James Hoffmann x Lucia Solis The Fermentation Project

We are buzzing to be taking part in the Fermentation Project, a collaboration between James Hoffmann and Lucia Solis, the fermentation genius! A live tasting event on a global scale. 

The coffee will be sent out in mid-September so that it will be ready for the cupping on the 3rd October - if you order anything else with the Project, it will be sent out as one parcel. We are limiting this to one kit per person, so as many people as possible can join in!

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The Fermentation Project 

James Hoffmann has selected one coffee, processed in four different ways for us Roasters to work our magic on. Here, you can order these coffees to try for yourselves- sipping, slurping, making notes; culminating in a mass tasting on October 3rd via live stream.

We had such a fantastic time working on The Decaf Project, we'd feel like we were really missing out if we didn't join in for round two...

You can now head to James' YouTube channel here to find out more, or head on over to the following link: www.thefermentationproject.com

Whats in the Kit?

You can now pre-order the four coffees. We will ensure that you have your coffee ready and raring to go by the 3rd of October which is when the live tasting will take place! We're planning on sending these out in the middle of September - if you order other items at the same time, everything will be sent out as one order.

Using the same bean, James Hoffmann and Lucia Solis have chosen four different processes for this event - all to showcase the impact of fermentation! 

You're more than welcome to order either beans or pre-ground - we would strongly recommend ordering beans if you're able to grind it yourself at home! Either way, simply select from the drop down menu whether you'd like beans or ground, and for what method if needed. Just to say, we're only going to offer one package per customer, to allow as many people as possible to get involved!

If you have found us via this project and are new to Wogan Coffee - hello and thank you! We will be roasting these coffees to 'medium' or 'medium-light' rather than 'light' or 'dark/ more developed'.

The Coffee

Processed in four different ways, each roaster will receive Finca San Miguel Urias from Antigua Valley in Guatemala, grown by Hector and Lilian Leal. It's a brilliant example of a delicious Guatemalan coffee, and the perfect base for experimenting with fermentation.

The Processes

1. Mechanically Demucilaged - this is essentially the baseline for comparison with the other processes. The mucilage surrounding the bean, or seed, is removed mechanically prior to fermentation.
2. Wild Fermentation - the coffee is fermented for 48 hours using the naturally occurring yeast already present on the coffee itself.
3. Lactobacillus Inoculated - the coffee is fermented for 48 hours, using a specially selected Lactobacillus culture.
4. Yeast Inoculated - the coffee is fermented for 48 hours, and inoculated with a Saccharomyces yeast culture.