Fermentation Project Kit
Product details
| Management number | 253642909 | Release Date | 2026/10/24 | List Price | CA$10.00 | Model Number | 253642909 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
Light Roast | Finca San Miguel Urias | Region: Antigua, Guatemala | Processing: A four-part fermentation study
Roasting & Shipping
- This set is roasted in two batches: Sep 9 and Sep 16, and ships Sep 9-16, and Sep 16-22nd respectively.
- Free shipping is via Amazon Shipping and takes 1–7 business days. For a more precise delivery date, we recommend upgrading to UPS.
- Brooklyn roastery pickup is available Sep 16 onward.
- Adding another coffee? Your entire order ships with the first batch, Sep 9–16.
- No roast date listed: it’ll be roasted within 4 days of shipping.
- Roast date listed: it’ll be intentionally rested for up to 14 days before shipping. These very light roasts benefit from extra rest.
Join a live tasting with James Hoffmann and other coffee enthusiasts
On October 3, James Hoffmann will host a live global tasting of the four coffees on YouTube. Brew along with him and coffee drinkers around the world as you taste the coffees side by side and explore how fermentation changes them. More info here.
About the Coffees
Same starting material, four different versions — built to show what fermentation actually does to a single lot. When people taste "fermented" coffees, they rarely get the un-fermented version alongside for comparison. This set gives you that control.
The four processing methods are:
1. Control — Mechanically Demucilaged (no fermentation) The baseline. Mucilage removed by machine, no microbes involved. This is the coffee's genetics and growing practices, unaltered.
2. Wild Fermentation A 48-hour submerged ferment with local, wild microbes — the traditional method most coffees go through, where whatever's already present breaks down the mucilage.
3. Lactobacillus (inoculated) A 48-hour submerged ferment with Lactobacillus. The bacteria enhance organic acid production, pushing brightness and complexity.
4. Saccharomyces Yeast (inoculated) A 48-hour submerged ferment with Saccharomyces yeast. The yeast enhances flavor precursors, shaping body and complexity.
This is an educational set — a conversation about the power and limits of controlled fermentation, not another extreme co-ferment.
About Lucia Solis & James Hoffmann:
Lucia Solis is a coffee fermentation consultant who came to coffee from wine — trained in viticulture and enology at UC Davis, with nine years in Napa winemaking before turning to coffee in 2014. She's since worked with producers in fifteen-plus countries, runs Luxia Coffee Solutions out of Guatemala, and hosts the Making Coffee podcast. This set was created with James Hoffmann — World Barista Champion and author — as part of The Fermentation Project: a single lot split into micro-lots using rigorous, tradition-rooted methods to reveal what fermentation genuinely changes.
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