El Vergel Estate - Pink Bourbon Koji Fermentation - Tolima, Colombia

Limited volume!

This Pink Bourbon variety was grown by Elias & Shady Bayter on their farm in Tolima, Colombia. Cherries were fermented with the aid of MSCO-11 Koji. This process has resulted into a complex and delicious cup of coffee. Syrupy notes of tangerine, fruit loops and green apple. 

Originally an avocado farm, the El Vergel Estate started producing coffee in 2009 with limited varieties of Catimore and Caturra. Today El Vergel has expanded to have more than 28 varietals spread throughout its lands and is characterized for being the first coffee farm in Colombia to develop the kOJI fermentation process.
 
KOJI PROCESSING
Koji, a fungus that grows on rice and has a long tradition in food production (ex. sake, miso and soy sauce), but is new to processing coffee. This fermentation method is dependent on temperature primarily, keeping the cherries between 25-30 degrees. Whole cherries are then inoculated with koji spores within a shallow vessel for 36 hours. This looks similar to pre-fermentation on a natural processed coffee, before cherries are sent off to drying beds. Koji fermentation breaks down polysaccharides and pectin as well as produce amino acids which leads to a complex cup quality with increase body and sweetness. For more information on the Koji fermentation visit Forest's website. 

This coffee has been imported by the team at Forest Coffee. 

Tasting Notes: Fruit Loops, tangerine, syrupy 

Origin: El Vergel Estate - Tolima, Colombia

Producer: Elias & Shady Bayter

Altitude: 1450 + masl

Cultivar: Pink Bourbon

Process: Koji Fermentation