Navigate Select ESC Close

I Went To Guatemala To Explain Why All Coffee Is Fermented

2026-07-16 Entertainment
121.8k
7.7k
570
James Hoffmann
James Hoffmann
2.5m subscribers

Unlock all features

FREE: Get instant access to 10 AI summaries, chats, or transcripts per day.

Description

IMPORTANT - PLEASE READ: This link is to sign up for updates about the tasting kit of roasted coffee for the live tasting: https://thedripfeed.coffee/fermentation The Drip Feed is my new newsletter that we're launching, so you can sign up for this at the same time if you'd like or you can just choose to get updates on The Fermentation Project. All the green coffee has been sold to roasters around the world. The list of roasters will be public soon! Currently, we're working towards a live event in September 2026, but that is subject to change. I hope you enjoy this one, it was a lot of work and I'm super grateful to Lucia Solis and everyone at the farm for all their hard work on this! Chapters: 0:00 Introduction: Coffee Fruit Is A Weird Fruit 0:52 Why I'm in Guatemala 1:21 The Upcoming Live Tasting 1:48 What Is Fermentation? 3:00 Rot & Fermentation 3:33 The Wet Mill 4:54 The Washed Process Explained 5:16 Are Coffee Farmers Flavour Designers? 5:53 Let's Get Into A Fermentation Tank 6:30 The Fermentation Project - The Journey Of 4 Different Processes 8:58 How Do You Know When Fermentation Has Finished? 11:14 Temperature & pH Readings 12:01 What Is Typical Across The World 13:07 Lactobacillus & Salt 14:50 Definitions: Anaerobic 16:44 It's About The Microbes 17:15 What Are People Adding To Fermentation Tanks? 17:56 Definition: Coferments 18:54 Definition: Infusion 19:59 Adding Artificial Flavour To Coffee 20:55 The Importance Of Properly Drying Coffee After Processing 23:04 This Blows My (Tiny) Mind 24:00 Conclusions Other Links: Patreon: https://www.patreon.com/jameshoffmann Limited Edition Merch: https://geni.us/TensHundredsThousands Instagram: https://www.instagram.com/jimseven Twitter: https://www.twitter.com/jimseven My Books: I wrote the foreword and afterword to Julian Baggini’s The Book of Coffee*: https://geni.us/thebookofcoffee How to Make The Best Coffee At Home*: https://geni.us/howtomakethebestcoffee The World Atlas of Coffee*: https://geni.us/worldatlasofcoffee The World Atlas of Coffee Audiobook*: https://bit.ly/worldatlasofcoffeeaudio The Best of Jimseven*: https://geni.us/bestofjimseven Things I use and like: My old glasses: http://bit.ly/boldlondon My new glasses (Sept 2024 onwards): https://bit.ly/thenewglasses My hair product of choice*: https://geni.us/forthehair (*Affiliate links which may earn us a commission) Take your films to the next level with music from Musicbed. Sign up for a free account to listen for yourself: https://fm.pxf.io/c/3565675/1347628/16252

Top Comments (10)

@jameshoffmann 2026-07-16

IMPORANT: This link is to sign up for updates about the tasting kit of roasted coffee for the live tasting: https://thedripfeed.coffee/fermentation The Drip Feed is my new newsletter that we're launching very soon, so you can sign up for this at the same time if you'd like, or you can just choose to get updates on The Fermentation Project. I hope you all enjoy the video!

101 9 replies
@rusigrad 2026-07-16

I don't want coffee to be cheap. I just don't want people buying a coffee from a farmer say at 20€/kg and selling it roasted at 120€. It would be great if the largest chunk of profit went to the farmers, not the resellers.

110 2 replies
@SoidHoid 2026-07-16

14:14 I really like the creative choice of the editor to take her hand movements and turn them into graphics which illustrate the point she is making.

337 5 replies
@jonisykes 2026-07-16

We've found a coffee professional with a haircut to rival James'?!!! Excellent news! Jokes aside, very informative video :)

827 10 replies
@TheSparkyman215 2026-07-16

So cool you had Lucia on! Her channel has lots of super interesting videos on growing coffee and more.

212 2 replies
@aphexGIBA 2026-07-16

I hope James Hoffmann travels more; I’m dying to see him here in Brazil—a place where we practically trip over coffee plants.

126 5 replies
@tordj 2026-07-16

This was incredibly eye-opening! Having Lucia on the video to help demystify the science of fermentation was fantastic. I loved the breakdown of "anaerobic" being scientifically redundant (the "wet water" analogy was perfect) [15:20] and calling out the "dubious" labeling of complex "co-fermentations" versus simple infusions [19:20]. It’s so refreshing to get a clear, honest education on coffee processing jargon that often gets misused for marketing. Thank you both!

233 4 replies
@benjamindickerson1184 2026-07-16

Lucia is awesome!! Happy to see this collaboration :)

29
@Live2Bird 2026-07-16

Thanks to Lucia! She is amazing! And thank you to all the hard working people on the farms for bringing us our wonderful coffee.

20
@MattCromwell 2026-07-16

I'm 6 minutes in and already ecstatic about this video. Seeing James on location going deep into how to impact flavor in the earliest stages is the content I live for right now.

16

Unlock the Data Inside
Turn Videos into Knowledge

  • Get FREE 10/day: transcripts, summaries, chats
  • Chat with videos, export text & PDF
  • $1 free API credit for RAG, chatbots & research

Free forever plan • All features unlocked

App screenshot