No Refund. Shipping is only to lower 48 states. No international shipping.
Shipping Mid-September.
James' Live Tasting will be on Oct. 3
 
Your entire order will ship together once your Fermentation Project tasting kit is ready.
Coffees will roast on 1st week of September and ship out soon after.
Any other coffees purchased along with this kit will ship out with the set
Link to James Hoffmann Youtube: 
https://youtu.be/Iq34gq2ihMk?si=xEGfoOD_mQ82VcP6
The set includes 100g of each process:
Mechanically Demucilaged
Wild Fermentation
Lactobacillus Inoculated
Yeast Inoculated
 
More about the coffees from Lucia Solis:
Using the same starting material, we created 4 different versions of the coffee to illustrate the effect of fermentation and processing on the same coffee.
When people taste “fermented” coffees, they rarely get to taste the un-fermented version for comparison.
In this project we processed a Mechanically Demucilaged coffee (no fermentation) to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.
The second coffee is a WILD fermentation (48 hour submerged fermentation with local, wild microbes). This is the traditional method most coffees experience where the mucilage is removed by the local microbe population.
The third coffee is an inoculated fermentation (48 hour submerged fermentation with Lactobacillus). Generally, the bacteria shows how through fermentation you can enhance the production of organic acids and impact the brightness and complexity of the coffee.
The fourth coffee is an inoculated fermentation (48 hour submerged fermentation with saccharomyces yeast). Generally, the yeast shows how through fermentation you can enhance the production of flavor precursors and impact the body and complexity of the coffee.
Variety: ~85% Caturra, ~15% H1, <1% Bourbon
Farm: Finca San Miguel Urias
Producer: Hector and Lilian Leal
Location: Antigua Valley
Altitude: 1460–1540 masl