A process with a unique fermentation technique that improves the quality of coffee.
1. CULTIVATION OF THE FUNGUS IN RICE
Done by a fermentation of the rice for 48 hours, at certain temperature wich allows the fungus to grow on it.
2.DRY AND GROUND KOJI MATERIAL
After reproduced, we ground and dry the material, to be able to be homogeneously apllied in the coffee.
3. RIPE CHERRIES IN PLASTIC TRAYS
After is hand selected, cherries are places in small bins,wich is the best way to control temperature during the fermentation.
4. SPREAD OVER THE COFFEE BEANS
We add the koji spores into the coffee, and mix evenly.
Coffee goes through a Aerobic fermentation process for 36 hours. After this time, the fungus will cover every single coffee bean with a white layer.
6. KOJI EFFECT
Koji will break the proteins into aminoacids, and thats how the characteristric umami flavor is created.
7. COFFEE DRYING
Then it is dried off, first in silo to reduce 30% of the moisture, and then in african beds under the sun to be completely dried. (15 to 25 days)