How to Live with Microbes in the Specialty Coffee World: A Case Study of Small - Scale Coffee Farmers and Processors in Chumphon Province
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Abstract
This multispecies ethnographic article examines how green coffee beans are produced by humans and microbes. In robusta coffee farms and processing sites in Chumphon Province, a growing specialty coffee market significantly influences smallholder coffee production and processors in Chumphon to heed bean quality, especially to ensure flavor precursors, exclude pathogenic microbes, and meet market standards. Multisensory approaches, rather than ocularcentrism, reveal intricately entangled relationships of producers, processors and microbes to produce and control the quality of fermenting, drying and storing in pluvial southern Thailand. Uncertain weather conditions directly affect coffee quality, safety, and flavor on production lines.
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Interviewees
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Processor A. (2023, February 13). Coffee processing and wine yeast fermentation, Na Cha-ang Subdistrict, Muang District, Chumphon Province.
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