Colombia PINK BOURBON KOJI Drip Coffee Bag, 20 pc

HISTORY: Elias and Shady dove into the world of experimental coffee, not just for the love of a good brew, but with a mission to sprinkle a bit of magic into the lives of the hardworking families on their El Vergel Estate project. Armed with curiosity and a touch of wizardry, they collaborated with Kaapo Paavolainen to conjure up a fermentation technique using Aspergillus Oryzae – a bit of coffee alchemy to enhance both flavor and life quality!

PROCESS DESCRIPTION: To produce these exceptional coffees, we utilize a method pioneered at El Vergel Estate, featuring Aspergillus Oryzae, a fungus renowned for enhancing flavor profiles.

This innovative process involves cultivating the fungus on steamed rice for 3-4 days. Once the fungus has fully grown, the rice is harvested, dried, and ground into a fine powder.

This powder is then spread over cherries placed on African raised beds. It is crucial that oxygen is available for the fungus to grow and transform the cherries. Over a 24 to 72-hour aerobic fermentation period, the koji (the term for the fungal culture) develops, covering most of the cherries as it works to enhance their flavor complexity.

Following fermentation, the cherries are dried in two steps: first, with sun drying for 10 days, followed by mechanical drying for 2 to 4 days at a controlled temperature of no more than 38°C to preserve the coffee’s delicate characteristics. Finally, the beans undergo a 20-day stabilization process in GrainPro bags to ensure stability and optimal preservation. This meticulous process, developed at El Vergel Estate, allows the beans to develop enhanced flavors and complexity while maintaining their freshness and quality. FOREST DISCOVER KOJI PROCESS At the heart of our mission is the pursuit of new coffee processing methods. One day, we discovered Koji, a fungus rooted in Chinese and Japanese cultures, also known as A. oryzae. Koji offers many benefits, including improved digestion, longer shelf life, and unique flavors. When used in coffee, Koji enhances flavor by adding sweet and fruity notes, creating a rich sensory experience.

1. PREPARING THE KOJI Koji spores are first grown on steamed rice for 3-4 days until the rice is covered in white, cotton-like wool.

2. HARVESTING KOJI Once fully covered, the Koji is harvested and crushed into a fine powder. Powder being sifted or crushed.