James Hoffmann Fermentation Project & Brewtus Roasting

A Controlled Exploration of Flavor

We are thrilled to take part in The Fermentation Project, an effort organized by James Hoffmann and Lucia Solis to explore the effects of four different controlled fermentation methods listed below. Each process was performed on the same lot of coffee, to truly highlight the nuances of each processing method and remove all other variables.

When experiencing "fermented" coffees, it is incredibly rare to taste the un-fermented version side-by-side for a true comparison. This limited-edition educational kit changes that. Using the exact same starting material, we have created 4 distinct versions of the same coffee to illustrate how fermentation and processing directly shape the final cup.

This project is a unique educational tool designed to showcase the power—and limitations—of controlled fermentation, moving beyond extreme processing to explore how processing nuances impact body, acidity, and complexity. 

Tune in to the global tasting event led by James Hoffmann on October 3rd. The time is still TBD. 

What’s Inside the Kit

Every kit contains four meticulously processed 100g variations of 100% Caturra coffee, harvested from the same farm in Antigua between December 10, 2025, and February 23, 2026. All coffees went through a classic washed preparation (floated, pulped, submerged fermentation, rinsed) and were dried on patios for 10–14 days.

• 1. The Control (Mechanically Demucilaged): No fermentation. This profile relies entirely on the terroir, growing practices, and genetic varietal characteristics of the coffee.

• 2. Wild Fermentation: A traditional 48-hour submerged fermentation relying on local, wild microbes to naturally remove the mucilage.

• 3. Inoculated Lactobacillus Fermentation: A 48-hour submerged fermentation driven by Lactobacillus bacteria, demonstrating how targeted bacteria can enhance organic acids and elevate brightness and complexity.

• 4. Inoculated Saccharomyces Yeast Fermentation: A 48-hour submerged fermentation using Saccharomyces yeast, illustrating how yeast enhances flavor precursors to impact body and structural complexity.

If you’re local to us, we’d love for you to join the experience in person—we are hosting a live World Cupping event right here at Brewtus Roasting on October 3rd. The time is TBD. 

Why Join Us?

This is an educational tool designed for a real conversation about the power and limitations of controlled fermentation. See firsthand how processing can be used intentionally beyond just chasing a fruit-punch novelty.

• Limited availability: We are releasing a very limited number of these sets.
• Event: Join us live at Brewtus Roasting for the World Cupping event.
• Select Coffee with Cuppping at Brewtus Roasting. 
• LIMIT 1 KIT PER PERSON

Release & Shipping Schedule

To ensure absolute freshness, all kits will follow a strict, unified roasting and shipping timeline:

• Roast Date: TBD - Around last week of August or early September

• Ship Date: TBD - within a week of roast date

• Orders for people cupping at Brewtus Roasting will be pick up only. 

Important Guidelines

• ⚠️ Please Note:
• Strict Limit: 2 kits per person.
• Refund Policy: All sales are final. No refunds.

• Eligibility: Available to U.S. Customers only. No international shipping.