The Fermentation project tasting kit

Our Story

About the Coffees

Created by Lucia Solis, this project demonstrates how different fermentation approaches influence coffee when every other factor remains identical.

Using the same coffee as the starting point, four processing methods were applied to produce four distinct expressions of the same lot.

Mechanically Demucilaged (Control)
This coffee undergoes mechanical mucilage removal with no fermentation, serving as the project’s control sample. Its flavour reflects the coffee’s genetics, terroir, and cultivation practices without the influence of fermentation.

Wild Fermentation
A 48-hour submerged fermentation using naturally occurring local microorganisms. This represents the traditional fermentation method experienced by many washed coffees, where native microbial populations break down the remaining mucilage.

Lactobacillus Inoculated
A 48-hour submerged fermentation inoculated with Lactobacillus bacteria. This controlled fermentation encourages the production of organic acids, often resulting in increased brightness, livelier acidity, and greater flavour complexity.

Yeast Inoculated
A 48-hour submerged fermentation inoculated with Saccharomyces yeast. This approach promotes the formation of flavour precursors that can enhance sweetness, body, and overall complexity in the cup.