The Fermentation Project: tasting four fermentations side-by-side

What happens when you take exactly the same coffee and change only one variable: the fermentation?

This is the question at the heart of The Fermentation Project, a global experiment conceived by James Hoffmann in collaboration with fermentation consultant Lucia Solis.

At 94 Celcius, fermentation has been part of our world for several years. We work with everything from very clean washed coffees to fermentations with selected yeasts, thermal shock processes, and particularly expressive co-fermented coffees.

But this project is different.

Rather than comparing four coffees from different farms, varieties, and terroirs, we have here the same coffee, from the same farm and the same harvest, processed using four distinct fermentation protocols.

In other words, this isn't just a tasting.

It’s an experiment.

And for a team like ours, where coffee, science, and sensory exploration constantly intersect, that is precisely what makes the project so interesting.

The global tasting: October 3, 2026 at 10 a.m. Montreal time

The global tasting will take place on Saturday, October 3, 2026 at 10 a.m. Montreal time (EDT), which is 3 p.m. BST in the United Kingdom.

James Hoffmann will guide thousands of coffee lovers live through the tasting of the four coffees.

The broadcast will take place on James Hoffmann's YouTube channel:

Watch the tasting on James Hoffmann's YouTube channel

If you can't be there at 10 a.m., no problem: the video will remain available after the broadcast and you will be able to perform the experiment at your own pace. The official The Fermentation Project website recommends setting aside about 30 to 40 minutes to properly prepare and compare the coffees.

If you purchased your The Fermentation Project kit from 94 Celcius, your box contains four 100g bags, which gives you enough coffee to participate in the comparative tasting and then revisit each fermentation with your preferred brewing method.

Our recommendation: you absolutely must start by tasting the four coffees side-by-side.

The differences become much easier to understand when you eliminate as many variables as possible.

One coffee. Four fermentations.

The four coffees come from the same lot from Finca San Miguel Urias, in Antigua, Guatemala.

The farm is owned by Hector and Lilian Leal and is operated under Rueda Farms in the Antigua valley, between Ciudad Vieja and San Miguel Dueñas.

The lot is composed of approximately 85% Caturra and 15% H1, with a small proportion of Bourbon.

Lucia Solis worked directly with the farm team so that each of the four lots was depulped, fermented, washed, and dried according to a precise protocol.

It is this consistency that makes the experience particularly interesting.

The origin does not change.

The farm does not change.

The harvest does not change.

The genetics remain essentially the same.

The fermentation becomes the variable.

1. Mechanical demucilagination: the control

For the first coffee, the mucilage surrounding the bean is removed mechanically after harvest, with practically no fermentation.

You can think of this coffee as our control group.

Without prolonged fermentation to modify its expression, it allows us to observe more directly what the terroir, variety, and agricultural work bring to the coffee.

At 94 Celcius, this coffee serves as the starting point for the entire experiment.

To look for during tasting: clarity, sweetness, structure, and the intrinsic character of the coffee.

Memorize this cup.

The next three will allow us to see what happens when we modify the fermentation.

2. Wild fermentation: letting the microbial environment work

The second coffee undergoes a 48-hour submerged fermentation, without inoculation of a selected microorganism.

The process relies on the microorganisms naturally present on the coffee and in its environment.

It is an approach much closer to the fermentation traditionally associated with many washed coffees.

Compare it directly to the mechanically demucilaged coffee.

Has the acidity changed?

Are the fruits different?

Is the sweetness expressed differently?

Does the coffee seem more aromatic or more complex?

This is where the influence of fermentation begins to become noticeable in the cup.

3. Lactobacillus inoculation: bacteria as a variable

The third coffee also spends 48 hours in submerged fermentation, but this time with an inoculation of Lactobacillus bacteria.

Lactic bacteria are particularly interesting in coffee fermentation since they can influence the production of organic acids and, consequently, our perception of acidity, sweetness, and texture.

This doesn't necessarily mean the coffee will simply be "more acidic."

The sensory experience is much more complex.

Instead, compare the quality of the acidity.

Is it rounder?

Brighter?

Softer?

Does the perception of fruits change?

What happens to the texture?

This is when the experience becomes truly fascinating.

The green coffee hasn't changed.

The farm hasn't changed.

The variety hasn't changed.

The microbiology of the fermentation, however, has changed.

4. Inoculation with Saccharomyces: another microbial path

The fourth coffee uses a selected Saccharomyces yeast during another 48-hour submerged fermentation.

Yeasts metabolize sugars differently than bacteria and can contribute to the development of aromatic precursors during fermentation.

For us, this is probably one of the most interesting comparisons in the box.

Taste this coffee immediately after the Lactobacillus one.

Rather than simply asking yourself which one you prefer, ask yourself a much more interesting question:

What has changed?

