WRITER
Ryo Mikami
After graduating from university, due to certain circumstances, he worked at Starbucks and encountered the potential of coffee. After many twists and turns, he joined a trading company specializing in specialty coffee. He opened his eyes to the Fanatic path and has been involved in a wide range of work from commodities to specialty products, including market price analysis, production site visits, product fair reviews, competition coaching, extraction, roasting, and equipment proposals. CROWD ROASTER advisor.
What is the Costa Rican Anaerobic Honey Process? [Coffee Fanatic Hitomi 's Deep Coffee World No. 17]
What is the difference between yellow, gold, and black? Costa Rican Honey Process [Coffee Fanatic Hitomi 's Deep Coffee World No. 16]
What is Costa Rican Honey Process? [Coffee Fanatic Hitomi 's Deep Coffee World No. 15]
Basics of Pulped Natural [Coffee Fanatic Hitomi 's Deep Coffee World No. 14]
Natural process with microbial addition [Coffee Fanatic Hitomi 's Deep Coffee World No. 13]
Fermentation-based natural process part 2 [Coffee Fanatic Hitomi 's Deep Coffee World No. 12]
Fermentation-based natural process part 1 [Coffee Fanatic Hitomi 's Deep Coffee World No. 11]
Specialty Natural Process [Coffee Fanatic Hitomi 's Deep Coffee World No. 10]
Natural super basics [Coffee Fanatic Hitomi 's Deep Coffee World No. 9]
What is mechanical wash? [Coffee Fanatic Hitomi 's Deep Coffee World No. 8]
Free washed fermentation process part 2 [Coffee Fanatic Hitomi 's Deep Coffee World No. 7]