{"product_id":"the-fermentation-project-cupping-event-3-10","title":"The Fermentation Project Cupping Event 3.10.","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTime: 17:00\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eDuration: 1,5-2h\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eParticipants\u003c\/span\u003e: max 20 persons\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePrice: 30€\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eLocation: Pursimiehenkatu 29, 00150 Helsinki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCouldn’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!\u003c\/p\u003e\n\u003cp\u003eWe are also \u003cstrong\u003etesting pairings with different delicious snacks! \u003c\/strong\u003eIncluded in price.\u003c\/p\u003e\n\u003cp\u003eIn 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:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDemucilaged (Non-Fermented)\u003c\/strong\u003e\u003cbr\u003eThe coffee cherries are depulped and the mucilage is removed, but the coffee is not fermented in water. This is the non-fermented reference sample.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild Fermentation (48 hrs)\u003c\/strong\u003e\u003cbr\u003eThe coffee cherries are depulped and fermented in an open tank for 48 hours. This represents the traditional washed coffee fermentation method.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLactobacillus\u003c\/strong\u003e\u003cbr\u003eThe coffee cherries are depulped and fermented in water using the same process as the traditional method, with the addition of Lactobacillus (lactic acid bacteria).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaccharomyces Yeast\u003c\/strong\u003e\u003cbr\u003eThe 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.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kaffa Roastery","offers":[{"title":"Default Title","offer_id":55034761183573,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/8375\/9510\/files\/hoffman_cupping.jpg?v=1789728838","url":"https:\/\/kaffaroastery.fi\/en\/products\/the-fermentation-project-cupping-event-3-10","provider":"Kaffa Roastery","version":"1.0","type":"link"}