The Fermentation Project is an international collaboration between James Hoffmann, 2007 World Barista Champion and global authority on specialty coffee, and Lucia Solis, a fermentation expert trained in oenology. Kafina Coffee was selected as one of the guest roasters to participate in this project, alongside Altura Collaborative Roasters, our export partner.
The same coffee, four fermentations
The concept of The Fermentation Project is simple yet revealing: take one single batch of coffee—grown at Finca San Miguel Urías in the Antigua Valley of Guatemala by Héctor and Lilian Leal (Caturra, H1, and Bourbon varieties)—and process it using four different fermentation methods under the supervision of Lucia Solis:
- Mechanically Demucilaged: the control, with no fermentation, to reveal the natural profile of the coffee and the variety.
- Wild Fermentation: the traditional method, where microbes naturally present on the fruit transform the coffee over 48 hours.
- Lactobacillus Inoculated: a controlled fermentation using lactic acid bacteria, which enhances brightness and acidic complexity in the cup.
- Yeast Inoculated: a fermentation using saccharomyces yeast, which develops the body and sweetness of the coffee.
The goal: to allow coffee lovers to taste, side-by-side, the real impact of fermentation on the acidity, body, and aromas of a coffee—with strictly identical variety and origin.
A limited edition at Kafina
Kafina is offering this exclusive set in the form of 4 bags of 100g, one for each fermentation method, allowing for a complete comparative tasting at home. This is a very limited edition, available while stocks last.
A global live tasting on October 3rd
To conclude this project, James Hoffmann will host a global live tasting on his YouTube channel on October 3rd, where amateurs and professionals from around the world will be able to taste the same coffees simultaneously and share their impressions.
Discover and order The Fermentation Project by James Hoffmann on the Kafina shop.