The Fermentation Project Cupping Event 3.10.

Time: 17:00
Duration: 1,5-2h
Participants: max 20 persons
Price: 30€
Location: Pursimiehenkatu 29, 00150 Helsinki

Couldn’t get your hands on the Fermentation Project coffee set, or just looking to make things easier? Come taste the Project's coffees with us and watch James Hoffmann’s live together at the same time!

We are also testing pairings with different delicious snacks! Included in price.

In the cupping you'll discover how fermentation shapes the final cup. Using coffee from the same farm in Guatemala, the same variety and the same growing altitude, the only variable in 4 different coffees is the post-harvest fermentation process. It's a unique opportunity to taste how different fermentation methods influence flavour side by side. These are the coffees we will be cupping:

• Demucilaged (Non-Fermented)
  The coffee cherries are depulped and the mucilage is removed, but the coffee is not fermented in water. This is the non-fermented reference sample.
• Wild Fermentation (48 hrs)
  The coffee cherries are depulped and fermented in an open tank for 48 hours. This represents the traditional washed coffee fermentation method.
• Lactobacillus
  The coffee cherries are depulped and fermented in water using the same process as the traditional method, with the addition of Lactobacillus (lactic acid bacteria).
• Saccharomyces Yeast
  The coffee cherries are depulped and fermented in water using the same process as the other samples, but inoculated with a selected Saccharomyces wine yeast strain.