James Hoffmann's Fermentation Project is coming to 94 Celcius in Canada

One coffee. Four fermentation processes. Four different aromatic expressions to compare in a single tasting.

The Fermentation Project, conceived by James Hoffmann in collaboration with fermentation specialist Lucia Solis, will be one of the most ambitious and educational experiences offered to the global specialty coffee community in 2026.

94 Celcius will be one of the participating roasters and will offer the kit in Quebec and Canada.

Each set will contain four coffees from the same lot of green coffee. The variety, origin, harvest, and production conditions will remain the same. The main variable that will change is the fermentation process used after harvesting.

This approach will answer a question as simple as it is complex:

What effect does fermentation really have on the taste of coffee?

The kit will contain four 100g sachets, for a total of 400g of coffee:

• mechanically demucilaged coffee;

• wild fermented coffee;

• coffee inoculated with lactic acid bacteria;

• coffee inoculated with selected yeast.

The Canadian price of the kit, the release date, and pre-order details at 94 Celcius will be announced soon.

In summary: What is The Fermentation Project?

The Fermentation Project is an international comparative tasting experience dedicated to coffee fermentation.

The same lot of coffee produced in Guatemala was separated into four parts. Each was then processed according to a different protocol. The four coffees were distributed to participating roasters in several countries, who must roast them and offer them as comparative kits.

Participants will be able to prepare the four coffees side-by-side and follow a guided tasting by James Hoffmann.

The goal is not just to discover four coffees.

It is to learn to recognize what different microorganisms and different processing methods can change in a cup, when almost all other variables are kept constant.

Why compare a single coffee fermented in four ways?

Comparing two coffees from different farms teaches us relatively little about the precise effect of their fermentation.

Even when they come from the same country, several factors can vary:

• botanical variety;

• altitude;

• soil;

• climate;

• cherry ripeness;

• harvest date;

• drying method;

• storage;

• roasting;

• preparation.

Therefore, when you perceive more fruit, more acidity, or a creamier texture in a coffee, it's difficult to attribute these differences to a single stage.

The Fermentation Project seeks to reduce this problem.

In this experiment, the raw material is common to all four coffees. They come from the same project, the same origin, and the same initial lot. Fermentation thus becomes the main variable studied.

This is not a perfectly isolated laboratory experiment in the scientific sense. Drying and biological reactions remain complex phenomena. But it is a much more controlled comparison than what amateurs can normally achieve by buying four different coffees.

What is coffee fermentation?

Coffee fermentation occurs after the cherries are harvested.

As with wine, beer, bread, cocoa, or certain dairy products, microorganisms use sugars and other compounds available in their environment.

These microorganisms may include:

• yeasts;

• lactic acid bacteria;

• acetic acid bacteria;

• other microbial populations naturally present on fruits, in water, on equipment, or in the farm environment.

During their activity, microorganisms transform certain compounds and produce different metabolites, notably acids, alcohols, and aromatic molecules.

These transformations can influence coffee in several ways:

• facilitate the removal of mucilage around the bean;

• modify perceived acidity;

• influence texture;

• change the intensity of certain fruity notes;

• promote or diminish certain aromatic precursors;

• improve lot consistency;

• cause defects when the process is poorly controlled.

Fermentation is therefore not just a way to make coffee more "funky."

It is primarily a post-harvest transformation step that can help producers manage mucilage, drying, stability, and coffee quality.

Mucilage: the environment where part of the fermentation takes place

Under the skin of the coffee cherry is pulp, then a viscous, sugar-rich layer called mucilage.

After pulping, some of this mucilage remains attached to the parchment surrounding the bean.

It then serves as a nutrient source for microorganisms. Depending on the chosen method, the producer can:

• quickly remove the mucilage with a machine;

• allow naturally present microorganisms to act;

• add a selected microbial culture;

• control duration, temperature, pH, or oxygen exposure.

The word "fermentation" therefore covers very different realities.

A spontaneous fermentation in an open tank does not necessarily produce the same result as an inoculated fermentation, carried out in a closed and monitored environment.

