
The Fermentation Project - Bonus Q&A. (For nerds)
In this bonus Q&A, James Hoffmann and fermentation expert Lucia (with a winemaking background) answer community questions that were left over from the live tasting of the Fermentation Project. They cover science, practical production, and common misunderstandings around coffee fermentation.
1. Why weren’t the coffees “funky”?- Fermentation in specialty coffee is often associated with funky, extreme flavors – this project deliberately showed a different, more traditional side.
- For producers, fermentation is a production step like drying or roasting, not just a flavor style.
- “Funky” can mean unusual, but also heavily fermented fruit flavors, which tend to be controversial.
- Coffee cherries have very little pulp and juice compared to grapes – yield would only be around 2–3 %.
- The liquid would require extremely costly filtration, making it economically unviable.
- The main cost factor is yeast: roughly 10–15 cents per pound (about 22–33 cents per kg), plus shipping and duties.
- These costs can be partly offset by lower water, energy and labor costs.
- Lactic acid bacteria occur in nature, but are propagated and concentrated in a lab to dominate the fermentation.
- It is not artificial creation, but targeted amplification.
- Technically very far: the same microbes can produce completely different flavors under pressure, temperature and anaerobic conditions – e.g. bubblegum instead of tropical fruit.
- There is huge room for innovation, but Lucia’s approach is deliberately simple, consistent and risk-reducing for producers.
- Roasting can have more impact on the final cup and can obscure fine nuances.
- Despite different roasters, consumers in the project gave surprisingly consistent feedback.
- Through inoculation: Lactobacillus is added at about 10 times the population and reproduces very quickly (sometimes in 10 minutes).
- This makes fermentation controllable, unlike yogurt or salt brine methods.
- The hardest part is finding enough labor – especially in Central and South America.
- Climate variability can be managed if staff are available to react in time.
- These coffees are designed to be stable; pour-over is ideal.
- Recommendation: mix different fermentation variants, as they are meant as a combined picture.
- For espresso, use longer ratios (3:1 to 4:1), especially with light roasts.
- James personally dislikes heavily fermented fruit flavors, but emphasizes: intention matters.
- Natural means the seed is dried with the fruit flesh; this often takes 14 days to 5 weeks.
- Mucilage is the slimy, pectin-rich layer around the seed – comparable to the sticky coating around passionfruit seeds.
- The sun is free, but not magical – UV rays are not necessary.
- Mechanical dryers have a bad reputation because of fast drying; better is intermittent drying with lower temperatures, e.g. 8 hours on, 8 hours off.
- Pulp and mucilage are often composted or discarded; few farms use them economically.
- Many “co-fermentations” are really infusions: flavor compounds are transferred without microbial transformation. Transparency and clear labeling are important.
- There are hundreds of beer and wine yeasts, but only about 10–12 specifically for coffee; Lucia works with four favorites.
- Wine yeasts are better suited than beer yeasts due to sugar profiles.
- Coffee is not like wine – most comparisons are misleading, e.g. because wine is the fermented liquid itself, while coffee is only the roasted seed.
Further questions are welcome in the comments. The session ends with a tongue-in-cheek “Thanks nerds” – a fitting close to this deeply nerdy conversation.






