Koji Java

Koji Java

Koji Java

Origin: Colombia, Tolima
Variety: Java
Process: Koji Fermentaion
We Taste: pineapple, mango, starfruit

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More about koji java

With over a year of development, this process is made with a fermentation technique called Koji, which has never been used in coffee until now! 

This process has shown outstanding results, improving the complexity and body of the coffee, and also provides a worldwide opportunity for farmers to improve their coffees!

Koji (rice wine starter) is evenly spread and coated around cherries prior to natural processing, thereby influencing the active microbiome during the natural drying phase.

Check out this article for more information on the process: The Koji Supernatural Process

El Vergel Estate

Martha and her two sons, Elias & 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.