The Frog
goes out.

The Fermentation Project takes a single lot from Finca San Miguel Urias in the Antigua Valley, Guatemala, and processes it four ways: a control, a wild ferment, a Lactobacillus ferment and a Saccharomyces yeast ferment. Same farm, same harvest, same roast. Only the microbes change.

We brew all four side by side, taste along with the worldwide livestream on 3 October, and argue politely about which one is the frog's favourite. No experience needed — if you can slurp from a spoon, you can cup.

Kits are limited. Bowls, spoons, water and opinions are provided.

Four cups of the same Guatemalan coffee from Finca San Miguel Urias: control, wild, Lactobacillus and Saccharomyces. One variable, four very different cups.

We taste along with the global livestream from James Hoffmann and Lucia Solis, then compare notes with the Amsterdam table afterwards.

Seats are limited — write to info@flyingfrogcoffee.com to hold one.