The Fermentation Project with James Hoffmann - Set missing one bag

Note! This set is missing one bag from the original set due to logistical reasons.

Light / medium roast

We will roast the coffee to be perfect for cupping and filter coffee. Roast level will probably be anywhere in the range of light to medium.

Order the tasting set and join The Fermentation Project's online cupping led by James Hoffmann! 

Fermentation Expert in the project is Lucia Solis.

Through this interactive online session, 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 is the post-harvest fermentation process. It's a unique opportunity to taste how different fermentation methods influence flavour side by side. The set includes:

• • 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.
  • Missing in this set: 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.

The coffees will be roasted in one batch during week 36 and shipped after that. Orders after that will be shipped as soon as possible, but we cannot guarantee that they will arrive before the coffee tasting.