Join us on October 3rd to cup coffees from The Fermentation Project roasted by Shelby who started the KW Coffee Collective with Ron.
Come by at 9:45am and at 10:00am we will join livestream with James Hoffmann and Lucia Solis and start tasting!
THE PROJECT
Using the same starting material, we created four different versions of the coffee to illustrate the effect of fermentation and processing on the same coffee. From a sensory perspective, our goal was to select a coffee that clearly showcases the nuance of fermentation while remaining clean, sweet, and approachable and we believe these lots achieve that balance very well. When people taste “fermented” coffees, they rarely get to taste the un-fermented version for comparison! The sets of four coffees were made available as raw green coffee to roasters around the world to purchase and roast ahead of a communal live tasting event. The live tasting is set for Saturday October 3rd and will be done as a livestream on James Hoffmann’s YouTube channel. Here are details on the four coffees:
James Hoffmann
James Hoffmann is an award-winning coffee professional, author, and communicator known for his influential work in specialty coffee. He won the World Barista Championship in 2007 and has since become one of the industry’s most respected voices through his educational YouTube channel, books, and global projects. James is recognized for making complex coffee topics accessible, combining deep technical knowledge with clarity, curiosity, and thoughtful exploration of flavor, process, and brewing.
Lucia Solis
Lucia Solis, Fermentation Consultant
Lucia studied Viticulture and Enology at the University of California, Davis, specializing in microbiology and fermentation science. She spent nine years working in wine production in Napa Valley before transitioning her focus to coffee in 2014. Today, she is a coffee fermentation and processing specialist with over 12 years of international experience, having worked alongside producers in more than 15 countries.
Lucia supports coffee producers in rethinking processing as a strategic opportunity to add value and reduce risk at the wet mill. Her work centers on simplifying and streamlining protocols from fermentation through drying, creating greater clarity and operational control. By applying microbiological principles, she helps producers develop reproducible cup profiles while bringing stability to one of the most variable stages of coffee production. Her approach emphasizes scientific rigor combined with practical simplicity — ensuring that innovation remains accessible and scalable.
GETTING READY FOR THE TASTING
Found Coffee will be roasting the coffees for us!
We’ll prepare everything you all to come cup these coffees. For more information on the cupping, they have outlined everything to get you ready! Click the button below!
Everyone is welcomed! Our KWCC Members, fellow Coffee Roasters within the Community, and anyone who is interested in participating in the cupping.
This is a free event to attend, cup amazing coffees, and meet others who share your passion of coffee.
To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!
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A widely used method of evaluating coffee quality, consistency, and to further develop your palette.
Standard amounts of coffee are brewed with a simple immersion brew method. This eliminates other variables when brewing (ex. pour over which has more factors to brewing)