{"product_id":"james-hoffmann-fermentation-project-tasting-set","title":"[PREORDER] James Hoffmann - Fermentation Project Tasting Set","description":"\u003cp\u003e\u003cstrong\u003e***PRE-ORDER*** We will be shipping these sets mid-September so they arrive for the live tasting currently scheduled for October 3rd. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese kits contain four expressions of one coffee.\u003c\/p\u003e\n\u003cp\u003eIt 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: t\u003cstrong\u003ehe fermentation process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eQuills is proud to participate in the \u003cstrong\u003eThe Fermentation Project\u003c\/strong\u003e, created by world-renowned coffee educator \u003cstrong\u003eJames Hoffmann \u003c\/strong\u003ein collaboration with fermentation specialist \u003cstrong\u003eLucia Solis\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eA single coffee, divided and processed four different ways:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMechanically demucilaged (no fermentation)\u003c\/li\u003e\n\u003cli\u003eWild fermentation\u003c\/li\u003e\n\u003cli\u003eYeast inoculated\u003c\/li\u003e\n\u003cli\u003eLactobacillus inoculated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBrew them side by side and join us for the live worldwide tasting with James on October 3rd.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes\u003c\/strong\u003e: That's for you to decide!\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Antigua Valley, Guatemala\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca San Miguel Urias\u003cbr\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eHector and Lilian Leal\u003cbr\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 1460–1540 masl\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e ~85% Caturra, ~15% H1, \u0026lt;1% Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom Lucia Solis: \u003c\/strong\u003eUsing the same starting material, we created 4 different versions of the coffee to illustrate the effect of fermentation and processing on the same coffee.\u003c\/p\u003e\n\u003cp\u003eWhen people taste “fermented” coffees, they rarely get to taste the un-fermented version for comparison.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Quills Coffee","offers":[{"title":"Default Title","offer_id":54279805468985,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2554\/7062\/files\/fermentation.jpg?v=1786043920","url":"https:\/\/quillscoffee.com\/products\/james-hoffmann-fermentation-project-tasting-set","provider":"Quills Coffee","version":"1.0","type":"link"}