The Fermentation Project Kit (PREORDER)
ESTIMATED SHIPPING DATE 9/27
Limited Release
One kit per person
US Customers only
Global Cupping with James Hoffmann is scheduled 10/3
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, operated under Rueda Farms
Location: Antigua Valley (genuine Antigua), between Ciudad Vieja and San Miguel Dueñas
Altitude: 1460–1540 maslProject by James Hoffmann
Price:
$ 40.00
Regular Price
-
Product Info
ESTIMATED SHIPPING DATE 9/27
Limited Release
One kit per person
US Customers only
Global Cupping with James Hoffmann is scheduled 10/3
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, operated under Rueda Farms
Location: Antigua Valley (genuine Antigua), between Ciudad Vieja and San Miguel Dueñas
Altitude: 1460–1540 maslProject by James Hoffmann
-
Region:
-
Farm:
-
Altitude:
-
Weight:
1.5 lb
-
Brand:
Copper Door Coffee
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