{"product_id":"fermentation-frequency","title":"Frequency: The Fermentation Tasting Project","description":"\u003ch2 style=\"letter-spacing: 2px;\"\u003eFREQUENCY\u003c\/h2\u003e\n\u003cp style=\"color: #777; font-style: italic; margin-top: -6px;\"\u003eThe Fermentation Tasting Project — Three Keys Coffee × James Hoffmann\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003ePRE-ORDER: Roasting Sept 12-15; Shipping Sept 16-18.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne coffee. Four fermentation paths. Same farm, same variety, same 48-hour window — only the fermentation itself changes. The result: \u003cstrong\u003eAcoustic, Live, Treble, Bass\u003c\/strong\u003e — four expressions of a single Guatemalan lot.\u003c\/p\u003e\n\u003cp style=\"margin: 18px 0; padding: 12px 16px; background: #f7f5f2; border-left: 4px solid #1E2A56; font-size: 0.95em;\"\u003e🎧 Global live tasting with James Hoffmann — \u003cstrong\u003eSaturday, October 3, 2026, ~9:00 AM Central\u003c\/strong\u003e\u003c\/p\u003e\n\u003csvg viewbox=\"0 0 440 80\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"width: 100%; max-width: 480px; height: auto; display: block; margin: 26px auto;\"\u003e\n\u003cpath d=\"M10,30 C20,20 30,40 40,30 C50,20 60,40 70,30 C80,20 90,40 100,30\" fill=\"none\" stroke=\"#B98D5D\" stroke-width=\"2.5\" stroke-linecap=\"round\"\u003e\u003c\/path\u003e\n\u003ctext x=\"55\" y=\"70\" text-anchor=\"middle\" font-size=\"11\" letter-spacing=\"1.5\" fill=\"#B98D5D\" font-family=\"Helvetica, Arial, sans-serif\"\u003eACOUSTIC\u003c\/text\u003e\n\u003cpath d=\"M120,30 L124,15 L128,45 L132,20 L136,42 L140,17 L144,38 L148,22 L152,46 L156,10 L160,40 L164,18 L168,30 L172,15 L176,44 L180,20 L184,38 L188,30 L192,30\" fill=\"none\" stroke=\"#3F7D3F\" stroke-width=\"2.2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\n\u003ctext x=\"156\" y=\"70\" text-anchor=\"middle\" font-size=\"11\" letter-spacing=\"1.5\" fill=\"#3F7D3F\" font-family=\"Helvetica, Arial, sans-serif\"\u003eLIVE\u003c\/text\u003e\n\u003cpath d=\"M220,30 L224,20 L228,40 L232,20 L236,40 L240,20 L244,40 L248,20 L252,40 L256,20 L260,40 L264,20 L268,40 L272,20 L276,40 L280,20 L284,40 L288,20 L292,30\" fill=\"none\" stroke=\"#E8B923\" stroke-width=\"2.2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\n\u003ctext x=\"256\" y=\"70\" text-anchor=\"middle\" font-size=\"11\" letter-spacing=\"1.5\" fill=\"#E8B923\" font-family=\"Helvetica, Arial, sans-serif\"\u003eTREBLE\u003c\/text\u003e\n\u003cpath d=\"M320,30 C335,5 350,5 365,30 C380,55 395,55 410,30\" fill=\"none\" stroke=\"#1E2A56\" stroke-width=\"2.8\" stroke-linecap=\"round\"\u003e\u003c\/path\u003e\n\u003ctext x=\"365\" y=\"70\" text-anchor=\"middle\" font-size=\"11\" letter-spacing=\"1.5\" fill=\"#1E2A56\" font-family=\"Helvetica, Arial, sans-serif\"\u003eBASS\u003c\/text\u003e\n\u003c\/svg\u003e\u003chr style=\"border: none; border-top: 2px solid #eee; margin: 8px 0 28px;\"\u003e\n\u003cdiv style=\"border-left: 6px solid #B98D5D; padding-left: 16px; margin-bottom: 22px;\"\u003e\n\u003ch3 style=\"color: #b98d5d; margin-bottom: 2px; display: inline-block;\"\u003eACOUSTIC\u003c\/h3\u003e\n\u003csvg viewbox=\"0 0 60 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"width: 56px; height: auto; display: inline-block; vertical-align: middle; margin-left: 10px;\"\u003e\u003cpath d=\"M2,12 C9,6 16,18 23,12 C30,6 37,18 44,12\" fill=\"none\" stroke=\"#B98D5D\" stroke-width=\"2\" stroke-linecap=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n\u003cp style=\"font-size: 0.8em; text-transform: uppercase; letter-spacing: 1px; color: #999; margin: 0 0 6px;\"\u003eMechanically Demucilaged · WASHED\u003c\/p\u003e\n\u003cp style=\"margin-top: 0;\"\u003eThe coffee, stripped back. Washed process. This is the reference point for everything else. That makes Acoustic our control: the closest look at the coffee before fermentation begins shaping its flavor.