RED KOJI

Intense aromas of red fruits and chocolate, with strong notes of tropical and red fruits, combined with a silky body and malic acidity with a long aftertaste.
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima 
VARIETY

Variety

red borbon 
ALTITUDE

Altitude

 1.500 MT 

 Koji Supernatural  

 To process these unique coffees, we use Asperigillus Oryzae. This type of fungus is reproduced in steamed rice. Then is dried and grounded, to be ready to applied to the coffee beans. We let the coffee ferment anaerobically for a couple of hours. At this time a white layer should be seen on the top of the coffee beans. Then is dried in African beds under the sun and stabilized in grain pro bags.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Elias and Shady Bayter 

El Vergel State 
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. 
8X2A3847

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