Over deze koffie
Same bean, same farm, same altitude. Four different fermentations, four different stories in the cup.
Lucia Solis and James Hoffmann asked coffee roasters around the world the same question: what does fermentation actually do to flavour? They took a single lot from Finca San Miguel Urias in Guatemala and had it fermented four different ways, keeping everything else as close to identical as possible. We roast these four lots in small batches on our Giesen W15 at the roastery, and put them side by side in one set: exactly how it’s meant to be experienced. Tasted, compared, and worked out for yourself.
Country: Guatemala
Farm: Finca San Miguel Urias
Altitude: 1460–1540 masl
Variety: Caturra, H1, Bourbon
Four fermentations, explained:
01 · Control — mechanically demucilaged, no fermentation involved
02 · Wild fermentation — fermented by the microorganisms naturally present on the farm
03 · Lactobacillus inoculated — fermented with a dosed strain of lactic acid bacteria
04 · Yeast inoculated — fermented with a dosed strain of yeast
All four are washed coffees, fermented for around 48 hours (except the mechanically demucilaged lot) and dried on the patios for 10–14 days.
Set of 4 × 150g bags whole beans. € 38.50 per set (pre-order).
Shipping: this pre-order roasts and ships in the week of September 7.
