James Hoffmann's Fermentation Project

£25.00

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One coffee.
Four fermentation methods.

We are thrilled to take part in The Fermentation Project, a global tasting event organised by James Hoffmann and Lucia Solis to explore the effects of four different controlled fermentation methods.

Each process was performed on the same lot of coffee, to truly highlight the nuances of processing methods and remove all other variables.

Tune in to the global tasting event led by James Hoffmann on October 3rd at 3pm UK time. Coffees will be roasted on September 11th to allow for at least 2 weeks of resting prior to the tasting.

IMPORTANT NOTE

One kit per person
Coffees will be roasted on September 11th
Coffees will ship out by September 17th
Other coffees purchased along with this kit will ship on 17/9

Bag Size: 400G / 4 x 100G

400G / 4 x 100G 1KG / 4 x 250G

PRODUCER

Lucia Solis with James Hoffmann

REGION

Ciudad Vieja, Antigua Valley, Guatemala

HARVEST

January - March

ALTITUDE

1500 MASL

VARIETY

Caturra, Bourbon, H1

PROCESS

Various: One coffee, four fermentations

How much difference can fermentation make to the flavour of a coffee?

To find out, a single coffee from Antigua, Guatemala, was divided into four lots.

Each began with the same raw material but underwent a different post-harvest process.

Keeping the origin, varieties and growing conditions consistent makes it possible to taste fermentation as the main changing variable.

One coffee. Four fermentation methods.

Your tasting pack contains four versions of the coffee:

Mechanically demucilaged — the mucilage is removed without a fermentation stage, creating a useful baseline.

Wild fermentation — a 48-hour fermentation using the microorganisms naturally present on the coffee and around the farm.

Yeast inoculation — a controlled 48-hour fermentation using selected Saccharomyces yeast.

Lactobacillus inoculation — a controlled 48-hour fermentation using lactic acid bacteria.

Fermentation Training Camp January 2024

The influence of fermentation on a coffee’s flavour profile is a topic that has fascinated us for a long time; our interest soon lead us to the work of Lucia Solis and we’ve been following Lucia via her excellent podcast ever since.

In 2024 we spent a week on one of Lucia's Fermentation Training Camps in Guatemala. The camp was attended by farmers and roasters from around the world and it took place at the exact same farm where the coffee and processing for James Hoffmann's project took place.

We're very excited to roast and taste these coffees with everyone!