The four Fermentation Project processes

1. Mechanical demucilagination

The first coffee is mechanically demucilaged.

A machine physically removes a large part of the mucilage present around the parchment. Fermentative activity can thus be limited compared to other treatments.

In the context of the project, this coffee primarily serves as a reference point.

It will allow observation of the lot's profile when a lower fermentative intervention is sought.

This does not necessarily mean that no fermentation occurs. Microorganisms are present throughout the processing chain. However, the rapid removal of mucilage reduces the amount of available substrate and the importance of fermentation as an intentional step.

In the cup, this coffee might more directly reveal certain characteristics specific to the raw material and origin. However, a comparative tasting will be necessary before drawing conclusions about its precise profile.

2. Wild fermentation

The second coffee is the result of wild fermentation (spontaneous).

In this context, the term "wild" means that the process primarily relies on microorganisms already present in the environment, rather than a specific culture intentionally added.

These microorganisms can come from:

• the surface of the cherries;

• the tanks;

• water;

• air;

• farm facilities;

• previous fermentations.

Spontaneous fermentations are common in traditional coffee processing. They can create complex and distinctive profiles, but they can also be more variable.

Ambient temperature, fruit ripeness, water quality, equipment hygiene, process duration, and available oxygen can all influence the microbial populations that dominate fermentation.

The result is therefore not produced by a single microorganism. It emerges from a complex biological ecosystem.

3. Fermentation inoculated with lactic acid bacteria

The third coffee is fermented with a culture of Lactobacillus, a group historically associated with lactic acid bacteria.

These microorganisms use certain sugars and notably produce lactic acid as well as other compounds resulting from their metabolism.

Lactic acid bacteria are used in several fermented foods. In coffee, their interest is not limited to creating a particular acidity.

Controlled inoculation can also be used to:

• guide fermentation more quickly;

• reduce the influence of undesirable microorganisms;

• make results more reproducible;

• better control the lot's profile;

• reduce certain risks associated with spontaneous fermentation.

However, it would be simplistic to state that lactic fermentation will automatically yield a creamy coffee or that it will always produce a yogurt-like acidity.

The result also depends on the strain used, the substrate, time, temperature, pH, oxygen, drying, and the coffee itself.

This is precisely what makes the comparison proposed by the project so interesting.

4. Fermentation inoculated with yeast

The fourth coffee was fermented with a selected yeast.

Yeasts already play a natural role in many spontaneous fermentations. They consume certain sugars and can produce ethanol, carbon dioxide, acids, and various aromatic molecules.

Certain yeasts are selected for their ability to:

• quickly dominate a fermentation;

• act predictably;

• tolerate certain conditions;

• improve reproducibility;

• promote the formation of particular aromatic compounds.

In wine and beer, the importance of the yeast strain is well known. Two different yeasts can produce distinct sensory results from a similar substrate.

In coffee, this relationship is even more complex since the compounds produced during fermentation must then withstand drying, storage, and roasting before being perceived in the cup.

The Fermentation Project will specifically allow comparison of a yeast-inoculated fermentation with a spontaneous fermentation and a lactic fermentation, all based on the same coffee.

Controlled fermentation vs. co-fermentation: what's the difference?

These two terms are sometimes used as if they described the same thing, but this is not always the case.

A controlled fermentation generally refers to a process in which the producer monitors or adjusts certain variables:

• temperature;

• duration;

• pH;

• oxygen;

• pressure;

• container type;

• inoculated microorganism;

• amount of mucilage;

• sugar concentration.

A co-fermentation generally involves adding another substrate or ingredient to the fermentation environment. This can include fruits, spices, plants, or materials rich in sugars and microorganisms.

In an inoculated fermentation with yeast or bacteria, a microbial culture is added to guide the process.

In a co-fermentation, another material is usually added that can participate in the fermentation and influence the sensory profile.

The Fermentation Project does not aim to compare flavored coffees or co-fermentations with spectacular profiles. Instead, it seeks to understand the fundamental mechanisms of fermentation through four distinct approaches.

