{"product_id":"fermentation-project-kit-by-james-hoffmann","title":"Fermentation Project Kit","description":"\u003cp\u003e\u003cstrong\u003eTastes like:\u003c\/strong\u003e Intentionally withheld — taste all four and compare for yourself\u003c\/p\u003e\n\u003cp\u003eLight Roast | Finca San Miguel Urias | Region: Antigua, Guatemala | Processing: A four-part fermentation study\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping:\u003c\/strong\u003e All coffee is roasted and shipped in the first half of September. We'll prioritize shipments that have other products added to the order.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Coffees\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSame starting material, four different versions — built to show what fermentation actually does to a single lot. When people taste \"fermented\" coffees, they rarely get the un-fermented version alongside for comparison. This set gives you that control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eControl — Mechanically Demucilaged (no fermentation)\u003c\/strong\u003e The baseline. Mucilage removed by machine, no microbes involved. This is the coffee's genetics and growing practices, unaltered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild Fermentation\u003c\/strong\u003e A 48-hour submerged ferment with local, wild microbes — the traditional method most coffees go through, where whatever's already present breaks down the mucilage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLactobacillus (inoculated)\u003c\/strong\u003e A 48-hour submerged ferment with Lactobacillus. The bacteria enhance organic acid production, pushing brightness and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSaccharomyces Yeast (inoculated)\u003c\/strong\u003e A 48-hour submerged ferment with Saccharomyces yeast. The yeast enhances flavor precursors, shaping body and complexity.\u003c\/p\u003e\n\u003cp\u003eThis is an educational set — a conversation about the power and limits of controlled fermentation, not another extreme co-ferment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Lucia Solis \u0026amp; James Hoffmann:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLucia Solis is a coffee fermentation consultant who came to coffee from wine — trained in viticulture and enology at UC Davis, with nine years in Napa winemaking before turning to coffee in 2014. She's since worked with producers in fifteen-plus countries, runs Luxia Coffee Solutions out of Guatemala, and hosts the Making Coffee podcast. This set was created with James Hoffmann — World Barista Champion and author — as part of The Fermentation Project: a single lot split into micro-lots using rigorous, tradition-rooted methods to reveal what fermentation genuinely changes.\u003c\/p\u003e\n\u003cp\u003eOur light roasts develop their best flavors after 2-3 weeks, peak around 4 weeks, and remain delicious for longer. For extended freshness, consider freezing the coffee to preserve its quality even longer.\u003c\/p\u003e","brand":"Driftaway Coffee","offers":[{"title":"4 x 2 oz \/ Whole beans","offer_id":44858235879517,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0636\/7605\/5645\/files\/Fermentation-proj-coffees.jpg?v=1786803527","url":"https:\/\/store.driftaway.coffee\/products\/fermentation-project-kit-by-james-hoffmann","provider":"Driftaway Coffee","version":"1.0","type":"link"}