“White Flower, Raisin, Mandarin Orange, and Pineapple”
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The Story
The Java coffee variety, often overshadowed by Gesha, has recently gained attention thanks to its distinctive flavor profile. This particular Java coffee underwent a unique processing method after harvesting, making it stand out. The collaborative effort behind this coffee involved the Bayter Family, Christopher Feran, and Kaapo Paavolainen. It all began when Kaapo discovered Christopher's experiments with Koji, aimed at reducing lipid oxidation in green coffee. This partnership transcended borders, with contributions from three continents and a departure from traditional processing methods.
During our visit to Forest Coffee in Tolima, we further developed our appreciation for this alternative processing method and the Java variety. We've secured a significant portion of their harvest as an investment in this innovative process and their future experiments.
The Processing
Koji processing, a novel approach, resembles the traditional natural processing seen in El Vergel's coffee production. Koji, a fungus used in rice-based fermentation, has minimal use in coffee processing. This open-source fermentation method relies heavily on temperature control, with cherries maintained at 25-30 degrees Celsius on drying beds to keep the koji alive. The concept behind koji fermentation is to break down polysaccharides, pectin, and produce amino acids. Whole cherries are inoculated within a shallow vessel for 36 hours, similar to the pre-fermentation stage in natural processing. Subsequently, the cherries are moved to drying beds. Anecdotally, Koji-fermented coffees tend to be slightly sweeter with a fuller body compared to their traditional counterparts.
This unique fermentation method prompted us to partner with these coffee producers and purchase this limited lot. Although much remains unknown about the effects of koji fermentation, it's certain that more research will follow on Koji-processed coffees. We extend our gratitude to the Bayter Family, Christopher Feran, and Kaapo Paavolainen for their contributions to this exciting venture. For a deeper dive into Koji fermentation and DIY methods, you can refer to Christopher's blog.
