{"product_id":"thefermentationproject","title":"THE FERMENTATION PROJECT \"Tasting Kit\" by James Hoffmann \u0026 Lucia Solis","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eAfter The Decaf Project in 2024, we're excited to join\u0026nbsp;\u003cstrong\u003eJames Hoffmann\u003c\/strong\u003e's next global experiment and live tasting event – this time together with fermentation specialist \u003cstrong\u003eLucia Solis\u003c\/strong\u003e, in collaboration with \u003cstrong\u003eCaravela Coffee\u003c\/strong\u003e and roasters from all over the world, like us.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe 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:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3 print:block print:space-y-1\" dir=\"ltr\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\u003cstrong\u003eMECHANICALLY DEMUCILAGED\u003c\/strong\u003e – No fermentation\u003cbr\u003eServes 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.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\u003cstrong\u003eWILD FERMENTATION\u003c\/strong\u003e – 48-hour submerged, local wild microbes\u003cbr\u003eThe processing method traditionally used and experienced by most coffees: the mucilage is broken down by the naturally occurring microbe population of the farm.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\u003cstrong\u003eLACTOBACILLUS INOCULATED\u003c\/strong\u003e – 48-hour submerged, \u003cem\u003eLactobacillus\u003c\/em\u003e added\u003cbr\u003eShows how fermentation with lactic acid bacteria can enhance the production of organic acids, influencing brightness and complexity in the cup.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\u003cstrong\u003eYEAST INOCULATED\u003c\/strong\u003e – 48-hour submerged, \u003cem\u003eSaccharomyces\u003c\/em\u003e yeast added\u003cbr\u003eShows how fermentation with yeast, traditionally used in winemaking, can enhance the production of flavour precursors, influencing body and complexity in the cup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eWhy should you join?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3 print:block print:space-y-1\" dir=\"ltr\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eA comparable basis: All four versions come from the same single-origin coffee – making the influence of fermentation directly comparable.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eExpert-led tasting: James Hoffmann and other experts guide you through and explain how the methods affect flavour, acidity, body and aroma.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eGlobal 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eHow to take part:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrder 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.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLive 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 \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.thefermentationproject.com\"\u003ewww.thefermentationproject.com\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eProducer: Finca San Miguel Urias, Hector \u0026amp; Lilian Leal, operated under Rueda Farms\u003cbr\u003eOrigin: Antigua, Guatemala\u003cbr\u003eVariety: ~85% Caturra, ~15% H1 and some Bourbon\u003cbr\u003eAltitude: 1,460–1,540 MASL\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eProcesses\u003c\/span\u003e: washed with 4 fermentation protocols\u003cbr\u003eImporter-Exporter: Caravela Coffee\u003cb\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Finca San Miguel Urias, Hector \u0026 Lilian Leal","offers":[{"title":"4x 60g \/ Ganze Bohne","offer_id":54432681558355,"sku":"C-TFP-C-4x60","price":26.9,"currency_code":"EUR","in_stock":true},{"title":"6x 60g (Decaf Add-On) \/ Ganze Bohne","offer_id":54589765124435,"sku":"C-TFP-C-6x60","price":34.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0891\/6690\/5683\/files\/The_Fermentation_Project_James_Hoffmann_Lucia_Solis_Tasting_kit_9b66b43c-fb11-4154-aa32-f8b651380b53.webp?v=1786888702","url":"https:\/\/decaf.at\/en\/products\/thefermentationproject","provider":"D STANDS FOR","version":"1.0","type":"link"}