Colombia El Vergel Koji Java Espresso - Single Origin
This is a rare Java varietal, uniquely processed by the team at El Vergel, and the Bayter family.
Koji mould, or Aspergillus Oryzae is often used in food to develop flavour in fermentation, and is prominent in cooking. Koji acts as a processing agent by breaking down starches to make them available for secondary fermentation such as producing glutamates and enzymes. These secondary metabolites are broken down by other microbes to improve cup structure.
This mould was commercially produced (MSCO-11 Koji) and specifically cultivated on rice, processed and spread on the coffee to integrate and culture koji on the surface of the coffee cherry. Temperature and systematic monitoring is critical during these stages to ensure consistent, stable and desirable fermentation.
This Koji process enhances the existing complex components of the coffee, allow for a greater expression of flavour. The purpose of this process is not only to potentially develop a more efficient and advantageous processing methods but unlock flavour attributes that may have not be accessible by more ‘traditional’ fermentation methods.
PROCESS: KOJI PROCESS
REGION: FRESNO, TOLIMA, EL VERGEL
CUP: DELICATE TROPICAL FRUIT, TANGERINE, STONEFRUIT, WHITE GRAPE