The Fermentation Project Collection

James Hoffmann will host a live, global tasting of these coffees on October 3 at 8:00 AM MDT / 3:00 PM UK time. This coffee set will roast September 11 and ship by September 18 in order to give the coffees adequate time to rest and to ensure any shipping carrier delays do not prevent anyone from receiving the coffee in time. 

La Barba Coffee is proud to be one of a select group of roasters worldwide participating in The Fermentation Project—a collaborative exploration of coffee fermentation organized by James Hoffmann and fermentation specialist Lucia Solis.

This limited-release tasting collection is designed to demonstrate how fermentation alone can shape a coffee's flavor. Using coffee from the same farm, harvest, and lot, four distinct processing methods were applied, isolating fermentation as the only variable. The result is a rare opportunity to taste the remarkable differences that emerge from each approach.

Each kit includes 75g of each coffee, plus one packet of Third Wave Water Classic Light Roast to ensure you’re tasting the coffees with an optimized water profile.

• Mechanically Demucilaged

• Wild Fermentation

• Lactobacillus Inoculated Fermentation

• Yeast Inoculated Fermentation

• 1 packet of Third Wave Water Classic Light Roast (formulated for 1 gallon of water)

About the Coffee

Produced by Hector and Lilian Leal at Finca San Miguel Urias in Guatemala's Antigua Valley, each coffee begins with the exact same lot before undergoing one of four carefully controlled processing methods.

The control coffee is Mechanically Demucilaged, where the mucilage is removed without fermentation, allowing the coffee's inherent varietal and growing characteristics to shine.

The Wild Fermentation undergoes a traditional 48-hour submerged fermentation using naturally occurring local microbes.

The Lactobacillus Inoculated coffee demonstrates how targeted bacterial fermentation can enhance organic acid production, increasing brightness and complexity.

The Yeast Inoculated coffee uses Saccharomyces yeast during a 48-hour submerged fermentation to encourage the development of flavor precursors, resulting in greater body and complexity.

The Fermentation Project Collection represents a focused exploration of processing techniques by producers Hector and Lilian Leal. Sourced from the Guatemala · Antigua Valley region, these coffees highlight the meticulous agricultural standards maintained by the Leal family. By experimenting with controlled fermentation, the producers aim to push the boundaries of traditional flavor profiles, offering a unique perspective on the terroir of this renowned growing area.

Roasted by La Barba Coffee, this collection invites drinkers to engage deeply with the nuances of the cup. While processing methods often influence the final body and acidity of a coffee, the specific impact of fermentation can vary significantly between lots. To better identify the complex characteristics present in these beans, we recommend referencing the flavor wheel as you evaluate the cup. This collection serves as a testament to the ongoing innovation within the Antigua Valley, bridging the gap between traditional cultivation and modern processing science.