{"product_id":"the-fermentation-project","title":"The Fermentation Project Kit — 4 × 100g Collector's Cans","description":"\u003cp\u003e\u003cstrong\u003e⚠️ Important notice:\u003c\/strong\u003e All kits will be roasted and shipped from \u003cstrong\u003eearly September 2026\u003c\/strong\u003e onwards. This is intentional — we want the coffee to be properly rested before the global cupping event, and to ensure it arrives in perfect condition to customers worldwide. Thank you for your patience.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🎁 Want the full SOLO Brewing fermentation experience?\u003c\/h2\u003e\n\u003cp\u003eWe've brought together this kit alongside our most iconic fermented releases — Cherry Bomb, Hop Hour, and Metacafeína — into one unmissable limited bundle.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e⚠️ Strictly limited. Only 60 bundles available worldwide.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"\/products\/the-fermentation-project-bundle\"\u003e\u003cstrong\u003e→ GET THE FULL FERMENTATION PROJECT BUNDLE ←\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003ch2\u003eThe Fermentation Project — by James Hoffmann\u003c\/h2\u003e\n\u003cp\u003eWhen James Hoffmann announced The Fermentation Project, we didn't hesitate for a second.\u003c\/p\u003e\n\u003cp\u003eThe Fermentation Project is a global initiative created by James Hoffmann — one of the most respected voices in specialty coffee — to explore, document, and celebrate the science of fermentation in coffee processing. The project brings together roasters from around the world, all working with the same sourced coffees, to participate in a \u003cstrong\u003eglobal cupping event on 3rd October 2026\u003c\/strong\u003e. The goal: to understand how roasting approach, geography, and preparation affect the same fermented lots — and to share those findings with the wider coffee community.\u003c\/p\u003e\n\u003cp\u003eAll four coffees in this kit are sourced directly through The Fermentation Project. James Hoffmann and his team selected and curated these lots to represent four distinct points on the fermentation spectrum — from a classic washed to the most extreme end of controlled fermentation science.\u003c\/p\u003e\n\u003cp\u003e🎥 \u003cstrong\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Iq34gq2ihMk\" target=\"_blank\"\u003eWatch James Hoffmann introduce The Fermentation Project →\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLearn more at \u003ca href=\"https:\/\/thefermentationproject.com\" target=\"_blank\"\u003ethefermentationproject.com\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhy We Jumped at This\u003c\/h2\u003e\n\u003cp\u003eAt SOLO Brewing, fermentation has never been a gimmick. Since we first lit the roaster in Lisbon, we have been obsessed with processed coffees — the ones that push boundaries, that carry the fingerprint of a producer's obsession, that taste like nothing else in the cup. You may already know our fermented releases: \u003ca href=\"\/products\/hop-hour-brasil-catuai-amarelo-danilo-barbosa\"\u003eHOP HOUR\u003c\/a\u003e, co-fermented with IPA yeast, \u003ca href=\"\/products\/cherry-bomb-cofermented-natural-by-solo-brewing\"\u003eCHERRY BOMB\u003c\/a\u003e, born from five days of red cherry co-fermentation at El Vergel Estate in Colombia, and \u003cstrong\u003e\u003ca href=\"\/products\/metacafeina-castillo-720-by-diego-bermudez-100g-whole-beans\"\u003eMETACAFEÍNA — Castillo 720 by Diego Bermudez\u003c\/a\u003e\u003c\/strong\u003e, fermented 720 hours with lactobacillus and finished with thermal shock — one of the most extreme and celebrated fermented coffees in the world.\u003c\/p\u003e\n\u003cp\u003eWhen James Hoffmann built a project around exactly this philosophy and invited roasters who share this passion to participate, it felt like a natural home for us. We are proud to be part of it — and even prouder to bring it to you.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eThe Four Coffees — A Study in Fermentation\u003c\/h2\u003e\n\u003cp\u003eEach of the four lots in this kit represents a distinct approach to fermentation — designed to be tasted side by side, and to answer a single question: what does fermentation actually do to coffee?\u003c\/p\u003e\n\u003ch3\u003e☕ 01 — Washed · The Baseline\u003c\/h3\u003e\n\u003cp\u003eA classically processed washed coffee — clean, transparent, and free of fermentation influence. The reference point against which every other coffee in this kit is measured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully washed · \u003cstrong\u003eCharacter:\u003c\/strong\u003e Clean, bright, terroir-driven\u003c\/p\u003e\n\u003cp\u003e✨ \u003cstrong\u003eLove clean, terroir-driven washed coffees?