THIS IS A PRE-ORDER PRODUCT WHICH HAS A SET ROAST DATE (16/09/26) AND A SET SHIPPING DATE (17/09/26) IN TIME FOR THE LIVE GLOBAL TASTING EVENT ON SATURDAY THE 3RD OF OCTOBER.
We’re incredibly proud to be part of a worldwide coffee tasting event created by James Hoffmann and fermentation specialist Lucia Solis. In partnership with Caravela coffee the lot created for the Fermentation Project is from the same harvest, of the same varieties, from the same farm, processed with the variable of fermentation being the only difference. These 4 specific uses of fermentation will enable a huge number of coffee enthusiasts around the globe to explore how fermentation affects our tasting experience and influences the flavours we encounter.
Each Fermentation Tasting Set will contain 4 x 100g samples, one of each of the processing variants listed below. If you’re curious to dig deeper before the tasting we highly recommend watching this video from James in which Lucia takes us through some processing basics and explains how these coffees have been processed. Even if you decide not to pick up a kit it’s a fascinating watch and well worth your time!
All the Fermentation Set coffees will be roasted on September the 16th, then shipped on the 17th to give time for the coffee to rest & our couriers to safely deliver the coffee to you. The Fermentation Project Worldwide Tasting livestream will take place at 3pm on Saturday the 3rd of October. Other items ordered alongside the kit will be shipped alongside it on the 24th of September; if you wish to receive other items earlier please place them in a separate order.
1. Mechanically Demucilaged – the mucilage surrounding the seed was removed mechanically, rather than through a fermentation so this coffee acts as the control.
2. Wild Fermentation – this coffee has undergone a 48 hour submerged fermentation with local, wild microbes. This is the traditional method used on most coffees.
3. Lactobacillus Inoculated Fermentation – This coffee has gone through a 48 hour submerged fermentation with Lactobacillus; this selected Lactobacillus culture steers the fermentation.
4. Yeast Inoculated Fermentation – The final coffee also went through a submerged 48 hour fermentation but this time with a selected saccharomyces yeast culture added.
FARM: Finca San Miguel Urias
PRODUCERS: Lillian & Hector Leal (operated under Rueda Farms)
VARIETIES: 85% Caturra, 15% H1, <1% Bourbon
ALTITUDE: 1450 - 1550m.a.s.l.
TASTING NOTES: That's the fun bit - pick up a Tasting Set and discover these on the day alongside thousands of other participants around the world!
All the processing protocols were overseen by Lucia Solis, working closely with the farm team throughout all stages of processing.
Grind: This coffee will only be available as Wholebean.
