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One kit per person
Coffees will be roasted shipped mid-September.
Any additional coffees purchased with the kit will together.
We’re excited to take part in The Fermentation Project, an exploration of how different controlled fermentation methods can influence the flavor of coffee.
Organized by James Hoffmann and Lucia Solis, the project uses the same lot of coffee to create four distinct processing methods. By keeping the starting material consistent, the project allows us to focus on the differences created by each fermentation process and better understand how fermentation shapes the final cup.
The coffees will be roasted mid September, allowing at least two weeks of rest before the global tasting event led by James Hoffmann on October 3rd.
100g of each process:
Mechanically Demucilaged
Wild Fermentation
Lactobacillus Inoculated
Yeast Inoculated
Using the same starting material, four versions of the coffee were produced to demonstrate the impact of fermentation and processing.
Mechanically Demucilaged - Control
This coffee undergoes no fermentation and serves as the control. Its profile reflects the characteristics of the coffee itself, including its growing conditions and genetic variety.
Wild Fermentation
A 48-hour submerged fermentation using the naturally occurring, local microbial population. This represents the traditional fermentation process that many coffees experience as microbes naturally break down the coffee's mucilage.
Lactobacillus Inoculated
A 48-hour submerged fermentation using Lactobacillus bacteria. This process demonstrates how controlled bacterial fermentation can enhance the production of organic acids and influence the brightness and complexity of the coffee.
Yeast Inoculated
A 48-hour submerged fermentation using Saccharomyces yeast. This process demonstrates how yeast fermentation can enhance the development of flavor precursors and influence the body and complexity of the coffee.
One kit per person
Coffees will be roasted shipped mid-September.
Any additional coffees purchased with the kit will together.
We’re excited to take part in The Fermentation Project, an exploration of how different controlled fermentation methods can influence the flavor of coffee.
Organized by James Hoffmann and Lucia Solis, the project uses the same lot of coffee to create four distinct processing methods. By keeping the starting material consistent, the project allows us to focus on the differences created by each fermentation process and better understand how fermentation shapes the final cup.
The coffees will be roasted mid September, allowing at least two weeks of rest before the global tasting event led by James Hoffmann on October 3rd.
100g of each process:
Mechanically Demucilaged
Wild Fermentation
Lactobacillus Inoculated
Yeast Inoculated
Using the same starting material, four versions of the coffee were produced to demonstrate the impact of fermentation and processing.
Mechanically Demucilaged - Control
This coffee undergoes no fermentation and serves as the control. Its profile reflects the characteristics of the coffee itself, including its growing conditions and genetic variety.
Wild Fermentation
A 48-hour submerged fermentation using the naturally occurring, local microbial population. This represents the traditional fermentation process that many coffees experience as microbes naturally break down the coffee's mucilage.
Lactobacillus Inoculated
A 48-hour submerged fermentation using Lactobacillus bacteria. This process demonstrates how controlled bacterial fermentation can enhance the production of organic acids and influence the brightness and complexity of the coffee.
Yeast Inoculated
A 48-hour submerged fermentation using Saccharomyces yeast. This process demonstrates how yeast fermentation can enhance the development of flavor precursors and influence the body and complexity of the coffee.