{"product_id":"fermentation-project-set-pre-sale","title":"Fermentation Project Set Pre-Sale","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe're excited to be participating in \u003c\/span\u003e\u003cspan\u003eThe Fermentation Project\u003c\/span\u003e\u003cspan\u003e, an educational exploration of coffee processing. Created by renowned coffee educator James Hoffmann and fermentation and microbial specialist Lucia Solis, the project explores one of coffee's most fascinating variables: fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBy keeping every other factor consistent—the farm, terroir, harvest, and varietals—the project isolates fermentation as the only changing variable. This makes it possible to better understand how different fermentation styles alone influence the character, flavor, and overall expression of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eAll orders will be roasted on the 14th of September and shipped out on the week of the 21st, to ensure the coffee has enough time to rest before the live tasting on October 3rd.  \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe kit includes 75g of coffee per sample.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe Processes:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMechanically Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe coffee is mechanically depulped, washed, and moved straight to the drying patios. By keeping microbial activity to a minimum, this lot serves as the control.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYeast Inoculated\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAfter de-pulping, a selected \u003c\/span\u003e\u003cspan\u003eSaccharomyces\u003c\/span\u003e\u003cspan\u003e yeast culture is introduced at the start of fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eLactobacillus Inoculated\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eA selected \u003c\/span\u003e\u003cspan\u003eLactobacillus\u003c\/span\u003e\u003cspan\u003e culture is added at the beginning of fermentation to promote controlled lactic acid fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eWild Fermentation\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFermentation is carried out using only the naturally occurring bacteria, yeasts, and fungi present in the local environment, allowing the native microbial community to drive the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFermentation Duration:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eEach will be submerged and fermented for \u003c\/span\u003e\u003cspan\u003e48 hours\u003c\/span\u003e\u003cspan\u003e before proceeding to the drying stage.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe information on the coffee:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFarm: \u003c\/span\u003e\u003cspan\u003eFinca San Miguel Urias\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrigin: \u003c\/span\u003e\u003cspan\u003eGuatemala\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003cspan\u003e Antigua Valley between Ciudad Vieja \u0026amp; San MIguel Dueñas \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVarietals\u003c\/span\u003e\u003cspan\u003e: 85% Caturra, 15% H1, less than 1% Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eElevation\u003c\/span\u003e\u003cspan\u003e: 1,460-1,540 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProducers\u003c\/span\u003e\u003cspan\u003e: Hector \u0026amp; Lilian Leal\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAll sales are final, No refunds, returns, or cancelations.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"New Heights Coffee Roasters","offers":[{"title":"Default Title","offer_id":51151907127463,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/5527\/3895\/files\/Untitleddesign.png?v=1786374724","url":"https:\/\/newheightscoffee.com\/products\/fermentation-project-set-pre-sale","provider":"New Heights Coffee Roasters","version":"1.0","type":"link"}