\u003cbr\u003e\u003cbr\u003eThink of it as an \u003cstrong\u003eacoustic \u003c\/strong\u003eperformance: no added effects, just the source material.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border-left: 6px solid #3F7D3F; padding-left: 16px; margin-bottom: 22px;\"\u003e\n\u003ch3 style=\"color: #3f7d3f; margin-bottom: 2px; display: inline-block;\"\u003eLIVE\u003c\/h3\u003e\n\u003csvg viewbox=\"0 0 60 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"width: 56px; height: auto; display: inline-block; vertical-align: middle; margin-left: 10px;\"\u003e\u003cpath d=\"M2,12 L6,4 L10,20 L14,6 L18,18 L22,5 L26,19 L30,7 L34,17 L38,4 L42,20 L46,10 L50,12 L54,6 L58,18\" fill=\"none\" stroke=\"#3F7D3F\" stroke-width=\"1.8\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n\u003cp style=\"font-size: 0.8em; text-transform: uppercase; letter-spacing: 1px; color: #999; margin: 0 0 6px;\"\u003eWild Fermentation · 48 Hours\u003c\/p\u003e\n\u003cp style=\"margin-top: 0;\"\u003eLive undergoes a 48-hour fermentation driven by the naturally occurring microorganisms already present in the coffee's environment.\u003cbr\u003eThere is no selected bacteria or yeast added to direct the process. Instead, the local microbial community does what it has traditionally done in coffee processing: consumes sugars in the mucilage and produces compounds that can influence what we eventually experience in the cup.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat's why we call it \u003cb\u003eLive\u003c\/b\u003e: the same source material, shaped by the energy and unpredictability of a live performance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border-left: 6px solid #E8B923; padding-left: 16px; margin-bottom: 22px;\"\u003e\n\u003ch3 style=\"color: #e8b923; margin-bottom: 2px; display: inline-block;\"\u003eTREBLE\u003c\/h3\u003e\n\u003csvg viewbox=\"0 0 60 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"width: 56px; height: auto; display: inline-block; vertical-align: middle; margin-left: 10px;\"\u003e\u003cpath d=\"M2,12 L6,5 L10,19 L14,5 L18,19 L22,5 L26,19 L30,5 L34,19 L38,5 L42,19 L46,5 L50,19 L54,5 L58,12\" fill=\"none\" stroke=\"#E8B923\" stroke-width=\"1.8\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n\u003cp style=\"font-size: 0.8em; text-transform: uppercase; letter-spacing: 1px; color: #999; margin: 0 0 6px;\"\u003eLactobacillus Inoculated · 48 Hours\u003c\/p\u003e\n\u003cp style=\"margin-top: 0;\"\u003eThe coffee is intentionally inoculated with Lactobacillus, bacteria known for producing organic acids during fermentation. Those acids can influence how we perceive brightness, acidity and complexity in the finished coffee, bringing certain characteristics forward with greater definition and lift.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0;\"\u003e\u003cbr\u003eWe call it \u003cstrong\u003eTreble\u003c\/strong\u003e for what happens at the high end: brightness turned up.