{"product_id":"pre-vente-james-hoffman-ft-94-celcius","title":"PRE-SALE The Fermentation project James Hoffman ft. 94 celcius","description":"\u003ch2\u003e\u003cspan\u003eThe box includes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFour coffees of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e each, from exactly the same batch, but processed using four different methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eMechanically demucilaged coffee\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cspan\u003e(no fermentation — control coffee)\u003c\/span\u003e\u003c\/em\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eWild fermentation\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eLactobacillus inoculated fermentation\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eYeast inoculated fermentation (Saccharomyces)\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTotal: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e400 g of coffee\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWhy is this project unique?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUsually, when we taste a fermented coffee, it's impossible to know exactly what fermentation has contributed, as we never taste the coffee \"before.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFermentation Project\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e eliminates this variable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAll four coffees come from:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\n\u003cli\u003e\n\n\u003cspan\u003ethe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esame producer\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cspan\u003ethe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esame harvest\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cspan\u003ethe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esame varietal\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cspan\u003ethe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esame terroir\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe only difference is the fermentation process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is likely the most educational experience ever offered on the subject.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eThe four processes explained\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eControl Coffee — Mechanically Demucilaged\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe mucilage is mechanically removed immediately after harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNo fermentation takes place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis version allows you to discover the natural profile of the coffee, influenced solely by the varietal, terroir, and agricultural practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWild Fermentation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe traditional process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe coffee ferments for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e48 hours\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e thanks to yeasts and bacteria naturally present on the fruit and in the environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis method develops more complexity and represents the majority of traditional washed coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eLactobacillus Fermentation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA specific culture of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLactobacillus\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is added during fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis bacterium promotes the production of organic acids, generally increasing vibrancy, precision, and aromatic complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eYeast Fermentation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSaccharomyces\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e culture is inoculated for 48 hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYeasts produce more aromatic precursors, which often influences body, texture, and the perception of sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eThe coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eProducers\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: Hector \u0026amp; Lilian Leal (Rueda Farms)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eFarm\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: Finca San Miguel Urias\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eOrigin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: Antigua, Guatemala\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eAltitude\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: 1,460 – 1,540 m\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eVarietals\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\n\u003cli\u003e\u003cspan\u003e85% Caturra\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003e15% H1\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eBourbon\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eGlobal tasting\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter several weeks of rest, James Hoffmann will host a global tasting where thousands of enthusiasts will simultaneously compare the four coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou can participate from home with the exact same coffees tasted around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWhy order from 94 Celcius?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe are extremely happy to represent Canada alongside other roasters in this large-scale project.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach coffee will be roasted with the same attention to detail as our competition coffees to reveal the most subtle differences between the four fermentations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis box is not just a purchase.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a sensory, educational, and unique experience that will undoubtedly mark the recent history of specialty coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"94Celcius","offers":[{"title":"Default Title","offer_id":46048032718927,"sku":null,"price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2225\/5825\/files\/Sebastian-Ramirez_31_4401d2cf-a396-4a94-8781-c6ebd78807d0.jpg?v=1784214817","url":"https:\/\/94celcius.com\/en-us\/products\/pre-vente-james-hoffman-ft-94-celcius","provider":"94Celcius","version":"1.0","type":"link"}