Who is James Hoffmann?

James Hoffmann is one of the most influential figures in contemporary specialty coffee.

He won the World Barista Championship in 2007 and subsequently became known as an author, entrepreneur, and communicator. He is particularly recognized for his ability to make complex subjects related to extraction, roasting, equipment, green coffee, and sensory science accessible.

Through his videos, books, and global tasting projects, he has helped introduce specialty coffee to a much wider audience.

His collective experiments generally do not seek to impose a single answer.

Instead, they allow participants to taste, compare, and develop their own understanding.

The Fermentation Project precisely follows this logic: transforming a technical subject into a concrete experience that can be replicated at home.

Who is Lucia Solis?

Lucia Solis is a consultant in coffee fermentation and post-harvest processing.

She studied viticulture and enology at the University of California at Davis, specializing in microbiology and fermentation science. She then worked for nine years in Napa Valley wine production before focusing her work on coffee from 2014.

Today, she has over twelve years of international experience in coffee and has collaborated with producers in more than fifteen countries.

Her work is not simply about creating the most intense fermentations or the most surprising profiles.

Instead, she helps producers view coffee processing as a strategic tool for:

• reducing risks at the mill;

• simplifying protocols;

• better understanding variables;

• increasing consistency;

• developing reproducible profiles;

• protecting or enhancing coffee value;

• making innovations applicable on a larger scale.

Her approach combines microbiological principles, operational simplicity, and the economic realities of farms.

This dimension is important.

A spectacular fermentation that works once doesn't necessarily have much value for a producer if it's impossible to reproduce, too costly, or too risky.

The search for consistency can be as important as the search for aromatic intensity.

Caravela's role in the project

Caravela acts as the project's origin partner and international distribution partner.

The company has been present in Guatemala since 2016 and works with producer communities across the country. For The Fermentation Project, its role includes sourcing, quality assurance, export operations, and the logistics necessary to distribute coffees to participating roasters.

This logistical component is considerable.

For the experience to remain relevant, the four lots must be:

• precisely identified;

• correctly separated;

• packaged;

• exported;

• distributed in several markets;

• roasted within a comparable timeframe;

• offered to participants before the global tasting.

The Fermentation Project is therefore as much a transformation and education project as it is an international challenge of traceability and coordination.

Why 94 Celcius participates in The Fermentation Project

At 94 Celcius, we have been interested for several years in the relationship between fermentation, terroir, and aromatic profile.

We regularly work with producers who experiment with different post-harvest processes:

• controlled fermentations;

• inoculated fermentations;

• carbonic macerations;

• anaerobic processes;

• thermal shocks;

• prolonged fermentations;

• natural coffees;

• honey processes;

• co-fermentations.

We have roasted coffees produced by Diego Bermúdez, Sebastián Ramírez, Brayan Alvear, Wilton Benítez, Elias and Shady Bayter, Carolina Ramirez, and several other producers recognized for their mastery or exploration of processing methods.

These experiences taught us that fermentation cannot be evaluated by its name alone.

Two coffees described as "anaerobic" can behave and taste completely differently.

To understand a process, one must also consider:

• the initial coffee;

• the variety;

• the ripeness of the fruits;

• the temperature;

• the duration;

• the microbial culture;

• the presence or absence of oxygen;

• the type of tank;

• the drying method;

• the storage;

• the roasting.

We also found that highly processed coffees require particular attention during roasting.

Their density, moisture, water activity, and structure can differ. Some develop intense aromas very quickly, while others require a more delicate approach to maintain their clarity.

The Fermentation Project therefore directly aligns with our scientific curiosity and our way of working.

It's not just about selling four different coffees. It's about offering an experience that allows for a more rigorous comparison of a variable.

How will 94 Celcius roast the four coffees?

Our goal will be to develop profiles that make the comparison as clear and fair as possible.

It would not necessarily be relevant to apply the exact same roasting profile to all four coffees without any adaptation. Different processes can alter their behavior in the roaster.

Conversely, radically different profiles could introduce a new variable and make the comparison less useful.

