[pre-sale] James Hoffmann Fermentation Project x Regalia

IMPORTANT NOTE

• One kit per person
• No refunds
  
• Coffees will roast on September 1st, and ship out on September 2nd
• Any other coffees purchased along with this kit will ship out on 9/2 as well
  

The Fermentation Project

We are thrilled to take part in The Fermentation Project, an effort organized by James Hoffman and Lucia Solis to explore the effects of four different controlled fermentation methods listed below. Each process was performed on the same lot of coffee, to truly highlight the nuances of each processing method and remove all other variables. Tune in to the global tasting event led by James Hoffman on September 19th, final date TBD. Coffees will be roasted on Sept. 1st to allow for at least 2 weeks of resting prior to the tasting. 

The kit includes 100g of each process:

• Mechanically Demucilaged
• Wild Fermentation
• Lactobacillus Inoculated
• Yeast Inoculated

More about the coffees from Lucia Solis:

Using the same starting material, we created 4 different versions of the coffee to illustrate the effect of fermentation and processing on the same coffee.

When people taste “fermented” coffees, they rarely get to taste the un-fermented version for comparison.
In this project we processed a Mechanically Demucilaged coffee (no fermentation) to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.

The second coffee is a WILD fermentation (48 hour submerged fermentation with local, wild microbes). This is the traditional method most coffees experience where the mucilage is removed by the local microbe population.

The third coffee is an inoculated fermentation (48 hour submerged fermentation with Lactobacillus). Generally, the bacteria shows how through fermentation you can enhance the production of organic acids and impact the brightness and complexity of the coffee.

The fourth coffee is an inoculated fermentation (48 hour submerged fermentation with saccharomyces yeast). Generally, the yeast shows how through fermentation you can enhance the production of flavor precursors and impact the body and complexity of the coffee.

Variety: ~85% Caturra, ~15% H1, <1% Bourbon
Farm: Finca San Miguel Urias
Producer: Hector and Lilian Leal
Location: Antigua Valley
Altitude: 1460–1540 masl

Photo credits: Daily Coffee News, Perfect Daily Grind