[PREORDER] James Hoffmann Fermentation Project

***PRE-ORDER*** We will be shipping these sets mid-September so they arrive for the live tasting currently scheduled for 10/3 at 10am EDT. Any coffees ordered with this set will be roasted and shipped at the same time. Please check back for updates! Tasting notes: That's your job this time :) Origin: Antigua Valley, Guatemala Farm: Finca San Miguel Urias Producer: Hector and Lilian Leal Elevation: 1460–1540 masl Variety: ~85% Caturra, ~15% H1, <1% Bourbon About: We're super excited to offer this kit, designed by coffee expert James Hoffmann and fermentation consultant Lucia Solis. In this kit, you'll get 60g each of the same coffee fermented 4 different ways to try to highlight how fermentation can influence coffees. The coffee is washed, but undergoes 4 different fermentation steps: Mechanically demucilaged (no fermentation) Wild fermentation Yeast inoculated Lactobacillus inoculated 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. House Recipe: We recommend cupping these first before brewing. We do this in cupping bowls with 8.5g of coffee to 150mL of water (~1:17.6) at 200° F. Pour vigorously and allow 4 minutes of contact time before using a spoon to break the crust at the top of the cup (a gentle push from the front of the cup to the back 2 or 3 times). Then use two spoons to skim coffee grounds floating on top. After that, start slurping! We usually sip the coffee over time as it cools over the course of 20 minutes.