Reserve Koji Process

This coffee was processed using an anaerobic Koji method pioneered by the El Vergel Estate in Colombia.

It features Aspergillus Oryzae, a fungus renowned for enhancing flavor profiles. First they grow the fungus on steamed rice for 3-5 days, then the rice is harvested, dried, and ground into a fine powder. Next the powder is spread over cherries placed on African dry beds. Over a 3 to 5-day anaerobic fermentation period, the fungus culture (aka Koji) develops, covering most of the cherries as it enhances their flavor complexity. After the fermentation, the cherries are dried in the sun for 10 days and dried at a controlled temperature for an additional 2-4 days, before being placed in bags, and kept for quality control for 20 days. 

Country: Colombia
Elevation: 1450 meters 
Farm:  El Vergel Estate
Process: Anaerobic Koji Natural

Tasting notes: Sherbet, Sangria, Pineapple

This particular coffee was picked and processed specifically for Indaba Coffee.

As always, every bag sold provides a meal to someone in need through 2nd Harvest.