Profile

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.

Process

Koji supernatural

KOJI GESHA

Origin

Region: Tolima
Municipality:  

Producer

Elias and Shady Bayter

Farm

Vergel Estate

Variety

Gesha 

Altitude

 1.460 MT 

HISTORY

PROCESS

ON SPOT

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. 
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 Koji supernatural 

 This special and innovative Koji is done in small bins. After this fungus is alrealy reproduced in rice, we ground it and spread it over the coffee beans and we let ir ferment for a couple of hours. Afrer the fermentation phase we dry the coffee in african beds under the sun. 
FONDO_SERIES_COFFEES
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Size
  • 12 kg
  • 24 kg

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