{"product_id":"fermentation-project-preorder","title":"The Fermentation Project • PREORDER","description":"\u003ch2 class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFour coffees. One harvest. One isolated variable.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThe Fermentation Project is a global coffee experiment developed by fermentation specialist Lucia Solis in collaboration with James Hoffmann. Its premise is deliberately simple: take the same coffee and process it four different ways, changing the fermentation protocol while keeping the raw material consistent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThe result is a comparative tasting designed to make fermentation easier to understand—not as an abstract processing term, but as something you can experience directly in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eOur kit contains four 80g samples from Finca San Miguel Urias in Guatemala’s Antigua Valley. Each comes from the same coffee and is subjected to one of four protocols: mechanically demucilaged with no fermentation, spontaneous wild fermentation, Lactobacillus inoculation, and Saccharomyces yeast inoculation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e4 × 80g\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003ePresale available now.\u003cbr\u003e\u003cstrong\u003eShipping begins September 16, 2026.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"p4\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eISOLATING THE VARIABLE\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eCoffee flavor is the cumulative result of an enormous number of variables: genetics, environment, agricultural decisions, cherry maturation, processing, drying, storage, roasting, water, and brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThat complexity is part of what makes coffee fascinating. It also makes individual variables remarkably difficult to study through tasting alone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThe Fermentation Project approaches that problem through a control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eCoffee from the same farm, harvest, and group of varieties is divided into four batches. Rather than comparing fermentation styles across different countries, producers, varieties, and growing conditions, the starting material remains consistent and the processing mechanisms change.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThis creates a much clearer opportunity to ask a deceptively complicated question:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat does fermentation actually contribute to the sensory experience of coffee?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eAt HEX, this is particularly interesting to us. We spend a great deal of time thinking about the relationship between genetics, agriculture, environment, processing, and roasting, and about how each contributes to what eventually appears in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eProcessing can preserve, obscure, transform, or add to the expression of the raw material. Fermentation in particular involves microorganisms metabolizing compounds within the coffee environment and producing compounds of their own. This project gives us an opportunity to examine the influence of this fermentation comparatively.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"p4\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTHE FOUR PROCESSES\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e01 — MECHANICALLY DEMUCILAGED\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e02 — WILD FERMENTATION\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e03 — LACTOBACILLUS INOCULATED\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e04 — YEAST INOCULATED\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"p4\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eA GLOBAL EXPERIMENT\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThe same experiment will be roasted and shared by participating roasters around the world, turning four small batches of Guatemalan coffee into a much larger collective tasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eOn \u003cb\u003eOctober 3, 2026\u003c\/b\u003e, James Hoffmann will host a global live tasting, creating an opportunity for coffee drinkers in different cities and countries to taste the four processes together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThat communal component is one of the reasons we’re excited to participate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eTaste them blind. Taste them side by side. Take notes. Change the order. Brew them again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThen join thousands of other people asking the same questions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"p4\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTHE PEOPLE BEHIND THE PROJECT\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eLucia Solis\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eLucia Solis is a fermentation consultant specializing in coffee processing, microbiology, and fermentation science.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eShe studied Viticulture and Enology at the University of California, Davis, with a specialization in microbiology and fermentation science, before spending nine years working in wine production in Napa Valley. In 2014, she shifted her focus to coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eHer work with coffee producers centers on applying microbiological principles practically at the wet mill—developing fermentation and drying protocols intended to create greater control, repeatability, and clarity while reducing risk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThe experimental design behind these four coffees reflects that philosophy: simplify the variables enough that we can begin to understand what they’re actually doing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eJames Hoffmann\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eJames Hoffmann is a coffee professional, author, educator, and 2007 World Barista Champion whose work has helped make many of coffee’s more technical subjects accessible to a much wider audience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThrough his books, videos, and collaborative projects, he has consistently encouraged coffee drinkers to approach brewing and sensory experience with curiosity and experimentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThe Fermentation Project brings that approach to a global scale: giving participants access to the same coffees and a shared framework through which to taste them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"p4\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTHE KIT\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eEach HEX Fermentation Project kit contains:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e4 × 80g whole-bean coffees\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e01 · Mechanically Demucilaged\u003cbr\u003e02 · Wild Fermentation\u003cbr\u003e03 · Lactobacillus Inoculated\u003cbr\u003e04 · Yeast Inoculated\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e320g total coffee\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eThis is a presale item. Orders are available now and will begin shipping \u003cb\u003eSeptember 16, 2026\u003c\/b\u003e, allowing time for the coffees to arrive and rest ahead of the global tasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003ch4 class=\"p2\"\u003e\u003cstrong\u003eNote : Additional coffees purchased with your Tasting Kit will ship on their normal schedule.  The Tasting Kit will ship starting Sep. 16th\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eGLOBAL LIVE TASTING\u003c\/b\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eOctober 3, 2026\u003c\/b\u003e\u003cbr\u003eHosted by James Hoffmann on YouTube\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eFour processes. Four expressions of the same coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eA small experiment, conducted simultaneously around the world.\u003c\/span\u003e\u003c\/p\u003e","brand":"HEX Coffee","offers":[{"title":"Default Title","offer_id":44733906354219,"sku":"RE-SO-10","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1867\/9531\/files\/Ferment_Card_copy_195aeeef-ab73-46e3-8e86-9031a9775072.webp?v=1786724604","url":"https:\/\/hex.coffee\/products\/fermentation-project-preorder","provider":"HEX Coffee Roasters","version":"1.0","type":"link"}