Java Koji Green Coffee – Koji Supernatural fermentation process

HISTORY:

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.

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.