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Fermentation Project with James Hoffmann / Tasting Kit

Fermentation Project with James Hoffmann / Tasting Kit

Regular price $58.00
Unit price per

Join us for James Hoffmann's Fermentation Project.

This guided tasting experience offers a rare opportunity to explore fermentation in isolation. Four coffees from a single harvest at one farm in Guatemala have each been processed using a different fermentation method. With every other variable held constant, each cup reveals how fermentation alone can transform flavour, aroma, body, and acidity.

To expand the experience, we've paired the collection with two coffees from Diego Bermúdez's El Paraíso in Colombia. Renowned for pushing the boundaries of coffee processing, these coffees showcase how innovative fermentation techniques can unlock entirely new expressions of flavour, offering a glimpse into what's possible when tradition meets experimentation.

6 fermentation methods—60g each

  • Mechanically Demucilaged
  • Wild Fermentation
  • Lactobacillus Fermentation
  • Saccharomyces Yeast Fermentation
  • Thermal Shock Red Plum
  • Lychee Peach Sugar Cane Decaf

Shipping Mid-Late August!

 

Your entire order will ship together once your Fermentation Project tasting kit is ready.
*Please note that Tasting Kits are excluded from regular discounts & promotions where applicable.

Rueda Farms

Varietal: Caturra, H1, Bourbon

Farm: Finca San Miguel Urias

Producer: Hector & Lilian Leal
Location: Antigua Valley

Altitude: 1460–1540 masl

Finca El Paraiso

Varietal: Castillo

Farm: Finca El Paraiso

Producer: Diego Bermúdez
Location: Cauca, Colombia

Altitude: 1930-1960 masl

Mechanically Demucilaged: A clean reference point that lets the coffee's variety, terroir, and cultivation speak for themselves.

Wild Fermentation: A traditional 48-hour submerged fermentation using naturally occurring local microorganisms, revealing the flavours generations of producers have relied on.

Lactobacillus Fermentation: A carefully inoculated fermentation that encourages the production of organic acids, bringing heightened brightness, clarity, and complexity.

Saccharomyces Yeast Fermentation:
An inoculated fermentation designed to develop flavour precursors, producing a fuller body and layered sweetness.

Thermal Shock Red Plum: A striking Colombian coffee from El Paraíso, fermented with fruit pulp before undergoing thermal shock processing to preserve vivid aromatics and remarkable clarity.

Lychee Peach Sugar Cane Decaf: Proof that decaf can be extraordinary. Anaerobic fermentation, temperature-controlled processing, and Sugar Cane decaffeination combine to deliver vibrant fruit character with exceptional sweetness and balance.

Rueda Farms

Varietal: Caturra, H1, Bourbon

Farm: Finca San Miguel Urias

Producer: Hector & Lilian Leal
Location: Antigua Valley

Altitude: 1460–1540 masl

Finca El Paraiso

Varietal: Castillo

Farm: Finca El Paraiso

Producer: Diego Bermúdez
Location: Cauca, Colombia

Altitude: 1930-1960 masl

Mechanically Demucilaged: A clean reference point that lets the coffee's variety, terroir, and cultivation speak for themselves.

Wild Fermentation: A traditional 48-hour submerged fermentation using naturally occurring local microorganisms, revealing the flavours generations of producers have relied on.

Lactobacillus Fermentation: A carefully inoculated fermentation that encourages the production of organic acids, bringing heightened brightness, clarity, and complexity.

Saccharomyces Yeast Fermentation:
An inoculated fermentation designed to develop flavour precursors, producing a fuller body and layered sweetness.

Thermal Shock Red Plum: A striking Colombian coffee from El Paraíso, fermented with fruit pulp before undergoing thermal shock processing to preserve vivid aromatics and remarkable clarity.

Lychee Peach Sugar Cane Decaf: Proof that decaf can be extraordinary. Anaerobic fermentation, temperature-controlled processing, and Sugar Cane decaffeination combine to deliver vibrant fruit character with exceptional sweetness and balance.