***PRE-ORDER*** We will be shipping these sets mid-September so they arrive for the live tasting currently scheduled for October 3rd. 

These kits contain four expressions of one coffee.

It was grown in Antigua Valley, Guatemala by Hector and Lilian Leal at Finca San Miguel Urias. It was then harvested and divided into four batches. From that point, only one thing was changed: the fermentation process.

Quills is proud to participate in the The Fermentation Project, created by world-renowned coffee educator James Hoffmann in collaboration with fermentation specialist Lucia Solis.

A single coffee, divided and processed four different ways:

• Mechanically demucilaged (no fermentation)
• Wild fermentation
• Yeast inoculated
• Lactobacillus inoculated

Brew them side by side and join us for the live worldwide tasting with James on October 3rd.

Tasting notes: That's for you to decide!
Origin: Antigua Valley, Guatemala
Farm: Finca San Miguel Urias
Producer: Hector and Lilian Leal
Elevation: 1460–1540 masl
Variety: ~85% Caturra, ~15% H1, <1% Bourbon

From Lucia Solis: Using the same starting material, we created 4 different versions of the coffee to illustrate the effect of fermentation and processing on the same coffee.

When people taste “fermented” coffees, they rarely get to taste the un-fermented version for comparison.

In this project we processed a Mechanically Demucilaged coffee (no fermentation) to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.

The second coffee is a WILD fermentation (48 hour submerged fermentation with local, wild microbes). This is the traditional method most coffees experience where the mucilage is removed by the local microbe population.

The third coffee is an inoculated fermentation (48 hour submerged fermentation with Lactobacillus). Generally, the bacteria shows how through fermentation you can enhance the production of organic acids and impact the brightness and complexity of the coffee.

The fourth coffee is an inoculated fermentation (48 hour submerged fermentation with saccharomyces yeast). Generally, the yeast shows how through fermentation you can enhance the production of flavor precursors and impact the body and complexity of the coffee.