Santa Ana, El Salvador · with Rodolfo Ruffatti

The Fermentation Project.

Four micro-lots from one farm, each fermented a different way — and every tank measured: time, temperature, pH, Brix, drying. Published, not promised.

Fermentation is the set of decisions made in the first forty-eight hours after picking, and it can change a coffee more than the variety does. This project is our ongoing work with Rodolfo Ruffatti at Finca El Salvador to make those decisions deliberate — and to show the working.

№ 01How we work

Measure everything

Every tank is logged: hours, temperature, pH and sugar content from start to drain. A number you cannot check is just a claim.

Ferment for a reason

Each protocol exists to protect or reveal something in that specific variety — never to make a coffee loud for its own sake.

Keep a control

Lovoprof, a clean natural Sudan Rume, is the reference cup. Without it, the experiments would have nothing to be compared against.

№ 02The lots, on record

01

Nomen Nescio

Bernardina · extended macerated natural

Ninety-six hours sealed, to protect an ester profile that barely survives picking.

Protocol: Extended macerated natural.
Vessel: Sealed GrainPro liners inside food-grade plastic drums.
Duration: 96 hours.
Temperature: 18 — 22 °C, ambient shaded room.
pH: 4.8 → 3.9 across the ferment.
Brix: 22 → 12° across the ferment.
Drying: Raised African beds, shaded first 48 h.
Days to dry: 22 days to 10.8% moisture.

02

Maragogype's Child

Pacamara · 72-hour macerated natural

Cleanliness first — the oversized bean carries its own sweetness.

Protocol: 72-hour macerated natural.
Vessel: Sealed drums, no starter culture.
Duration: 72 hours.
Temperature: 20 — 22 °C.
pH: 4.7 → 4.0.
Brix: 23 → 14°.
Drying: Raised beds, turned hourly for the first three days.
Days to dry: 24 days to 11.0% moisture — the oversized bean dries slowly.

03

OJ 96

Bourbon · orange-juice co-ferment

Cherries submerged in fresh Salvadoran orange juice for ninety-six hours.

Protocol: Orange-juice co-fermentation, dried as natural.
Vessel: Cherries submerged in fresh Salvadoran orange juice.
Duration: 96 hours submerged in orange juice, then drained.
Temperature: 19 — 22 °C, shaded.
pH: 3.6 (juice) → 3.4 → 3.8 across the ferment.
Brix: 24 → 11°.
Drying: Raised beds, thin layers, turned every 90 min.
Days to dry: 20 days to 10.9% moisture.

04

Lovoprof

Sudan Rume · clean natural

The control of the project — no closed tank, because the variety already sings.

Protocol: Clean natural, restrained on purpose.
Vessel: Cherries dried whole, no closed-vessel ferment.
Duration: Aerobic surface ferment only, ~36 hours.
Temperature: 20 — 24 °C, sunny raised beds.
pH: 5.0 → 4.4.
Brix: 22 → 13°.
Drying: Raised African beds, full sun with midday shade.
Days to dry: 18 days to 11.1% moisture.

№ 03Read further

Journal · 9 min read

Every fermentation, explained.

Washed, honey, natural, anaerobic, lactic, co-fermented and infused — what each one actually does to the cup, in plain language.

Read the field guide

Learn · compared side by side

Coffee processing methods.

Washed, natural, honey and anaerobic — how each method shapes what you taste, compared on clarity, body, sweetness and fruit.

Compare the methods