\u003c\/strong\u003e Try \u003cstrong\u003e\u003ca href=\"\/products\/geisha-ab-leon-christianakys-200g\"\u003eGeisha AB — Leon Christianakys\u003c\/a\u003e\u003c\/strong\u003e — a pristine washed Geisha that lets the variety and origin speak without interference.\u003c\/p\u003e\n\u003ch3\u003e🌿 02 — Wild Yeast Fermentation · Spontaneous \u0026amp; Unpredictable\u003c\/h3\u003e\n\u003cp\u003eFermented with naturally occurring wild yeasts — no inoculation, no control. Just the coffee, the climate, and whatever is in the air. Complex, sometimes funky, always alive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Wild yeast fermentation · \u003cstrong\u003eCharacter:\u003c\/strong\u003e Complex, expressive, spontaneous\u003c\/p\u003e\n\u003cp\u003e🍯 \u003cstrong\u003eDrawn to naturally fermented coffees?\u003c\/strong\u003e Explore \u003cstrong\u003e\u003ca href=\"\/products\/geisha-do-brasil\"\u003eGeisha do Brasil — Danilo Barbosa\u003c\/a\u003e\u003c\/strong\u003e — a honey processed Geisha where natural fermentation shapes every layer of sweetness and complexity.\u003c\/p\u003e\n\u003ch3\u003e🧫 03 — Controlled Yeast Fermentation · Precision \u0026amp; Intention\u003c\/h3\u003e\n\u003cp\u003eInoculated with a selected, controlled yeast strain — the same approach used in winemaking and craft brewing. Consistent, layered, and designed to amplify specific flavour compounds in the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Controlled yeast inoculation · \u003cstrong\u003eCharacter:\u003c\/strong\u003e Structured, fruit-forward, intentional\u003c\/p\u003e\n\u003cp\u003e🍺 \u003cstrong\u003eFascinated by controlled fermentation?\u003c\/strong\u003e Meet \u003cstrong\u003e\u003ca href=\"\/products\/hop-hour-brasil-catuai-amarelo-danilo-barbosa\"\u003eHOP HOUR — Brasil, Catuai Amarelo by Danilo Barbosa\u003c\/a\u003e\u003c\/strong\u003e — co-fermented with IPA yeast for 36 hours, delivering tropical fruit and hop-forward citrus in every cup.\u003c\/p\u003e\n\u003ch3\u003e🧪 04 — Lactobacillus Fermentation · Science at the Extreme\u003c\/h3\u003e\n\u003cp\u003eFermented with lactobacillus — the same bacteria behind yoghurt, kimchi, and sourdough. Lactic acid fermentation that transforms the coffee's acidity, texture, and depth in ways that challenge every expectation of what coffee can taste like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Lactobacillus inoculation · \u003cstrong\u003eCharacter:\u003c\/strong\u003e Bright acidity, deep complexity, extraordinary texture\u003c\/p\u003e\n\u003cp\u003e🔬 \u003cstrong\u003eAlready obsessed with lactobacillus fermentation?\u003c\/strong\u003e Meet \u003cstrong\u003e\u003ca href=\"\/products\/metacafeina-castillo-720-by-diego-bermudez-100g-whole-beans\"\u003eMETACAFEÍNA — Castillo 720 by Diego Bermudez\u003c\/a\u003e\u003c\/strong\u003e — fermented for 720 hours, finished with thermal shock, and used by a World Brewers Cup finalist. A standalone collector's tin for the truly curious.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eThe Kit\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e4 coffees × 100g, each in a SOLO Brewing collector's can\u003c\/li\u003e\n\u003cli\u003eLimited to \u003cstrong\u003e280 kits worldwide\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAll coffees sourced through \u003cstrong\u003e\u003ca href=\"https:\/\/thefermentationproject.com\" target=\"_blank\"\u003eThe Fermentation Project by James Hoffmann\u003c\/a\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eWhole beans, roasted to order from \u003cstrong\u003eearly September 2026\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDesigned for the global cupping event — \u003cstrong\u003e3rd October 2026\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003ePerfect for filter brewing: V60, Aeropress, Chemex, batch brew\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThis is not just a coffee kit. It is an invitation to be part of something bigger — a global conversation about fermentation, flavour, and the future of specialty coffee.\u003c\/em\u003e\u003c\/p\u003e","brand":"SOLO Brewing Coffee Roasters","offers":[{"title":"Default Title","offer_id":54387676807505,"sku":null,"price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0880\/3437\/8065\/files\/WhatsApp_Image_2026-08-07_at_00.09.17.jpg?v=1786103635","url":"https:\/\/solobrewing.pt\/products\/the-fermentation-project","provider":"SOLO Brewing Coffee Roasters","version":"1.0","type":"link"}