Start with the aroma.

Then the sweetness.

Then the fruits.

The texture.

And finally the length in the mouth.

The goal is not necessarily to be able to blindly identify the type of fermentation.

The goal is to understand how a modification of the microbial environment can transform the sensory expression of the same coffee.

Our roasting approach at 94 Celcius

Our goal was certainly not to transform these four lots into four completely different coffees through roasting.

It was quite the opposite.

We wanted the roasting to interfere as little as possible with the experience.

The four coffees were therefore roasted with a light approach aimed at preserving clarity and letting the differences created by the processes express themselves in the cup.

That is precisely one of the challenges of a project like this.

If the roast development becomes too dominant, certain more subtle differences between the fermentations can become difficult to distinguish.

But roasting extremely light is not automatically the solution either.

The coffees must still develop enough sweetness and solubility to be pleasant to taste.

Our goal was therefore simple:

transparency.

One same coffee.

Four fermentations.

One same roasting intention.

And as little interference as possible between the farm process and what you will taste in your cup.

Why this experiment is important

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

Anaerobic fermentation, selected yeasts, thermal shock, prolonged fermentation, inoculation, and co-fermentation now appear regularly on coffee bags.

But there is a problem when trying to understand what these words actually mean in the cup.

Normally, all variables change at the same time.

Take a washed Ethiopian coffee and compare it to an anaerobic Colombian coffee.

The country has changed.

The variety has changed.

The farm has changed.

The terroir has changed.

The producer has changed.

The harvest has changed.

And the fermentation has changed.

From a scientific point of view, this is not a very good experiment.

The Fermentation Project eliminates many of these variables.

By using the same coffee and voluntarily modifying its fermentation protocol, we can much better isolate and taste the influence of the process.

That is what makes this box so special.

These are not just four interesting coffees.

It is a sensory experiment.

What you need for the tasting

To compare the four coffees under the best possible conditions, we recommend:

• the four coffees from your The Fermentation Project box;

• a grinder, ideally burr;

• four identical cups or small bowls;

• a digital scale;

• a kettle;

• one spoon per person;

• soft and relatively neutral water;

• something to take notes;

• a device to follow the YouTube broadcast.

Above all, try to keep all variables constant.

Same amount of coffee.

Same grind.

Same water.

Same temperature.

Same containers.

When looking to compare four coffees, consistency is more important than trying to get the perfect extraction for each individual lot.

Water matters more than you might think

A cup of coffee is composed mainly of water, and its mineral composition greatly influences what we perceive.

For this tasting, we recommend relatively soft and neutral water that will not mask the acidity or the aromas.

If you already use Third Wave Water or another mineral recipe designed for coffee, simply choose a profile you know well.

Otherwise, good filtered water will work perfectly.

The most important thing is, once again, very simple:

use exactly the same water for all four coffees.

We are looking to eliminate variables.

Don't look for "the best" right away

This is probably our most important recommendation.

It will be very tempting to immediately rank the four coffees from best to worst.

Try not to do that.

At least, not on the first pass.

Instead, ask yourself questions.

Which fermentation produces the clearest cup?

Which one modifies the aromas the most?

Where does the acidity change the most?

Which fermentation seems to increase the perception of sweetness?

Does the texture change?

Which coffee remains closest to the control?

And above all:

Can you identify something in coffees 2, 3, or 4 that was simply not present in the first one?

There is not necessarily a right answer.

That is exactly the point of the experiment.

After the live tasting

One of the advantages of receiving 100g of each coffee is that the experience doesn't have to stop after the live session.

Once the comparison is over, prepare the coffees individually.

Try your usual V60 recipe.

An AeroPress.

Taste them as they cool down.

Come back to them a few days later.

A coffee that seems subtle when surrounded by three other cups can become fascinating when prepared alone.

And once you have identified certain differences between the fermentations, you might start to recognize similar characteristics in other coffees.

That is where an experiment like this becomes truly useful.

It changes the way we taste.

Coffee, fermentation, and curiosity

At 94 Celcius, curiosity has always been part of how we approach coffee.

We love expressive fermentations and unusual processes, but we equally love extremely clean washed coffees where the terroir and variety tell almost the whole story.

Understanding fermentation actually allows us to better appreciate both.

The objective of The Fermentation Project is not to demonstrate that one method is superior to the others.

It is instead about understanding what each decision brings to the cup.

That is why we are particularly happy to have participated in this project.

Four coffees.

One farm.

One harvest.

Four fermentation protocols.

And thousands of people all over the world who will perform the same experiment at the same time.

See you on Saturday, October 3 at 10 a.m. Montreal time, on James Hoffmann's YouTube channel.

And during the tasting, don't just look for your favorite coffee.

Look for what has changed and ask yourself why.

