Koji El Paraiso - Colombia

Process: Koji Supernatural
Impressions: Rose Water, Strawberry, Fruit Candy, Wine
Producer: Diego Bermudez
Variety: Geisha + Pink Bourbon 
Altitude: 1930 MASL
Region: Cauca
Country: Colombia
Farm: El Paraiso

Roast Level: Light

200G

The Koji process is a relatively new processing method developed by Kaapo Paavolainen, Christopher Feran, & Forest Coffee. 

With the Koji process, you sprinkle Koji spores, which are filamentous fungi traditionally used to ferment soybeans into miso or soy sauce, onto the ripe coffee cherries. The Koji unlocks sugars unavailable during fermentation with traditional yeast or bacteria. 

It produces glutamate in the coffee & breaks starches into fermentable sugar, which leads to enhanced complexity, structure, aroma, & sweetness.

Diego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. These coffees are nothing like you've experienced before. 

We're excited to feature Diego's Koji Supernatural Geisha Pink Bourbon. Koji processing made popular by coffee educator Christopher Feran and can read more about HERE, is a large advancement in processing producing incredible flavours.