Pink Koji – Finest Collection

Pink Koji – supernatural power.
Everything about this coffee is special: the variety (Pink Bourbon), the processing (Koji supernatural), and its flavor profile (papaya, kombucha, mandarin). Intense and full of character, it will ferment its way into your heart.

Koji supernatural is a complex processing method that is well worth the effort. This coffee opens doors and leaves you wanting more.

Roasted for filter.

 

What's inside:

100% Colombia (Single Origin)
Producer: Elias & Shady Bayter 
Altitude: 1,460m
Variety: Pink Bourbon
Process: koji supernatural

To produce these exceptional coffees, Elias & Shady Bayter use a method developed at El Vergel Estate involving Aspergillus oryzae, a fungus known for its flavor-enhancing properties. In this innovative process, the fungus is cultivated on steamed rice for 3–4 days. Once the fungus has fully grown, the rice is harvested, dried, and ground into a fine powder. This powder is then sprinkled onto the coffee cherries laid out on African raised beds. Oxygen supply is crucial for the growth and transformation of the cherries. During 24 to 72 hours of aerobic fermentation, the koji (the name for the fungal culture) develops and covers most of the cherries, enhancing their flavor complexity.

After fermentation, the cherries are dried in two stages: first in the sun for 10 days, then mechanically for 2–4 days at a controlled temperature of no more than 38°C to preserve the coffee's delicate flavors. Finally, the beans undergo a 20-day stabilization process in GrainPro bags to ensure stability and optimal shelf life. This careful process, developed at El Vergel Estate, allows the beans to develop a more intense aroma and greater complexity while maintaining their freshness and quality.