recherche Scientifique in Quebec, Canada. Dr. Peterson is an interdisciplinary researcher who is worried about food. A perfect storm is on the horizon, where climate change, political instability, and globalization all threaten access to food for everyone. Dr. Peterson shares his fascinating insights on the world of coffee and cocoa production, from the farm to fermentation and drying processes, to global distribution. Follow his work on Twitter at @trashprof or his university website: https://inrs.ca/en/research/professors/eric-peterson/   #yeast #coffee #cocoa #fermentation #flavor #aroma #taste #tropics #bacteria #blackivorycoffee #Kopiluwak