WRITER
Ryo Mikami
After graduating from Manabu , he worked at Starbucks for some reason, which led him to discover the potential of coffee. After many twists and turns, he joined a specialty coffee trading company. He was enlightened to the way of the fanatic, and is now involved in a wide range of work from commodities to specialties, including market analysis, visiting coffee producing areas, judging competitions, coaching competitions, extraction, roasting, and equipment proposals. He is also an advisor for CROWD ROASTER .
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]