The entire order ships in early/mid September. The live tasting takes place on 3 October.
THE FERMENTATION PROJECT "Tasting Kit" by James Hoffmann & Lucia Solis
What influence does fermentation have? 1 coffee, 4 fermentations – let's find out. Be part of the exclusive live tasting with James Hoffmann and Lucia Solis on 3 October and order your kit now (4×60g).
Add-on: As a decaf roastery, I had to bring decaf into this experiment. The Extended Kit gives you the chance to taste the same El Vergel decaf as washed and natural (+2×60g).
Strictly limited quantities.
Der Verkauf startet am 17. August um 18:00 Uhr
After The Decaf Project in 2024, we're excited to join James Hoffmann's next global experiment and live tasting event – this time together with fermentation specialist Lucia Solis, in collaboration with Caravela Coffee and roasters from all over the world, like us.
The aim of the experiment is to better understand the power and limitations of controlled fermentation. One coffee from Finca San Miguel Urias in Antigua, Guatemala was divided and processed using four different protocols:
- MECHANICALLY DEMUCILAGED – No fermentation
Serves as the reference point in this project. The cup profile derives entirely from growing practices and the genetic characteristics of the varietal, without any influence from microbial activity. - WILD FERMENTATION – 48-hour submerged, local wild microbes
The processing method traditionally used and experienced by most coffees: the mucilage is broken down by the naturally occurring microbe population of the farm. - LACTOBACILLUS INOCULATED – 48-hour submerged, Lactobacillus added
Shows how fermentation with lactic acid bacteria can enhance the production of organic acids, influencing brightness and complexity in the cup. - YEAST INOCULATED – 48-hour submerged, Saccharomyces yeast added
Shows how fermentation with yeast, traditionally used in winemaking, can enhance the production of flavour precursors, influencing body and complexity in the cup.
Why should you join?
- A comparable basis: All four versions come from the same single-origin coffee – making the influence of fermentation directly comparable.
- Expert-led tasting: James Hoffmann and other experts guide you through and explain how the methods affect flavour, acidity, body and aroma.
- Global community: Taste together with coffee lovers from all over the world. We'll also be hosting a tasting event in Vienna. More info on that to follow.
How to take part:
- Order your tasting kit: Secure your 4 × 60 g of whole beans, roasted fresh and in good time before the event. Quantities are limited – best to order right away.
- Live tasting on 3 October 2026, 6 pm CEST (5 pm UK time): Be there when James Hoffmann hosts the global digital coffee event. More info at www.thefermentationproject.com
Producer: Finca San Miguel Urias, Hector & Lilian Leal, operated under Rueda Farms
Origin: Antigua, Guatemala
Variety: ~85% Caturra, ~15% H1 and some Bourbon
Altitude: 1,460–1,540 MASL
Processes: washed with 4 fermentation protocols
Importer-Exporter: Caravela Coffee
As a decaf roastery, I naturally wanted to bring decaf into this experiment too. Earlier this year I spent a week at El Vergel in Colombia and got to process my own coffee there – every step from picking to roasting. A great experience, and I learned a lot along the way.
El Vergel processes their decaf in two versions: washed and natural. The perfect addition to the experiment – same farm, same bean, same decaffeination, two processing protocols.
All coffees in The Fermentation Project are washed: the cherry skin and the mucilage are removed before drying. Natural means the beans dry inside the cherry and the skin is only removed afterwards.
WASHED
The whole coffee cherries first ferment in the fruit for 36 hours. They are then depulped (the skin is removed) and fermented for another 24 hours in open tanks to promote oxidation – with Pichia yeast to develop specific flavour profiles. Afterwards they dry on the patio for 4–5 days, are dried to their final moisture level in silos and stabilised for 10 days.
NATURAL
The whole coffee cherries ferment for 96 hours in hermetic blue tanks with Lactobacillus plantarum to control fermentation and enhance sensory complexity. The beans then dry inside the coffee cherry on the patio, followed by the silo. Only after drying is the skin removed.
Both coffees were then decaffeinated using the sugar cane process at Descafecol in Colombia, where ethyl acetate (EA) derived from sugar cane serves as a natural solvent and gently removes the caffeine.
Origin: Tolima, Colombia
Producer: El Vergel, Elías & Shady Bayter
Variety: Yellow & Red Caturra
Altitude: 1,450 MASL
Processing: Washed & Natural
Decaf process: Sugar cane (EA)
Importer-Exporter: Forest Coffee
17 August – Pre-order starts
Beginning of September – Roasting & packaging
3 October, 4 pm CEST (3 pm UK time) – Global live tasting with James Hoffmann
Roasting:
All four coffees are roasted with the same profile on our Roest P3000: same curve, same development time, same total roast time – for maximum precision and comparability.
The profile is light-medium, ideal for cupping.
About James Hoffmann
James has been working in the coffee industry for over 20 years. His main focus is coffee education – and his enthusiasm is contagious: more than 2.4 million people follow his YouTube channel. This project builds on previous tasting events, the most recent of which brought together over 20,000 participants worldwide.
About Lucia Solis
Lucia Solis studied viticulture and enology at the University of California, Davis, with a focus on microbiology and fermentation science. After a few years in wine production, she moved into coffee and now works with producers to develop more controlled, repeatable and practical fermentation protocols. Definitely worth a listen: her podcast "Making Coffee with Lucia Solis".
Speciality Decaf. Thoughtfully sourced. Freshly roasted in Vienna.
We're Austria's #1 decaf specialist and stand for a new generation of decaf: quality, transparency and simply INCREDIBLY GOOD.
Why are we taking part? Because fermentation is such a fascinating topic. What happens during fermentation decides what you taste – in decaf just as much as in "regular" coffee. We just love experiments like this, and a bit of caffeine isn't going to stop us in this case ;)
