Frequency: The Fermentation Tasting Project

Highlights

“One coffee, four fermentation paths: a single Guatemalan lot from Finca San Miguel Urias in the Antigua Valley expressed as Acoustic (mechanically demucilaged washed control), Live (48-hour wild fermentation), Treble (48-hour Lactobacillus-inoculated), and Bass (48-hour Saccharomyces yeast-inoculated). Same farm, same variety mix, same 48-hour window — only the fermentation changes. A limited-edition collaboration with James Hoffmann, shipped as 4 x 100 g bags.”