Indonesia Koji Process
Koji Meets Coffee Bean
Indulge in the unique and rich flavors of Indonesian coffee beans, enhanced through the innovative Koji process. Originating from the lush coffee plantations of Indonesia, these beans undergo a meticulous fermentation method inspired by traditional Japanese Koji fermentation. This process, which involves using Koji molds to ferment the beans, imparts an exquisite complexity to the coffee’s taste profile.
With a perfect balance of earthy tones and hints of floral aromas, the Indonesian coffee beans processed with Koji offer a distinctively smooth and velvety cup. The fermentation refines the beans, highlighting their natural flavors while adding subtle layers of sweetness and a touch of acidity. Each sip encapsulates the essence of Indonesia’s rich coffee heritage, making it a delightful choice for coffee connoisseurs seeking a truly unique and memorable experience
Beans Information
- Country: Indonesia
- Region: -
- Varietal: Sigarar Utang x Catimor x Typica
- Process: Koji Process
- Altitude: 1500-1700 MSAL
- Taste Note: Citrus, Passionfruit, Sweet
Note: Our beans are roast to order, which means we will start to roast after order placed so you will get latest roast date. Please let the beans rest for degas around 10 days from roast date to get optimum taste. But surely you can also test the beans everyday to study the differences
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