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lluciasolis

Lucia Solis

Biography

✨Coffee Mill Consultant Design your fermentation Get predictable & reproducible results Scale your experiments Learn what's happening in the tank

Followers 9.11K
Engagement Rate 5.300%
Engagements / post 474
New followers / day -
Global Rank 1.67M
Worldwide
Country Rank 24K
CO
Category Rank
Audience
Topics
Gender
Age
Countries
Languages (beta)
Audience Brand Affinity

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Engagement

Engagement Rate

Avg Likes 457
Avg Comments 17
ER Rate 5.30%

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Likes and Comments

Comments per 100 Likes

• Relationship between likes and comments in recent posts

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Growth

Follower and Post Growth Trends

9.11K

Engagement Rate Growth Trends

5.300%

Notable Engagers

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Mentions
Stats
Engagement rate 5.300%
Posts per week
Mentioned accounts
J
jaimehenaophoto
Mentioned hashtags
#
makingcoffeewithluciasolis
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coffeepodcast
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coffeefermentationdesigner
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womenincoffee
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microbesmatter
Recent Posts
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What's in your tank? In the latest episode of the podcast we get to visit India through the eyes of Pranoy, a 5th generation coffee grower. We talk about fermenting Robusta vs Arabica. The pros a…
2021-05-07
Est. reach 2.73K - 4.56K
299 2
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🚛 Special delivery 🎧Podcast "Episode #33 Listener Q&A: Learning from Thailand, Avoiding Mold Growth in Honey and Dry/Natural Processing in Humid Locations" looks at what we can learn from new coffee…
2021-03-26
Est. reach 2.73K - 4.56K
277 3
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🎉 GIVEAWAY 🎉 A generous anonymous donor has purchased 3 sets of my educational videos and has donated them for a giveaway. 📽️ I have 3 videos for sale on my website for $70 as a bundle: -Processing…
2021-02-26
Est. reach 2.73K - 4.56K
256 156
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🥊Color vs Brix in the fight for ripeness. Join me for Part 3 in discerning why Brix is so unreliable for measuring ripeness and how it can sometimes lower coffee quality. 🎧Listen to EP#32: Where Is…
2021-02-17
Est. reach 2.73K - 4.56K
579 11
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The Fundamental Problem with Carbonic Maceration: Small differences become magnified. Coffee that is already hard to homogenize is made dramatically more different by this style of processing. This i…
2021-02-03
Est. reach 2.73K - 4.56K
672 25 4.61K
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👀Do you have one of these? Sugar is the foundation of fermentation but what are you measuring when you measure Brix with a refractometer? In my experience this little gadget is more often the cause …
2021-01-23
Est. reach 2.73K - 4.56K
665 21
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🎨 Do yeast “paint” flavor over coffee? Are yeast additives artificial sources of coffee flavor? Before you make a judgement about what is external flavor, I encourage you to listen to the following…
2020-12-08
Est. reach 2.73K - 4.56K
320 5
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We're back baby! Season 2 starts TODAY! Episode 25: A California Coffee Farm & Native vs Local Yeast This week I want to talk to you about where native coffee yeast come from. If you are concerned…
2020-10-06
Est. reach 2.73K - 4.56K
503 10
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Its not a secret that I've been unfriendly to this topic, but I haven't told you guys why before. Here are 4 reasons why I am not a fan. Thanks for all your questions about this. I'm sure there will …
2020-09-29
Est. reach 2.73K - 4.56K
476 54 6.01K
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My Coffee break is almost over. September has been all about rest and inspiration for the podcast. I've been brainstorming and reading and I'm excited to be back in your ears on October 6th with a n…
2020-09-21
Est. reach 2.73K - 4.56K
370 12
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This is a three minute excerpt from a 40 minute presentation about coffee processing. Calling a fermentation "Anaerobic" is not helpful or useful distinction because it doesn't accurately describe wh…
2020-09-17
Est. reach 2.73K - 4.56K
437 14 4.78K
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I am not an expert. I don't use this title and I try to correct it when I see it. I am specialist. I specialize in coffee mills and fermentation techniques. I work one on one with coffee producers i…
2020-09-07
Est. reach 2.73K - 4.56K
643 5

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Location
Colombia
Estimated Rate
$? / post

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