SIDRA KOJI

SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
SIDRA KOJI
VARIETY:
Borbon Sidra
PROCESS: 
Koji Supernatural
CATEGORY: 
 Innovation
PROFILE:
Brown Spice, Citric Licorice-anise, Mango, Tangerine
FARMER:
 Elias & Shady Bayter
FARM:  
 El Vergel Estate
REGION:
 Tolima
MUNICIPALITY:  
 Fresno
ALTITUDE: 
1.600 MT
Try our green coffee Beans

FIND THIS COFFEE IN STOCK AT THESE SPOTS:

Spot
  • Annex
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  • Green Room
  • Melbourne
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  • UK
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HISTORY: 
Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.
PROCESS DESCRIPTION: 
To produce this exceptional coffee, 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

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