Koji Pink Bourbon

As a testament to sourcing coffees with unique approaches to fermentation, we've been eager to release this Koji-processed lot from El Vergel. Koji is a type of mold more technically referred to as Aspergillus Oryzae, which has been used for a millennia in traditional Japanese cooking. Over the course of the fermentation process, Koji spores create an enzyme called amylase, which effectively converts starches into fermentable sugars, ultimately resulting in coffees with a structured sweetness, tropical fruit tones, and a subtle umami quality.

Flavor Notes:
Blackberry compote, fruit tart, luxardo

Producer:
Elias and Shady Bayter

Region:
Tolima

Variety:
Pink Bourbon

Fermentation:
Koji Anaerobic Natural

Elevation:
1,500m