{"product_id":"fermentation-project-collection","title":"The Fermentation Project Collection","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eJames Hoffmann will host a live, global tasting of these coffees on \u003c\/span\u003e\u003cspan\u003eOctober 3 at 8:00 AM MDT \/ 3:00 PM UK time\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003eThis coffee set will roast September 11 and ship by September 18 in order to give the coffees adequate time to rest and to ensure any shipping carrier delays do not prevent anyone from receiving the coffee in time. We will update a precise ship date when we have it. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLa Barba Coffee is proud to be one of a select group of roasters worldwide participating in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eThe Fermentation Project\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e—a collaborative exploration of coffee fermentation organized by James Hoffmann and fermentation specialist Lucia Solis.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis limited-release tasting collection is designed to demonstrate how fermentation alone can shape a coffee's flavor. Using coffee from the \u003c\/span\u003esame farm, harvest, and lot\u003cspan\u003e, four distinct processing methods were applied, isolating fermentation as the only variable. The result is a rare opportunity to taste the remarkable differences that emerge from each approach.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEach kit includes \u003cstrong\u003e75g of each coffee\u003c\/strong\u003e, plus \u003cstrong\u003eone packet of Third Wave Water Classic Light Roast\u003c\/strong\u003e to ensure you’re tasting the coffees with an optimized water profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMechanically Demucilaged\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWild Fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLactobacillus Inoculated Fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eYeast Inoculated Fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e1 packet of Third Wave Water Classic Light Roast (\u003cmeta charset=\"utf-8\"\u003eformulated for 1 gallon of water)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eAbout the Coffee\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eProduced by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eHector and Lilian Leal\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e at \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFinca San Miguel Urias\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in Guatemala's Antigua Valley, each coffee begins with the exact same lot before undergoing one of four carefully controlled processing methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe control coffee is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMechanically Demucilaged\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, where the mucilage is removed without fermentation, allowing the coffee's inherent varietal and growing characteristics to shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eWild Fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e undergoes a traditional 48-hour submerged fermentation using naturally occurring local microbes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLactobacillus Inoculated\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e coffee demonstrates how targeted bacterial fermentation can enhance organic acid production, increasing brightness and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eYeast Inoculated\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e coffee uses \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eSaccharomyces\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e yeast during a 48-hour submerged fermentation to encourage the development of flavor precursors, resulting in greater body and complexity.\u003c\/span\u003e\u003c\/p\u003e","brand":"LaBarbaCoffee","offers":[{"title":"The Fermentation Project Collection","offer_id":52414428479790,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0275\/0362\/4257\/files\/thefermentationproject.png?v=1784230677","url":"https:\/\/labarbacoffee.com\/products\/fermentation-project-collection","provider":"La Barba Coffee","version":"1.0","type":"link"}