James Hoffmann's The Fermentation Project | Quartet Box

The Fermentation Project is an exciting global tasting event led by James Hoffmann (award-winning coffee professional, author, and communicator known for his influential work in specialty coffee), Lucia Solis (coffee fermentation and processing specialist), and Caravela (sourcing partner).

This project was designed as an educational tool to talk about the power and limitations of controlled fermentation. When most of the speciality coffee world is thinking about co-ferments/infusions and extreme processing, it's a chance to have a different conversation about the role of processing beyond creating intense flavours.

Learn more about The Fermentation Project

Cupping is how we ‘taste’ coffee in the industry. This standardised sensory evaluation method is used by everyone from roasters to producers and importers. It’s how we assess the aroma, flavour, acidity, body and aftertaste of a coffee as well as a way to spot taints or defects.

The cupping process itself involves a strict standardised procedure, but this is really quite straightforward and it is something you can do at home. Read our cupping guide here to learn more.

Many people cite Guatemala as their favourite coffee origin, and for good reason: coffees from here tend to be balanced and sweet but with lots of complexity, and the diverse regions from volcanoes to plateaus to rainforests provide a huge variety in growing conditions and terroir.

Guatemala is one of the world’s most renowned coffee-producing nations, and enjoys nigh-on perfect growing conditions across most of the country. Since its introduction in the mid-18th century, coffee has become a massively important part of Guatemala’s economy and culture.

With support from the national coffee association, Anacafé, Guatemala's coffee industry has grown to become the world's tenth largest producer, generating around 40 percent of the country's agricultural export revenue and supporting almost half a million families.

Speciality coffee is grown across eight distinct regions in Guatemala, designated by Anacafé as those producing Strictly Hard Bean (high altitude) coffee, and can be divided into five volcanic and three non-volcanic regions. Huehuetenango, one of our favourite coffee producing areas (which means 'Place of the Ancients') is the highest of the non-volcanic regions, located in the west of the country along the Mexican border and dominated by the Cuchumatanes Mountains.

Here, hot air sweeps across from the Plains of Tehuantepec in Mexico, and mixes with cooler mountainous air, creating a frost-proof microclimate that allows coffee to be cultivated up to 2,000 metres. Coffee from Huehuetenango (pronounced way-way-teh-nahn-go) is much sought-after and often places highly in Guatemala's Cup of Excellence competition.

Our speciality coffees are 100% traceable and ethically sourced. We work direct with farmers, or through trusted partners, to bring you the best coffee from around the world.

Sourced in partnership with: Caravela Speciality
Producer relationship length: Since 2022