4 - 8oz boxes of coffee.
The Fermentation Project is a collaboration between James Hoffman, Lucia Solis and roasters around the world.
Mundos is incredibly honored to take part in this global coffee tasting experience, and to share it with you.
Grown at Finca San Miguel Urias, owned by Hector and Lilian Leal, operated under Rueda Farms, Antigua Valley (genuine Antigua), between Ciudad Vieja and San Miguel Dueñas, and the variety is ~85% Caturra, ~15% H1 and some Bourbon. All of these lots were processed by Lucia Solis, who worked closely with the farm team to ensure the coffee was pulped, fermented, washed, and dried according to specification.
The goal of the Fermentation Project is to shed light on the less understood world of coffee fermentation. One lot of coffee, processed 4 ways to illustrate the effect different types of fermentation has on a coffee.
LACTOBACILLUS INOCULATED
Fermented for 48 hours, this fermentation enhances the production of organic acids, impacting the brightness and complexity of the coffee.
MECHANICALLY DEMUCILAGED
Processed without fermentation to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.
WILD FERMENTATION
Fermented for 48 hours with local wild microbes. This is the traditional method most coffees experience, where the mucilage is removed by the local microbe population.
YEAST INOCULATED
Fermented for 48 hours, this fermentation enhances the production of flavor precursors, impacting the body and complexity of the coffee.
4 - 8oz boxes of coffee.
The Fermentation Project is a collaboration between James Hoffman, Lucia Solis and roasters around the world.
Mundos is incredibly honored to take part in this global coffee tasting experience, and to share it with you.
Grown at Finca San Miguel Urias, owned by Hector and Lilian Leal, operated under Rueda Farms, Antigua Valley (genuine Antigua), between Ciudad Vieja and San Miguel Dueñas, and the variety is ~85% Caturra, ~15% H1 and some Bourbon. All of these lots were processed by Lucia Solis, who worked closely with the farm team to ensure the coffee was pulped, fermented, washed, and dried according to specification.
The goal of the Fermentation Project is to shed light on the less understood world of coffee fermentation. One lot of coffee, processed 4 ways to illustrate the effect different types of fermentation has on a coffee.
LACTOBACILLUS INOCULATED
Fermented for 48 hours, this fermentation enhances the production of organic acids, impacting the brightness and complexity of the coffee.
MECHANICALLY DEMUCILAGED
Processed without fermentation to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.
WILD FERMENTATION
Fermented for 48 hours with local wild microbes. This is the traditional method most coffees experience, where the mucilage is removed by the local microbe population.
YEAST INOCULATED
Fermented for 48 hours, this fermentation enhances the production of flavor precursors, impacting the body and complexity of the coffee.
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