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border-left: 6px solid #1E2A56; padding-left: 16px; margin-bottom: 22px;\"\u003e\n\u003ch3 style=\"color: #1e2a56; margin-bottom: 2px; display: inline-block;\"\u003eBASS\u003c\/h3\u003e\n\u003csvg viewbox=\"0 0 60 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"width: 56px; height: auto; display: inline-block; vertical-align: middle; margin-left: 10px;\"\u003e\u003cpath d=\"M2,12 C12,2 22,2 32,12 C42,22 52,22 58,12\" fill=\"none\" stroke=\"#1E2A56\" stroke-width=\"2.2\" stroke-linecap=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n\u003cp style=\"font-size: 0.8em; text-transform: uppercase; letter-spacing: 1px; color: #999; margin: 0 0 6px;\"\u003eSaccharomyces Yeast Inoculated · 48 Hours\u003c\/p\u003e\n\u003cp style=\"margin-top: 0;\"\u003eInoculated with selected yeast for fuller body and layered complexity. The coffee is fermented for 48 hours with selected Saccharomyces yeast. During fermentation, the yeast produces compounds and flavor precursors that can influence the coffee's eventual sensory profile, particularly its body and complexity.\u003c\/p\u003e\n\u003cp style=\"margin-top: 0;\"\u003eWe call it \u003cstrong\u003eBass \u003c\/strong\u003efor the weight, depth, and texture. \u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr style=\"border: none; border-top: 2px solid #eee; margin: 28px 0;\"\u003e\n\u003ch3\u003eHOW TO TASTE\u003c\/h3\u003e\n\u003col style=\"line-height: 1.7;\"\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #b98d5d;\"\u003eAcoustic\u003c\/strong\u003e — your reference point, washed process\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #3f7d3f;\"\u003eLive\u003c\/strong\u003e — what changes when fermentation begins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #e8b923;\"\u003eTreble\u003c\/strong\u003e — brightness, acidity, complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #1e2a56;\"\u003eBass\u003c\/strong\u003e — body, depth, texture\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"color: #777; font-size: 0.95em;\"\u003eThen go back — Acoustic beside Treble, Live beside Bass. The point isn't which is \"best.\" It's discovering what fermentation actually tastes like.\u003c\/p\u003e\n\u003chr style=\"border: none; border-top: 2px solid #eee; margin: 28px 0;\"\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 5px 12px 5px 0; color: #999; white-space: nowrap;\"\u003eVariety\u003c\/td\u003e\n\u003ctd style=\"padding: 5px 0;\"\u003e~85% Caturra, ~15% H1, small amount Bourbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 5px 12px 5px 0; color: #999; white-space: nowrap;\"\u003eFarm\u003c\/td\u003e\n\u003ctd style=\"padding: 5px 0;\"\u003eFinca San Miguel Urias — Hector \u0026amp; Lilian Leal, Rueda Farms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 5px 12px 5px 0; color: #999; white-space: nowrap;\"\u003eLocation\u003c\/td\u003e\n\u003ctd style=\"padding: 5px 0;\"\u003eAntigua Valley, Guatemala\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 5px 12px 5px 0; color: #999; white-space: nowrap;\"\u003eAltitude\u003c\/td\u003e\n\u003ctd style=\"padding: 5px 0;\"\u003e1460–1540 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 5px 12px 5px 0; color: #999; white-space: nowrap;\"\u003eIncluded\u003c\/td\u003e\n\u003ctd style=\"padding: 5px 0;\"\u003e4 × 100g bags (400g total) — one of each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Three Keys Coffee","offers":[{"title":"Default Title","offer_id":47904708755634,"sku":"FREQ-TKC-2026","price":48.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0311\/1305\/2300\/files\/frequency_hero_graphic.png?v=1786914123","url":"https:\/\/threekeyscoffee.com\/products\/fermentation-frequency","provider":"Three Keys Coffee","version":"1.0","type":"link"}