Initially viewed as simply a functional stage of the washed coffee process, fermentation is now understood as a critical moment of flavour development: An opportunity to experiment and better understand the impact different approaches can have on the final cup profile of a coffee.
Brought to you by Lucia Solis and James Hoffmann this project explores one coffee processed in four distinct ways to produce four different coffees. Harvested and processed at San Miguel Urias in Guatemala, we’re excited to share that we’ll be roasting these coffees so you can have the opportunity to taste for yourself the impact of fermentation on what we experience in the cup.
Tasting Kits will contain the four samples from San Miguel Urias, processed using each of the following approaches: Mechanically Demucilaged, Wild Fermentation, Lactobacillus Inoculated and Yeast Inoculated.
This is a rare opportunity to explore different fermentation methods applied to the same coffee side-by-side. The project culminates with a global tasting event led by James and Lucia on October 3rd; you can follow along with the live stream or view afterwards.
We have a limited number of kits available for pre-order which are being sold on a first-come-first-served basis. We hope that everyone who is interested grabs a set, and that the coffees reach as many people as possible!
What will each fermentation method taste like?
You'll notice that there are none of our usual tasting notes - it’s up to you to find out for yourself! We’re expecting some noticeable differences in acidity, texture and complexity between the four methods.
These coffees will ship out mid-September and you’re free to taste them in your own time, but be sure to keep October 3rd in mind if you want to participate in the global tasting. We will be updating this page with our own cupping notes after the event!
What are the different processes involved in The Fermentation Project?
The coffees used for the project were mainly Caturra along with some H1 and Bourbon varieties. Lucia and Nick selected and harvested one lot of coffee, the lot was then divided into four.
The first of the four samples acted as a control sample; this is the mechanically demucilaged lot - a kind of 'machine washed' coffee that wasn't tank fermented. The other three samples used different types of microbes to break down the mucilage on the cherry prior to being washed and patio dried.
One Coffee: Four Fermentation Methods
Mechanically Demucilaged
Also called “machine washed,” this method minimizes fermentation by using special equipment to scrub the fruity mucilage layer off the coffee seed. It's then dried, without any extended time in contact with the coffee cherry in a fermentation tank. In terms of taste, this process should produce a washed-style coffee.
Wild Fermentation
The coffee cherries are submerged with local microbes for 48 hours. This is the traditional method most coffees go through where in effect the mucilage is removed by the local microbe population. The microbes that are in the ambient environment and on the coffee cherry itself will dominate the chemistry of the fermentation reaction.
Yeast Inoculated Fermentation
This coffee was submerged with yeast for 48 hours.
Lactobacillus Inoculated Fermentation
This coffee was submerged with Lactobacillus for 48 hours. The chemical reaction of the fermentation can be manipulated by adding Lactobacillus to the coffee… such as in the form of yogurt!
Finca San Miguel Urias; Antigua, Guatemala
The influence of fermentation on a coffee’s flavour profile is a topic that has fascinated us for a long time. Our interest soon lead us to the work of Lucia Solis and we’ve been following Lucia via her excellent podcast ever since.
In 2024 we spent a week on one of Lucia's Fermentation Training Camps. The camp took place at Finca San Miguel Urias, just outside the historical city of Antigua, Guatemala. Attended by farmers and roasters from around the world the training focused on simplifying and streamlining protocols from fermentation through to drying, with the aim of creating greater clarity and more operational control to allow producers to increase quality and understand how to make reproducible cup profiles in thier coffee.
Finca San Miguel Urias is where the coffee and processing for James Hoffmann's project took place so we're particularly excited about the project!!