Update: October 02, 2026



Initial Launch BLOG:

One coffee. Four fermentation processes. Four different aromatic expressions to compare during the same tasting.

Presale is open! Reserve your tasting kit now.

📅 Important dates

• Presale: starting now
• September 11, 2026: The four coffees will be roasted to ensure optimal freshness for all participants.
• October 3, 2026: A simultaneous, live global tasting with James Hoffmann. Thousands of enthusiasts around the world will taste the exact same coffees at the same time and compare their impressions.

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 box set in Quebec and Canada.

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

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

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

The box set will contain four 100g bags, for a total of 400g of coffee:

• a mechanically demucilaged coffee;

• a coffee subjected to wild fermentation;

• a coffee inoculated with lactic acid bacteria;

• a coffee inoculated with a selected yeast.

You can order your box set now here: Fermentation Project!

In summary: what is The Fermentation Project?

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

A single batch 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 are tasked with roasting them and offering them as comparative box sets.

Participants will be able to prepare the four coffees side-by-side and follow a tasting session guided by James Hoffmann on October 3, 2026!

The goal is not just to discover four coffees.

It is to learn how 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 tells 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;

• brewing.

When we perceive more fruit, higher acidity, or a creamier texture in a coffee, it is therefore difficult to attribute these differences to a single step.

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 batch. Fermentation thus becomes the primary variable being 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 enthusiasts can normally achieve by buying four different coffees.

What is coffee fermentation?

Coffee fermentation occurs after the cherries are harvested.

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

These microorganisms can include:

• yeasts;

• lactic acid bacteria;

• acetic acid bacteria;

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

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

These transformations can influence the coffee in several ways:

• facilitating the removal of mucilage around the bean;

• modifying perceived acidity;

• influencing texture;

• changing the intensity of certain fruity notes;

• promoting or reducing certain aromatic precursors;

• improving batch consistency;

• causing defects when the process is poorly controlled.

Fermentation is therefore not simply 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

Beneath the skin of the coffee cherry lies pulp, followed by a viscous, sugar-rich layer called mucilage.

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

It then constitutes a source of nutrients for microorganisms. Depending on the chosen method, the producer can:

• quickly remove the mucilage with a machine;

• let the naturally present microorganisms act;

• add a selected microbial culture;

• control the 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, monitored environment.

The four processes of the Fermentation Project

1. Mechanical demucilagination

The first coffee is mechanically demucilaged.

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

Within the scope of the project, this coffee serves primarily as a reference point.

It will allow for observing the profile of the batch when less fermentative intervention is desired.

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

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

2. Wild fermentation

The second coffee comes from a wild fermentation (spontaneous).

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

These microorganisms can come from:

• the surface of the cherries;

• the tanks;

• water;

• the 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, the degree of ripeness of the fruit, water quality, equipment hygiene, the duration of the process, and available oxygen can all influence the microbial populations that dominate the 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 utilize certain sugars and produce, among other things, 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 serve to:

• direct fermentation more quickly;

• reduce the influence of undesirable microorganisms;

• make results more reproducible;

• better control the batch profile;

• decrease certain risks associated with spontaneous fermentation.

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

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 a 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 different aromatic molecules.

Certain yeasts are selected for their ability to:

• quickly dominate a fermentation;

• act in a predictable manner;

• tolerate certain conditions;

• improve reproducibility;

• promote the formation of specific 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 for the comparison of a yeast-inoculated fermentation with a spontaneous fermentation and a lactic fermentation, using the same coffee base.

Controlled fermentation and co-fermentation: what is 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 the addition of another substrate or ingredient into the fermentation environment. This can be fruit, spices, plants, or materials rich in sugars and microorganisms.

In a fermentation inoculated with a 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 made a name for himself as an author, entrepreneur, and communicator. He is particularly recognized for his ability to make complex topics 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 broader audience.

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

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

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

Who is Lucia Solis?

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

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

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

Her work does not consist simply of creating the most intense fermentations or the most surprising profiles.

Rather, she helps producers view coffee processing as a strategic tool that allows for:

• reducing risks to profits;

• simplifying protocols;

• better understanding variables;

• increasing consistency;

• developing reproducible profiles;

• protecting or enhancing the value of the coffee;

• making innovations applicable on a larger scale.

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

This dimension is important.

A spectacular fermentation that works once does not necessarily have much value for a producer if it is impossible to reproduce, too expensive, or too risky.

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

The role of Caravela in the project

Caravela acts as an origin partner and international distribution partner for the project.

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

This logistics component is considerable.

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

• precisely identified;

• correctly separated;

• packaged;

• exported;

• distributed in multiple markets;

• roasted within a comparable window;

• 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 is participating in The Fermentation Project

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

We work regularly 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.

Notably, 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 have taught us that a fermentation cannot be evaluated solely by its name.

