This is Lucia Solis - a fermentation scientist who has teamed up with James Hoffmann (the world's most influential specialty coffee educator) to create the Fermentation Project...
... which showcases the impact fermentation has on the flavour of coffee.
One coffee has been fermented four different ways and the resulting green beans have been shipped to 120 coffee roasters globally who will prepare these fascinating coffees for their local customers. Garage Roasters is proud to be participating in this event and we are one of only four Australian roasters taking part!
On Saturday, October 3, 2026, coffee lovers around the world will taste these same four coffees together, guided live by James Hoffmann. You'll be tasting in real time alongside thousands of people around the world. Details of the live tasting will be released closer to the event.
Garage Roaster's mailing list gets to see this just before a global Fermentation Project marketing campaign shows availability of these coffees across the globe. We will only be producing one hundred tasting kits... first in and all of that!
PRE-ORDER YOUR FERMENTATION PROJECT TASTING KIT HERE
What's in the kit
Four 250 g bags of whole bean coffee roasted for espresso and fermented using the following methods:
Mechanically Washed
No fermentation with the mucilage removed mechanically — this serves as the reference point.
Wild Fermentation
A traditional 48-hour submerged ferment using local, naturally occurring wild microbes.
Lactobacillus Fermentation
A controlled 48-hour submerged ferment inoculated with a specific Lactobacillus culture, boosting organic acid production.
Saccharomyces Yeast Fermentation
A controlled 48-hour submerged ferment inoculated with saccharomyces yeast, boosting flavour precursor production.
To read about our use of generative AI click here
To read about portafilter depth click here