This is an exciting activity that you can take part of world wide. This is part of James Hoffman’s Fermentation Project with Lucia Solis.
Now if you don’t know who James Hoffman is, he is the 2007 World Barista Champion who owns Square Mile Roastery in the UK and now Youtube Coffee Star. As for Lucia Solis, she is formerly a wine maker and now coffee processing specialist. You can learn so much more on her podcasts as well!
It takes one set of coffee from one farm and it’s processed 4 different ways. The farm is Finca San Miguel Urias, owned by Hector and Lilian Leal, is part of Rueda Farms in the Antigua Valley, located between Ciudad Vieja and San Miguel Dueñas. The coffee is made up of approximately 85% Caturra, 15% H1, with some Bourbon. These lots were processed with the guidance of Lucia Solis, who worked closely with the farm team to carefully oversee pulping, fermentation, washing, and drying according to specific standards.
Using the same starting material, they created four different versions of the coffee to highlight how fermentation and processing can shape the final cup. The goal was to choose a coffee that clearly shows the nuances of fermentation while remaining clean, sweet, and approachable.
There is a world wide live tasting that will take place on Saturday, October 3rd (7am-9am PDT), as a livestream on James Hoffmann’s YouTube channel.
Here are the details on the four coffees:
1. Mechanically Demucilaged (No Fermentation)
Processed without fermentation to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.
2. Wild Fermentation
Fermented for 48 hours with local wild microbes. This is the traditional method most coffees experience, where the mucilage is removed by the local microbe population.
3. Lactobacillus Inoculated Fermentation
Fermented for 48 hours, this fermentation enhances the production of organic acids, impacting the brightness and complexity of the coffee.
4. Yeast Inoculated Fermentation
Fermented for 48 hours, this fermentation enhances the production of flavor precursors, impacting the body and complexity of the coffee.
This is an exciting activity that you can take part of world wide. This is part of James Hoffman’s Fermentation Project with Lucia Solis.
Now if you don’t know who James Hoffman is, he is the 2007 World Barista Champion who owns Square Mile Roastery in the UK and now Youtube Coffee Star. As for Lucia Solis, she is formerly a wine maker and now coffee processing specialist. You can learn so much more on her podcasts as well!
It takes one set of coffee from one farm and it’s processed 4 different ways. The farm is Finca San Miguel Urias, owned by Hector and Lilian Leal, is part of Rueda Farms in the Antigua Valley, located between Ciudad Vieja and San Miguel Dueñas. The coffee is made up of approximately 85% Caturra, 15% H1, with some Bourbon. These lots were processed with the guidance of Lucia Solis, who worked closely with the farm team to carefully oversee pulping, fermentation, washing, and drying according to specific standards.
Using the same starting material, they created four different versions of the coffee to highlight how fermentation and processing can shape the final cup. The goal was to choose a coffee that clearly shows the nuances of fermentation while remaining clean, sweet, and approachable.
There is a world wide live tasting that will take place on Saturday, October 3rd (7am-9am PDT), as a livestream on James Hoffmann’s YouTube channel.
Here are the details on the four coffees:
1. Mechanically Demucilaged (No Fermentation)
Processed without fermentation to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.
2. Wild Fermentation
Fermented for 48 hours with local wild microbes. This is the traditional method most coffees experience, where the mucilage is removed by the local microbe population.
3. Lactobacillus Inoculated Fermentation
Fermented for 48 hours, this fermentation enhances the production of organic acids, impacting the brightness and complexity of the coffee.
4. Yeast Inoculated Fermentation
Fermented for 48 hours, this fermentation enhances the production of flavor precursors, impacting the body and complexity of the coffee.
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