The Fermentation Project

A limited amount of The Fermentation Project coffee sets will be available to pre-order through our shop very soon (with fulfilment planned for August). Keep your eyes peeled on our socials for more announcements.

As well as being able to purchase these wonderful coffees to taste, another aspect of this project is a live cupping, hosted and livestreamed by James himself, allowing you to cup along at home using your purchased coffees. Similarly, we will be hosting a public cupping here, at our roastery in rural Cheshire.

The live cupping will take place at the beginning of September to tie in with the project’s global schedule (exact date still to be announced). The event will be relaxed and open to all. However, opportunities to attend with us here at Lost Barn will be limited, so please get in touch using this link to express your interest if you would like to join us.

Not sure what a cupping is or how to conduct one? Check out James’ video here to learn all about them.

ORIGIN: Guatemala

LOCATION: Antigua Valley (genuine Antigua), between Ciudad Vieja and San Miguel Dueñas

FARM / PRODUCER: Finca San Miguel Urias, owned by Hector and Lilian Leal, operated under Rueda Farms

VARIETAL: 85% Caturra, 15% H1, and a small amount of Bourbon

PROCESSED: at El Jaguar washing station, which has been set up by Caravela, in collaboration with fermentation specialist, Lucia Solis

PROCESSES / FERMENTATION: Mechanically Demucilaged, Wild Fermentation, Lactobacillus Inoculated, Yeast Inoculated

~ Conceptualised by James Hoffmann & Lucia Solis in collaboration with Caravela

~ Grown by Hector and Lilian Leal on Finca San Miguel Urias in Guatemala

~ Processed at Caravela’s washing station, El Jaguar under the guidance of fermentation specialist, Lucia Solis

~ Publicised by James Hoffmann

~ Shipped / distributed by Caravela

~ Roasted & sold by Lost Barn Coffee (or whichever roastery you choose to purchase these fantastic coffees from)

~ Cupping event livestreamed by James Hoffmann and hosted by us, Lost Barn Coffee, at our roastery in rural Cheshire

~ Cupped & brewed by YOU!

Whilst this is the perfect opportunity to explore how the continually popular processes of fermentation affect the final outcome of the coffee in your cup you may be wondering “how do you even ferment coffee?”, “why would you want to ferment coffee?”, “does fermenting coffee help the farmer?”…

… check out this video here where Lucia answers all of these questions and more.

Lucia studied Viticulture and Enology at the University of California, Davis, specializing in microbiology and fermentation science. She spent nine years working in wine production in Napa Valley before transitioning her focus to coffee in 2014.

Today, she is a coffee fermentation and processing specialist with over 12 years of international experience, having worked alongside producers in more than 15 countries.

Lucia supports coffee producers in rethinking processing as a strategic opportunity to add value and reduce risk at the wet mill. Her work centers on simplifying and streamlining protocols from fermentation through drying, creating greater clarity and operational control.

By applying microbiological principles, she helps producers develop reproducible cup profiles while bringing stability to one of the most variable stages of coffee production. Her approach emphasizes scientific rigor combined with practical simplicity — ensuring that innovation remains accessible and scalable.

Check out her YouTube channel, find her on Instagram, or visit her website.

James Hoffmann is an award-winning coffee professional, author, and communicator known for his influential work in specialty coffee. He won the World Barista Championship in 2007 and has since become one of the industry’s most respected voices through his educational YouTube channel, books, and global projects. James is recognized for making complex coffee topics accessible, combining deep technical knowledge with clarity, curiosity, and thoughtful exploration of flavor, process, and brewing.

Check out his YouTube channel, find him on Instagram, or visit his website.

Caravela has been present in Guatemala since 2016, building long-term relationships with 23 coffee-growing communities across the country. Through three strategically located buying stations and a year-round, on-the-ground team, Caravela maintains direct engagement with producers, ensuring consistent support, quality control, and traceability.

As a sourcing partner, Caravela brings deep expertise in green coffee sourcing, processing, quality management, and international trade. Caravela’s integrated model connects producers and roasters through structured processes that prioritize transparency, reliability, and long-term value creation.

Within this project, Caravela contributes its technical knowledge in green coffee processing, quality assurance, export operations, and global logistics ensuring that coffees move efficiently and consistently from origin to roasters worldwide.

With established importing capabilities across multiple markets, Caravela bridges origin and destination, supporting stability, visibility, and continuity throughout the supply chain.

To learn more about the work that they do, or to collaborate, visit their website.