Fermentation Project cupping at Fika Cafe

Date: Oct 3rd Saturday at 9:30 am (starts at 10am)

This guided tasting experience offers a rare opportunity to explore fermentation in isolation. Four coffees from a single harvest at one farm in Guatemala have each been processed using a different fermentation method. With every other variable held constant, each cup reveals how fermentation alone can transform flavour, aroma, body, and acidity.

The Coffee roasted by our friends at ROSSO:

Rueda Farms

Varietal: Caturra, H1, Bourbon

Farm: Finca San Miguel Urias

Producer: Hector & Lilian Leal

1.Mechanically Demucilaged: A clean reference point that lets the coffee's variety, terroir, and cultivation speak for themselves.

2.Wild Fermentation: A traditional 48-hour submerged fermentation using naturally occurring local microorganisms, revealing the flavours generations of producers have relied on.

3.Lactobacillus Fermentation: A carefully inoculated fermentation that encourages the production of organic acids, bringing heightened brightness, clarity, and complexity.

4.Saccharomyces Yeast Fermentation:
An inoculated fermentation designed to develop flavour precursors, producing a fuller body and layered sweetness.

5.Thermal Shock Red Plum: A striking Colombian coffee from El Paraíso, fermented with fruit pulp before undergoing thermal shock processing to preserve vivid aromatics and remarkable clarity.

6.Lychee Peach Sugar Cane Decaf: Proof that decaf can be extraordinary. Anaerobic fermentation, temperature-controlled processing, and Sugar Cane decaffeination combine to deliver vibrant fruit character with exceptional sweetness and balance.

Plus a selection of coffees by LYCKA COFFEE ROASTERS

*Buy a bag of Lycka Coffee and the $10 will be deducted from the price.