{"product_id":"the-fermentation-project-tasting-set-james-hoffmann-lucia-solis","title":"The Fermentation Project Tasting Set","description":"\u003ch1\u003eWhat is The Fermentation Project?\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTwo personalities well known in the world of specialty coffee, \u003ca href=\"http:\/\/luxia.coffee\/\" title=\"Lucia Solis\" rel=\"noopener\" target=\"_blank\"\u003eLucia Solis\u003c\/a\u003e and \u003ca href=\"https:\/\/www.jameshoffmann.co.uk\/\" title=\"James Hoffmann\" rel=\"noopener\" target=\"_blank\"\u003eJames Hoffmann,\u003c\/a\u003e have teamed up to create the Fermentation Project and reached out to roasters around the world to collectively compare how four different types of fermentation in coffee make a coffee taste different.\u003c\/p\u003e\n\u003cp\u003eThe coffee from Finca San Miguel Urias, the farm Lucia and Nick Solis manage in Guatemala, was processed mostly the same overall – but fermented four different ways. The green coffee was then distributed to roasters around the world, including us here at Drip, as part of a global project designed to bring these different fermentation approaches to as many coffee drinkers as possible.\u003c\/p\u003e\n\u003ch1\u003eDispatching Schedule\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThis is a tasting set of 4 x 80 grams of coffee. \u003c\/strong\u003eWe roast and ship the sets in a few batches, with an order deadline for each batch. Pre-orders are collected and \u003cmeta charset=\"utf-8\"\u003eall orders placed are shipped with the next batch – not immediately. May sell out before the deadline. Subject to availability and changes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1st batch:\u003c\/strong\u003e deadline Sep 8 (or when sold out), roasted Sep 9, shipped Sep 10\u003cbr\u003e\u003cstrong\u003e2nd batch:\u003c\/strong\u003e deadline Sep 22 (or when sold out), roasted Sep 23, shipped Sep 24\u003c\/p\u003e\n\u003cp\u003eAdditional batches might be added if any stock will be left after the first two batches.\u003c\/p\u003e\n\u003ch1\u003eAbout the Coffee\u003c\/h1\u003e\n\u003cp\u003eAll lots are mostly of the Caturra varietal, with some H1 and Bourbon inside. Each of these coffees is what's considered a washed coffee: The coffee cherries are floated when they arrive at the wet mill to sort out defects, pulped, and put into fermentation tanks submerged in water. All of them are fermented for approximately 48 hours – except for the mechanically demucilaged coffee that wasn't fermented. Next, they are washed or rinsed, before being sent to the patios where they are dried for 10–14 days with intermittent shade use to control temperatures.\u003c\/p\u003e\n\u003ch1\u003eThe Fermentation\u003c\/h1\u003e\n\u003cp\u003eThis tasting set's four lots each showcase a different fermentation method. Fermentation breaks down the mucilage, but it also affects what a coffee tastes like. The set is designed to be cupped together, each coffee side by side, exploring the question: How does fermentation actually shape a coffee's flavor profile? The following only describes, for each lot, the fermentation step, which is part of the post-harvest processing.\u003c\/p\u003e\n\u003ch2\u003eMechanically Demucilaged\u003c\/h2\u003e\n\u003cp\u003eThe mucilage – the sticky outer layer around the coffee seed – is stripped away using water and mechanical friction, via a specialized piece of equipment called a demucilaginator, or sometimes referred to as an Eco-Pulper. Many or most producers do not have this machine at their disposal. It makes it possible to process coffee without any fermentation taking place. Coffee processed using this machine is often referred to as semi-washed. This method is considered the control in this project.\u003c\/p\u003e\n\u003ch2\u003eWild Fermentation\u003c\/h2\u003e\n\u003cp\u003eThe coffee is submerged in a tank of water, where mucilage breakdown happens naturally through the wild microorganisms already present in the surrounding environment. No cultures are added. Because microbial populations shift with location, season, and even the specific wet mill, this method captures a kind of fermentation fingerprint unique to that place and moment, one that's inherently difficult to replicate exactly.\u003c\/p\u003e\n\u003ch2\u003eLactobacillus Inoculated\u003c\/h2\u003e\n\u003cp\u003eMucilage breakdown is driven by a specific dose of Lactobacillus bacteria added directly to the fermentation tank – a more designed fermentation so to speak. Using a specific, known strain, this method aims for a more consistent and predictable fermentation outcome, one that can be reproduced more reliably across batches.\u003c\/p\u003e\n\u003ch2\u003eYeast Inoculated\u003c\/h2\u003e\n\u003cp\u003eMucilage breakdown here is driven by a concentrated dose of yeast added directly into the fermentation tank. Similar to Lactobacillus Inoculated fermentation, but adding yeast instead of bacteria. The two methods have in common that both rely on a more designed fermentation instead of a spontaneous fermentation with the naturally occurring microbes.\u003c\/p\u003e\n\u003ch1\u003eAbout the Project\u003c\/h1\u003e\n\u003cp\u003eIn the video below, James Hoffmann and Lucia Solis talk about fermentation in coffee and the different types of fermentation applied to the separate lots that are part of this project. A dedicated project site will be launched soon as well.\u003c\/p\u003e\n\u003cp\u003eA \u003cstrong\u003eglobal live tasting event\u003c\/strong\u003e will take place on \u003cstrong\u003eOctober 3rd, 15:00 UK time (16:00 Swiss time)\u003c\/strong\u003e. You will find all the information about this on the project website soon.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Iq34gq2ihMk?si=tV_88pfz00w8lYa4\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Drip Roasters","offers":[{"title":"Default Title","offer_id":54098441863511,"sku":"BU-FPR-01-320G-WB","price":29.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/0325\/9735\/files\/Guatemala-The-Fermentation-Project-James-Hoffmann-Lucia-Solis-Drip-Roasters-01.jpg?v=1786035929","url":"https:\/\/driproasters.ch\/products\/the-fermentation-project-tasting-set-james-hoffmann-lucia-solis","provider":"Drip Roasters","version":"1.0","type":"link"}