RED KOJI - Forest Coffee
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RED KOJI
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.
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Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
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INFORMATION
PROCESS
HISTORY
Origin
Tolima
Variety
red borbon
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.
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