The Fermentation Project — Lucia Solis × James Hoffmann

• Presented by Jindo Coffee
• Sunday, October 4, 2026
• Ticketed sessions: 10 AM & 1 PM at Paradigm Spark Training room
• Open Pour-Over Bar: 3–4 PM at cafe Experience Bar

Join Daniel from Jindo Coffee at Paradigm Spark for a special Calgary tasting of The Fermentation Project, a collaborative coffee project created by fermentation specialist Lucia Solis and James Hoffmann.

The project asks a deceptively simple question: how much does fermentation actually change the way a coffee tastes?

Using coffee from the same starting material, four different processing approaches were created specifically to make those differences possible to taste side by side: mechanically demucilaged with no fermentation as the control, wild fermentation, Lactobacillus-inoculated fermentation, and Saccharomyces yeast-inoculated fermentation. The intention is not simply to create unusual flavours, but to make the sensory impact of fermentation easier to understand while keeping the coffees clean, sweet, and approachable. 

• The coffees come from Finca San Miguel Urias in Guatemala’s Antigua Valley, with all four lots processed by Lucia Solis alongside the farm team according to their respective protocols. Lucia brings a background in viticulture, enology, microbiology, and more than a decade of international coffee-processing work, while James Hoffmann developed the project as a way to make fermentation easier to explore through direct comparison. 
  
  The four Fermentation Project coffees from Lucia Solis and James Hoffmann, roasted by Jindo and prepared as pourovers alongside a few nibbles of other fresh and fermented foods and drinks. These coffees have all been roasted specifically for what we think makes each of them taste best, so roasting profile does vary between the four fermentation project coffees. 
  
  Good to know:
• Two timeslots are available, at 10am and 1pm. 
• Roughly 1 full coffee will be served across all coffees (2 ounces each of the fermentation project coffees) + 2 other coffees showing off fun fermentations in coffee.
• Small amounts of additional caffeine will also come in the form of a couple green teas.

Please let us know of any potential allergies! Right now, fresh grapes and carbonic macerated grapes will be served at both time slots, although alternative arrangements can be made. 
The event will be a relatively interactive one! Each timeslot will be roughly an hour and a half from start to finish, although it may extend slightly longer depending on discussions.

The 10 AM and 1 PM sessions are ticketed, offering an opportunity to experience the project together with Daniel of Jindo Coffee.

From 3–4 PM, Paradigm Spark will also host an open pour-over bar featuring the project coffees.

Sunday, October 4
Paradigm Spark, Calgary
10 AM & 1 PM — Ticketed Event
3–4 PM — Open Pour-Over Bar