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Java Koji Colombia El Vergel Coffee Beans

Java Koji Colombia El Vergel Coffee Beans

$43.00
$43.00
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Varietal: Java
Farm: El Vergel Estate
Exporter: Forest Coffee
Region: San Pedro, Tolima, Colombia
Altitude: 1550 MASL
Process: Koji process
Coffee Score: 88.50 Points
Notes: Lime, Yoghurt, Honeydew, Mango
Size: 200g Bag

About The Coffee:

Java is a unique coffee varietal that is medium yielding and the variety was introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century hence the name. Java shares similarities to Panama Geisha, because of it's high cup quality but Java remains more resilient for small farmers with better tolerance of coffee leaf rust and CBD (Coffee Berry Disease).

What is Koji Process:

Koji fermentation stands out for its unique approach: unlike typical fermentations that yield alcohol, carbon dioxide, or organic acids, koji modifies its substrate in ways distinct from yeast or bacteria. The range of amino acids produced, such as glutamate, varies depending on the fermentation conditions. This variability is influenced by the specific strain of koji used and the ambient temperature.

In coffee processing, koji acts primarily as an agent that breaks down polysaccharides and complex starches. This breakdown makes these components accessible for further fermentation by other microbes and enhances enzymatic activities within the coffee itself. Additionally, the production of glutamates by koji contributes to an improved structure in the coffee cup.

Koji Mold Coffee Processing Cherries for Fermentation Koji Process Coffee

Included:

1x Java Koji Colombia El Vergel Coffee Beans - 200g Bag 


Brand: Basic Barista

JAVA-KOJI-200-PURPLE

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Coffee Cherry Beans Red Coffee Cherries Processing

IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

LEARN MORE

COMMON COFFEE PROCESSES

  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 

  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 

  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 
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