GESHA KOJI

A mix of fruity and soft florals, with delicate flavors that reminds us of blue and purple fruits, with a touch of tropical notes, light body, and complex aftertaste.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Gesha

Altitude

1.460 MT

Koji Supernatural

To process these unique coffees, we use Asperigillus Oryzae. This type of fungus is reproduced in steamed rice. Then is dried and grounded, to be ready to applied to the coffee beans. We let the coffee ferment anaerobically for a couple of hours. At this time a white layer should be seen on the top of the coffee beans. Then is dried in African beds under the sun and stabilized in grain pro bags.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Elias and Shady Bayter

El Vergel State

Elias and Shady started to work with experimental coffee in a way that they could create and pass through the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel State. Experimenting and looking for innovative methods they, with the help of Kaapo Paavolainen developed a fermentation technique using Asperigillus Oryzae.