The Fermentation Project – NOW AVAILABLE IN 250g!

Now available to buy in 250g boxes! One coffee, processed four different ways. James Hoffmann’s Fermentation Project is a global event which encourages people from around the world to explore different fermentation processes within coffee. We are delighted to be one of the UK roasteries joining in this fantastic global project. Head to this page to find further links and information about the project. You can purchase these coffees to sample for yourself at home ahead of the live-streamed cupping on Saturday 3rd October at 3pm (UK time) or as a follow-up to the cupping if you enjoyed one particular coffee more than the others. The cupping can be joined either in your own home or here with us at our roastery in rural Cheshire (limited spaces available following this link). You have a choice of: Mechanically Demucilaged. – No fermentation. The flavour profile of this coffee is only influenced by the growing practices and genetic characteristics of that varietal. Wild Fermentation. – 48 hour submerged fermentation with local, wild microbes. The traditional method that most coffees experience where the mucilage is removed by the local microbe population. Lactobacillus Inoculated. – 48 hour submerged with a form of lactic-acid producing bacteria. Generally, the addition of this bacteria during fermentation enhances the brightness and complexity of the coffee. Yeast Inoculated. – 48 hour submerged with saccharomyces yeast. Generally, the addition of yeast during fermentation intensifies the predisposed flavour profile of the coffee as well as impacting the body and complexity. Roasted on 21st July, rested throughout August. UK delivery only.