{"product_id":"fermentationproject","title":"The Fermentation Project x James Hoffmann (Pre Order)","description":"\u003cp\u003e\u003cstrong\u003ePLEASE NOTE: THIS IS A PRE-ORDER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYour tasting kit will be sent to you in plenty of time for the \u003cstrong\u003elive global tasting with James Hoffmann 3pm GMT Saturday 3rd October 2026\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eKeep an eye on your \u003cstrong\u003eemails and our socials\u003c\/strong\u003e for more information about the live tasting and everything you'll need to take part. More details coming soon!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eONE COFFEE. FOUR PROCESSES. ONE BIG COFFEE EXPERIMENT.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee geeks, curious sippers and flavour hunters, this one's for you.\u003c\/p\u003e\n\u003cp\u003eWe're VERY excited that Perky Blenders is taking part in \u003cstrong\u003eThe Fermentation Project\u003c\/strong\u003e, a global coffee tasting experiment led by \u003cstrong\u003eJames Hoffmann\u003c\/strong\u003e, coffee fermentation expert \u003cstrong\u003eLucia Solis\u003c\/strong\u003e, and sourcing partner \u003cstrong\u003eCaravela\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe idea is brilliantly simple: take \u003cstrong\u003eone exceptional coffee\u003c\/strong\u003e and process it in \u003cstrong\u003efour different ways\u003c\/strong\u003e, changing the fermentation while keeping the coffee itself the same.\u003c\/p\u003e\n\u003cp\u003eSame farm.\u003cbr\u003eSame producer.\u003cbr\u003eSame harvest.\u003cbr\u003eSame varietal.\u003cbr\u003eSame terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFour different fermentation methods.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhich means you get the rare chance to actually taste what fermentation does to your coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWHAT'S IN THE BOX?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYour Perky Blenders Fermentation Project Tasting Set contains \u003cstrong\u003efour 60g bags of whole bean coffee\u003c\/strong\u003e from \u003cstrong\u003eFinca San Miguel Urias, Guatemala\u003c\/strong\u003e, produced by \u003cstrong\u003eHector and Lilian Leal\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's \u003cstrong\u003e240g of coffee in total\u003c\/strong\u003e, with each 60g bag representing a different fermentation method.\u003c\/p\u003e\n\u003cp\u003eEach coffee started life as the same lot, but was processed differently:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e01 - Mechanically Demucilaged\u003c\/strong\u003e\u003cbr\u003eThe control coffee. No fermentation, giving you a starting point for understanding the flavours coming from the coffee itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e02 - Wild Fermentation\u003c\/strong\u003e\u003cbr\u003eFermented for 48 hours using the naturally occurring local microbes, a traditional approach used across much of the coffee-producing world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e03 - Lactobacillus Fermentation\u003c\/strong\u003e\u003cbr\u003eFermented for 48 hours with an inoculated Lactobacillus culture, exploring how bacteria-led fermentation can influence acidity and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e04 - Yeast Fermentation\u003c\/strong\u003e\u003cbr\u003eFermented for 48 hours with Saccharomyces yeast, demonstrating how yeast can influence flavour precursors, complexity and body.\u003c\/p\u003e\n\u003cp\u003eTaste them individually, then get them lined up side-by-side and see what you discover.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT: YOU'LL NEED A GRINDER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll four \u003cstrong\u003e60g bags\u003c\/strong\u003e in this tasting set are supplied as \u003cstrong\u003ewhole beans\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eTo get the full experience and taste the coffees at their best, \u003cstrong\u003eyou'll need a coffee grinder at home\u003c\/strong\u003e. We won't be offering a pre-ground option for this project.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed to brush up on your cupping skills?\u003c\/strong\u003e We'll include a card in your box with a link to a \u003cstrong\u003ehow-to-cup guide\u003c\/strong\u003e, so you can get yourself prepped and ready for the tasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWHY IS THIS SO INTERESTING?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe talk about fermentation in coffee A LOT.\u003c\/p\u003e\n\u003cp\u003eWashed. Natural. Anaerobic. Inoculated. Experimental. Wild.\u003c\/p\u003e\n\u003cp\u003eBut there's usually one pretty major problem when you're trying to understand what those processes actually do: \u003cstrong\u003ethe coffees you're comparing are different.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDifferent farms, different varieties, different growing conditions, different harvests.\u003c\/p\u003e\n\u003cp\u003eThe Fermentation Project removes those variables.\u003c\/p\u003e\n\u003cp\u003eFor once, you can taste the same coffee four ways and explore what changes when the fermentation changes.\u003c\/p\u003e\n\u003cp\u003eIt's coffee science but the fun, drinkable kind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCUP ALONG WITH THE WORLD\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd this isn't just happening at Perky Blenders.\u003c\/p\u003e\n\u003cp\u003eRoasters and coffee drinkers around the world are taking part, with thousands of people tasting the same coffees and exploring the results together.\u003c\/p\u003e\n\u003cp\u003eThe project culminates in a \u003cstrong\u003eglobal virtual tasting hosted by James Hoffmann\u003c\/strong\u003e, so you can brew or cup your Perky set at home and join coffee lovers around the world for one enormous coffee tasting.\u003c\/p\u003e\n\u003cp\u003eWhether you can tell your Lactobacillus from your Saccharomyces or you've never even thought about how coffee is fermented before, you're invited.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNo coffee degree required. Curiosity definitely encouraged.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOFFEE DETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guatemala\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca San Miguel Urias\u003cbr\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Hector \u0026amp; Lilian Leal\u003cbr\u003e\u003cstrong\u003eCoffee:\u003c\/strong\u003e One lot, four processing methods\u003cbr\u003e\u003cstrong\u003eProcesses:\u003c\/strong\u003e Mechanically Demucilaged \/ Wild Fermentation \/ Lactobacillus \/ Yeast\u003cbr\u003e\u003cstrong\u003eRecommended brewing:\u003c\/strong\u003e Filter \/ Cupping\u003cbr\u003e\u003cstrong\u003eGrind:\u003c\/strong\u003e Whole bean only - \u003cstrong\u003eyou will need a grinder or come to store and we will help you.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e 4 x 60g bags (240g total)\u003cbr\u003e\u003cstrong\u003eAlso included:\u003c\/strong\u003e Card with a link to a how-to-cup guide\u003cbr\u003e\u003cstrong\u003eAvailability:\u003c\/strong\u003e Very limited\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFOUR 60G BAGS. FOUR PROCESSES. ONE GLOBAL COFFEE EXPERIMENT.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrab a box, get your grinder ready, get the kettle on and taste along with us and James on the 3pm GMT 3rd of October 2026.\u003c\/p\u003e","brand":"Perky Blenders Specialty Coffee","offers":[{"title":"Default Title","offer_id":56375501619579,"sku":"PB-FERM-PROJ-X4","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0014\/8271\/9291\/files\/Fermentation_Project_2.png?v=1786614749","url":"https:\/\/perkyblenders.com\/products\/fermentationproject","provider":"Perky Blenders Specialty Coffee","version":"1.0","type":"link"}