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

To understand a process, one must also consider:

• the starting coffee;

• the variety;

• the ripeness of the fruit;

• the temperature;

• the duration;

• the microbial culture;

• the presence or absence of oxygen;

• the type of tank;

• the drying method;

• storage;

• roasting.

We have also found that highly processed coffees require special 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 preserve their clarity.

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

It is not just about selling four different coffees. It is about offering an experience that allows you to taste a variable with greater rigor.

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 exactly the same roast profile to all four coffees without any adaptation. Different processes can change how they behave in the roaster.

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

We will therefore seek a balance:

• comparable final color;

• consistent level of development;

• a roast light enough to preserve the differences;

• limited adjustments when a batch's physical behavior requires it;

• 10

  a common roasting window before the 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 could the tasting look like?

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

However, cupping has 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 several temperatures;

• the four cups can be compared quickly.

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

To better compare the fermentations, the same parameters must 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 which 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 fermenty notes?

Acidity

The acidity might seem bright, soft, citric, malic, lactic, or more diffuse.

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

Sweetness

Certain 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 seem light, silky, creamy, juicy, or denser?

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

Clarity

Can you easily distinguish several notes, or does the profile seem more blended?

A very intense coffee is not necessarily clearer.

Finish

Observe the duration and quality of the aftertaste.

A fermentation can create a pleasant and persistent finish, but it can also produce a dry, alcoholic, or unbalanced sensation when poorly managed.

Your preference

Finally, note which coffee you prefer.

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

Does fermentation add flavors to the coffee?

The answer requires nuance.

In a classic or inoculated fermentation, a yeast or bacterium does 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 the green coffee.

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

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

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

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

Can fermentation improve producers' incomes?

Potentially, yes, but it is 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 labor, 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 more stability, not just more attention.

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

94 Celcius will offer The Fermentation Project in Canada.

Each kit will contain:

• 100 g of mechanically demucilaged coffee;

• 100 g of coffee from wild fermentation;

• 100 g of coffee inoculated with lactic bacteria;

• 100 g of coffee inoculated with yeast.

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

The quantities available will be limited.

If you want to understand the concrete impact of fermentation on the taste of coffee, it will be hard to imagine an experience more relevant than The Fermentation Project. On October 3, 2026, you will taste exactly the same coffees as thousands of enthusiasts all over the world, guided live by James Hoffmann.

Why will the quantities be limited?

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

To create a complete kit, we must have the same amount of each process. When one of the four coffees is sold out, it becomes impossible to produce new kits.

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

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

Once our allocation has been processed into kits 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 with the collaboration of Lucia Solis. The same coffee from Guatemala was processed using four fermentation methods to allow participants to compare their effects.

On October 3, 2026, thousands of coffee enthusiasts will simultaneously taste the same four coffees all over the world. 94 Celcius is among the roasters selected to represent Canada in James Hoffmann's The Fermentation Project.

Who is James Hoffmann?

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

Who is Lucia Solis?

Lucia Solis is a specialist in fermentation and post-harvest coffee processing. Trained in viticulture, oenology, 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 be subjected to four different treatments.

What are the four processes?

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

How much coffee does the kit contain?

The 94 Celcius kit will contain four 100 g bags, for a total of 400 g of coffee.

What will the price of the kit be in Canada?

The official price at 94 Celcius will be $59.95.

When will pre-orders start?

Pre-orders are open!

Is the project accessible to beginners?

Yes. You do not need to be a barista or a fermentation specialist. The goal 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, the grinder, and the adjustment. For a first comparison, a filter brew or cupping will likely make it easier to compare the four processes.

Do you need to own a V60?

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

Will the four coffees taste completely different?

Differences should be perceptible, but they will not necessarily be as extreme as those observed between four origins or four co-fermentations. The project is about 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 is not 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 allows us to limit other variables and better observe the differences associated with the fermentation processes.

Why is coffee fermentation important?

It can influence the stability of the process, the removal of mucilage, the quality, the reproducibility, and the sensory profile of the coffee. It also represents an important step in managing risks and value 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 is found on labels, in coffee descriptions, in competitions, and in conversations between roasters and producers.

Yet, it remains difficult to truly understand its effect when comparing totally different coffees.

The Fermentation Project offers us a rare opportunity: starting from a common base and observing what four approaches can change.

Some differences will perhaps 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 roastery.

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

The kit is available now for $59.95. Act fast, very limited quantities.

In short

• Creator: James Hoffmann
• Scientific Specialist: Lucia Solis
• Origin: Guatemala
• Number of coffees: 4
• Same coffee lot
• Single variable: fermentation
• Roasting: September 11, 2026
• Global tasting: October 3, 2026
• Canadian kit: 94 Celcius (4 × 100 g)