GUAVA KOJI

GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
GUAVA KOJI
VARIETY:
Red & Yellow Caturra
PROCESS: 
Koji Supernatural
CATEGORY: 
 Innovation
PROFILE:
Citric Acid, Sweet Aromatics, Tangerine, Tropical Fruit.
FARMER:
 Elias & Shady Bayter
FARM:  
 El Vergel Estate
REGION:
 Tolima
MUNICIPALITY:  
 Fresno
ALTITUDE: 
1.350 MT
Try our green coffee Beans

FIND THIS COFFEE IN STOCK AT THESE SPOTS:

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
Schedule a Call and Get this Coffee
Check the full Green Coffee Offering List
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.
Ask for non roasted samples

LOOKING FOR MORE OPTIONS?

There are no product yet!