The Fermentation Project — with James Hoffmann & Lucia Solis

The same batch of coffee, processed using four different fermentation methods, to reveal how much this stage shapes the taste, acidity, body, and aromas in the cup.

This exclusive set contains 4 x 100g bags, each representing a distinct process:

• Mechanically Demucilaged — the control, without fermentation, to reveal the natural profile of the coffee and variety
• Wild Fermentation — traditional 48-hour fermentation with local microbes
• Lactobacillus Inoculated — controlled fermentation that accentuates brightness and acidic complexity
• Yeast Inoculated — fermentation that develops body and sweetness

The coffee comes from Finca San Miguel Urías (Antigua, Guatemala), Caturra, H1, and Bourbon varieties, and was overseen from start to finish by Lucia Solis, a fermentation expert.

Kafina is among the roasters selected worldwide to participate in this collaborative project. Very limited edition — join the live global tasting hosted by James Hoffmann on October 3rd. Shipping starts September 15th