The Fermentation Project – with James Hoffmann & Lucia Solis

Available for pre-order, ships September 10, 2026.

PLEASE NOTE! If you add other products to the same order, the entire order will be shipped together, meaning the other items will also be delivered later.

The Fermentation Project – with James Hoffmann & Lucia Solis

DISCOVER HOW FERMENTATION AFFECTS THE FLAVOR OF COFFEE.

James Hoffmann & Lucia Solis’ The Fermentation Project is a unique tasting experience that highlights how coffee processing influences flavor. By eliminating all other variables, this collection allows you to explore how different fermentation methods affect aroma, sweetness, acidity, body, and the coffee’s overall flavor profile.

Together with The Fermentation Project, we offer a unique opportunity to step into the world of fermentation and taste how different methods transform the same coffee. What unique flavors emerge when coffee is fermented in different ways? The project culminates in an online tasting with James Hoffmann and coffee lovers from around the world on Saturday, October 3 at 3:00 PM UK time.

When you purchase the set, you’ll receive four bags, each containing 50 grams of coffee. The coffee comes from the same farm, the same harvest, and the same growing altitude—the only difference between the beans is the fermentation method. We roast the coffee lightly to preserve all the flavors in the cup.

Included in the set:

Four 50-gram bags of whole beans, each processed using a different method:

• Demucilaged (unfermented)
  The mucilage is mechanically removed from the coffee cherries, without any fermentation in water. This serves as the unfermented reference sample.
• Wild Fermentation (48 Hours)
  The mucilage is removed from the coffee cherries, which are then fermented in an open tank for 48 hours. This represents the traditional fermentation method used for washed coffee.
• Lactobacillus
  The mucilage is removed from the coffee cherries, which are then fermented in water using the same process as the traditional method, with the addition of Lactobacillus (lactic acid bacteria).
• Saccharomyces Yeast
  The mucilage is removed from the coffee cherries, which are then fermented in water using the same process as the other samples, but inoculated with a selected Saccharomyces wine yeast strain.

Watch James Hoffmann and Lucia Solis introduce The Fermentation Project on Youtube.