The Fermentation Project by James Hoffmann and Lucia Solis

How does processing really affect the taste of coffee in the cup? Join us to find out! Roasted by Manhattan in Rotterdam. Fermentation is an integral part of specialty coffee processing. We always talk about how different styles of fermentation affect the body and sweetness of a coffee, but how much does it really affect the end taste in the cup? Without being able to compare it can be difficult to tell! James Hoffmann partnered with Lucia Solis, and Hector and Lilian Leal to create the Fermentation Project. Hector and Lilian divided a single harvest into four lots which Lucia processed in four different ways. • Mechanically demucillaged (no fermentation) • Wild fermentation • Lactobacillus inocullated • Saccharomyces yeast inocullated These lots were then sent to roasters around the world who roasted and released the coffees as a sampling set. Learn more about the Fermentation Project. Our set comes from Manhattan Coffee Roasters in Rotterdam, Netherlands. Manhattan's aim is build long-term and sustainable partnerships, bringing people together through coffee. Learn more about Manhattan. We'll also be featuring some coffees from Have Fun and other roasteries to further highlight fermentation styles. See you there!