James Hoffmann Fermentation Project Tasting Kit

James Hoffmann Fermentation Project — Tasting Kit
Steel Oak Coffee × James Hoffmann × Lucia Solis

Some coffees tell you about a place. This one tells you about a process.

The James Hoffmann Fermentation Project is a global cupping event created by James Hoffmann and fermentation scientist Lucia Solis, distributed through a select group of specialty roasters worldwide.

Every kit contains four coffees from the same single harvest at Finca San Miguel Urias in the Antigua Valley, Guatemala (grown by Hector and Lilian Leal of Rueda Farms).

What changes across the four bags is the only variable Hoffmann and Solis wanted you to taste: what happens to the seed during fermentation, before it dries.

Same farm. Same harvest. Same roastery. The only variable is the fermentation method, and that single variable produces four meaningfully different coffees.

We roast all four lots with the same intention, let the fermentation speak. Whatever you taste that differs between these cups belongs to the processing.

On October 3, 2026, James Hoffmann hosts the global live tasting on his YouTube channel.

Thousands of people around the world, same four coffees, same moment. Taste from home with your kit, or come find us in Ormond Beach. We'll be pouring all four.

What's in the kit? Each kit contains four 80g bags.

Bag #1: 80g Mechanically Demucilaged (Control)
Mucilage removed by machine with no biological fermentation. The baseline, the coffee's terroir, variety, and growing conditions with nothing added.

Bag #2: 80g Wild Fermentation
A traditional 48-hour submerged fermentation using naturally occurring local microorganisms from the farm environment. The process generations of producers have relied on.

Bag #3: 80g Lactobacillus Inoculated
A 48-hour submerged fermentation inoculated with Lactobacillus bacteria. Promotes the production of organic acids — typically lifting brightness, vibrancy, and aromatic complexity.

Bag #4: 80g Saccharomyces Yeast Inoculated
A 48-hour submerged fermentation inoculated with Saccharomyces yeast. Promotes flavor precursor development — typically enhancing body, texture, and the perception of sweetness.