Apple, Banana, Cream, Nori Umami
The Koji process is a relatively new processing method developed by Kaapo Paavolainen, Christopher Feran, & Forest Coffee. With the Koji process, you sprinkle Koji spores, which are filamentous fungi traditionally used to ferment soybeans into miso or soy sauce, onto the ripe coffee cherries. The Koji unlocks sugars unavailable during fermentation with traditional yeast or bacteria. It produces glutamate in the coffee & breaks starches into fermentable sugar, which leads to enhanced complexity, structure, aroma, & sweetness.
Colombia El Vergel Pink Bourbon Koji Natural
After our repeated testing, our filter coffee beans will get the best flavor when brewed after 21 days of roasting.
Our espresso coffee beans will get the best flavor when brewed after 30 days of roasting.
Please drink up the beans within 3 months.