[Pre-Order] The Fermentation Project Tasting Kit

This is a pre-order for the fermentation project tasting kit. Kits will be roasted and shipped mid-September for a live virtual tasting on October 3rd at 9:00am CST.

The Fermentation Project is a global coffee experiment developed by fermentation specialist Lucia Solis in collaboration with world barista champion James Hoffmann. Its premise is this: take the same coffee and process it four different ways. This allows us to taste the impact fermentation has on a coffee while keeping the base coffee the same.

The Four Processes are:

• Washed (Mechanically Demuscilaged)
• Wild Fermentation
• Lactobacillus Innoculated Fermentation
• Saccharomyces Yeast Fermentation

What comes with?

• Four 150g sample bags of each coffee.
• An exclusive invite to join the online live global tasting with James Hoffman himself.

Coffee Details:

Origin: Antigua Valley, Guatemala
Farm: Finca San Miguel Urias
Producer: Hector and Lilian Leal
Elevation: 1460–1540 masl
Variety: ~85% Caturra, ~15% H1, <1% Bourbon

From Lucia Solis: Using the same starting material, we created 4 different versions of the coffee to illustrate the effect of fermentation and processing on the same coffee.

When people taste “fermented” coffees, they rarely get to taste the un-fermented version for comparison.

In this project we processed a Mechanically Demucilaged coffee (no fermentation) to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.

The second coffee is a WILD fermentation (48 hour submerged fermentation with local, wild microbes). This is the traditional method most coffees experience where the mucilage is removed by the local microbe population.

The third coffee is an inoculated fermentation (48 hour submerged fermentation with Lactobacillus). Generally, the bacteria shows how through fermentation you can enhance the production of organic acids and impact the brightness and complexity of the coffee.

The fourth coffee is an inoculated fermentation (48 hour submerged fermentation with saccharomyces yeast). Generally, the yeast shows how through fermentation you can enhance the production of flavor precursors and impact the body and complexity of the coffee.

You’ll need the following to take part in the tasting:

• Your set of 4 coffees from the project.

• A coffee grinder, ideally a burr grinder

• 4 cups or small bowls. Ideally the same size. These can be between 150ml (5oz) and 250ml (8oz). You can use bigger if you want.

• A digital scale, accurate to at least 1g.

• A spoon per person. Ideally a coffee tasting spoon, but a soup spoon or dessert spoon is also totally fine.

• A kettle

• Suitable brew water (More detail further down)

• Internet access and a device for streaming video

• A way of taking notes.

Pre-orders are of a limited quantity and when they are gone they're gone. No refunds or returns accepted for this product.