We will therefore seek a balance:

• a comparable final color;

• a consistent development level;

• a light enough roast to preserve differences;

• limited adjustments when a lot's physical behavior demands it;

• a common roasting window before tasting.

Our priority will be readability.

Each coffee must remain distinct, but none should be artificially favored by a much more developed or spectacular roast.

What might the tasting experience be like?

The four coffees can be tasted as a filter brew or as part of a comparative cupping.

Cupping, however, offers certain advantages for a comparative experience:

• the same grind is used;

• the coffee-to-water ratio is identical;

• the pouring technique has less influence;

• the coffees can be tasted at multiple temperatures;

• the four cups can be compared quickly.

Regardless of the chosen method, consistency will be more important than seeking the perfect recipe.

To better compare the fermentations, the same parameters will need to be maintained:

• same water;

• same grinder;

• same grind;

• same ratio;

• same temperature;

• same contact time;

• same vessels;

• same tasting order.

We will publish an official recipe and preparation tips before the event.

How to analyze the four coffees?

A comparative tasting is not just about finding the one you prefer.

It can be interesting to note the differences across several dimensions.

Aromas

Before tasting, compare the smell of the ground coffees, then the aroma of the brews.

Does one fermentation seem to produce more floral, fruity, spicy, or fermented notes?

Acidity

Acidity can seem bright, soft, citric, malic, lactic, or more diffuse.

The goal is not necessarily to identify a specific acid, but to compare the form and intensity of the acidity.

Sweetness

Some processes can give an impression of ripe fruit, honey, brown sugar, or candy.

Also, ask yourself if this sweetness remains present as the cup cools.

Texture

Does the coffee feel light, silky, creamy, juicy, or denser?

Texture is sometimes one of the most revealing differences between two processes.

Clarity

Can several notes be easily distinguished, or does the profile seem more fused?

A very intense coffee is not necessarily clearer.

Finish

Observe the length and quality of the aftertaste.

Fermentation can create a pleasant and persistent finish, but it can also produce a dry, alcoholic, or unbalanced sensation when not properly controlled.

Your Preference

Finally, note your preferred coffee.

A scientific or educational approach does not preclude enjoyment. It is entirely possible to acknowledge that a process is technically interesting while still preferring the profile of another.

Does fermentation add flavors to coffee?

The answer requires nuance.

In a classic or inoculated fermentation, yeast or bacteria do not simply deposit a finished flavor inside the bean.

Microorganisms transform their environment and produce compounds. Some of these transformations can directly or indirectly influence the aromatic precursors present in green coffee.

Drying, storage, and roasting then transform these compounds again.

The aromas perceived in the cup are therefore the result of a chain of complex reactions.

In a co-fermentation with fruits or other ingredients, the boundary can become different, as new aromatic materials and new substrates are introduced into the process.

This is one reason why it is important not to group all methods under the simple expression "fermented coffee."

Can fermentation improve producers' incomes?

Potentially, yes, but it's not automatic.

A well-designed protocol can help a producer to:

• improve the consistency of their lots;

• reduce certain defects;

• better plan their operations;

• create sought-after profiles;

• differentiate their coffee;

• reach new markets;

• obtain a better price.

But a complex fermentation can also require:

• more labor;

• equipment;

• microbial cultures;

• more controls;

• precise drying;

• rigorous traceability;

• increased risk management.

The market should therefore not celebrate only the spectacular nature of a process.

To be truly beneficial, innovation must create sufficient value to compensate for the work, costs, and risks assumed at the origin.

This is a central aspect of Lucia Solis's approach: using microbiology and process control to help producers achieve greater stability, not just greater attention.

Where to buy James Hoffmann's Fermentation Project in Canada?

94 Celcius will offer The Fermentation Project in Canada.

Each box will contain:

• 100g of mechanically demucilaged coffee;

• 100g of wild fermented coffee;

• 100g of coffee inoculated with lactic bacteria;

• 100g of coffee inoculated with yeast.

The box will therefore contain four coffees and 400g in total.

Available quantities will be limited.

