Guatemala: The Fermentation Project

This tasting kit features four distinct fermentation methods, all applied to the same lot of coffee from Guatemala. By keeping all other variables constant, the project isolates the impact of fermentation, providing a unique opportunity to experience how processing influences the final cup.

Join the global live tasting hosted by James Hoffmann on October 3, 2026, at 15:00 (London time) on his YouTube channel.

At its core, fermentation is primarily a functional step within the washed coffee process, helping producers process larger volumes of coffee more effectively while reducing challenges during drying. However, fermentation is also a critical moment of flavour development, offering an opportunity to experiment and better understand the impact different approaches can have on the final cup profile. 

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All of these lots were processed by Lucia Solis, who worked closely with the farm team to ensure the coffee was pulped, fermented, washed, and dried according to specification. The farm is Finca San Miguel Urias, owned by Hector and Lilian Leal, operated under Rueda Farms, Antigua Valley (genuine Antigua), between Ciudad Vieja and San Miguel Dueñas, and the variety is  ~85% Caturra, ~15% H1 and some Bourbon.

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From a sensory perspective, the goal was to select a coffee that clearly showcases the nuance of fermentation while remaining clean, sweet, and approachable and these lots achieve that balance very well.

Lucia Solis, Fermentation Consultant
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.

James Hoffmann
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.

Caravela, Origin & Global Distribution Partner

Caravela has been present in Guatemala since 2016, building long-term relationships with 23 coffee-growing communities across the country. 

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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.