The official price of the box in Canada, the launch date, delivery terms, and pre-order opening will be announced shortly.

This page will be updated as soon as this information is confirmed.

We recommend signing up for the 94 Celcius newsletter to receive the announcement before sales open.

Why will quantities be limited?

Each roaster has access to a determined quantity of the four coffees.

To create a complete set, we must have the same quantity of each process. When one of the four coffees is out of stock, it becomes impossible to produce new sets.

The coffees will also be roasted, packaged, and assembled within a relatively short period so that they can be tasted in good condition during the global event.

This is therefore not a product that can be regularly restocked.

Once our allocation is processed into boxes and sold, no new production is guaranteed.

Frequently Asked Questions about The Fermentation Project

What is The Fermentation Project?

The Fermentation Project is an international comparative tasting created by James Hoffmann in collaboration with Lucia Solis. The same Guatemalan coffee has been processed using four fermentation methods to allow participants to compare their effects.

Who is James Hoffmann?

James Hoffmann is a coffee professional, author, and communicator. He won the World Barista Championship in 2007 and is globally recognized for his educational work on specialty coffee.

Who is Lucia Solis?

Lucia Solis is a specialist in coffee fermentation and post-harvest processing. Trained in viticulture, enology, and microbiology at UC Davis, she worked in wine before dedicating herself to coffee.

What coffee is used in the project?

The four coffees come from the same project in Guatemala. The initial lot was separated to undergo four different treatments.

What are the four processes?

The box compares mechanical demucilaging, wild fermentation, fermentation inoculated with lactic bacteria, and fermentation inoculated with yeast.

How much coffee does the box contain?

The 94 Celcius box will contain four 100g bags, totaling 400g of coffee.

What will be the price of the box in Canada?

The official price at 94 Celcius will be announced shortly. This page will be updated upon its unveiling.

When will pre-orders begin?

The exact date will be announced soon. Subscribing to the newsletter remains the best way to receive the announcement.

Is the project accessible to beginners?

Yes. You don't need to be a barista or fermentation specialist. The purpose of the project is precisely to make these differences accessible through tasting.

Can the coffees be prepared as espresso?

Yes, but espresso amplifies the effects of the recipe, grinder, and adjustment. For a first comparison, a filter brew or cupping will likely make it easier to compare the four processes.

Do I need a V60?

No. Any reproducible method can be used. The most important thing is to apply the exact same recipe to all four coffees.

Will the four coffees taste completely different?

Differences should be noticeable, but they won't necessarily be as extreme as those observed between four origins or four co-fermentations. The project focuses on understanding fermentation, not just aromatic intensity.

Do the coffees contain added fruits?

The four announced processes study demucilaging, spontaneous fermentation, and microbial inoculation. They are not presented as four co-fermentations with added fruits.

Which process is the best?

There isn't necessarily a universal answer. One process may offer more clarity, another more texture, and another more aromatic intensity. The preference will depend on the coffee and the taster.

Why does the project use only one coffee?

Using the same lot helps to limit other variables and better observe the differences associated with fermentation processes.

Why is coffee fermentation important?

It can influence process stability, mucilage removal, quality, reproducibility, and the sensory profile of the coffee. It also represents an important step in risk management and value creation at the farm level.

A rare opportunity to taste fermentation rather than just talk about it

Fermentation has become one of the most discussed topics in specialty coffee.

It appears on labels, in coffee descriptions, in competitions, and in conversations between roasters and producers.

However, it remains difficult to truly understand its effect when comparing completely different coffees.

The Fermentation Project offers us a rare opportunity: to start from a common base and observe what four approaches can change.

Some differences may be obvious. Others will be more subtle. It is even possible that our expectations will be challenged.

This is precisely what makes the experience relevant.

The goal is not to confirm that the most complex fermentation necessarily yields the best coffee.

The goal is to taste, compare, ask questions, and better understand the work done before the coffee arrives at our roaster.

94 Celcius is proud to participate in this global experience and make it accessible to the specialty coffee community in Quebec and Canada.

The price, sale date, and all box details will be revealed very soon.