Indonesia Natural Koji Arabica Coffee Beans

🌿Indonesia Natural Koji | Specialty | Unroasted🌿 

Region: Mount Patuha, West Java 

Varietal: Sigarar Utang, Catimor, Typica

Altitude: 1500 - 1700 Masl

Process: Natural Aspergillus

SCAA Score: 86

✨ Cup Profile ✨

🍓 Berries | 🥝 Kiwi | 🍋 Lime | 🍊 Citrus | 🥭 Passionfruit | 🍅 Tamarillo | 🍯 Intense Sweet

Packing: 30kg (FULL BAG) 

About Indonesia Natural Koji

There are increasingly experiment fermentation techniques from coffee producers to derive new flavours. Koji could be the most recent fermentation technique that excites all coffee professionals around the world. Koji is a type of mould which is more notably known to be used in Japan to make fermented foods like rice wine, miso and other umami products.

The first koji-fermented coffees was done by bio-scientist Koichi Higuchi by applying koji spores to green coffee beans and let them ferment for few days; the results created prominent umami products which may not so desirable for coffee drinkers. Then, the koji were applied to the coffee cherries and the results turn out much more promising. Koji is discovered to be able to transform coffee beans into better quality products, one of the most notable is the
sweetness within the beans is significantly enhanced.

The lack of sugar in coffee beans will result in unpleasant bitterness; with current methods of fermentation, only 70% of available sugar in coffee beans are extracted; the unique characteristics of Koji is found to be able to tap into the remaining 30% of sugars in the beans which allow the producersto intensify the flavours in coffees. Koji fermentation uses a fungus (Aspergilus oryzae) to break down complex carbohydrates and proteins into amino acids such as glutamate, fatty acids, and sugars; it also produces esters and aldehydes which increase the fruity aromas in coffees. Koji may not necessarily create new flavours of the cup of coffees, but the findings have proven it enhances the existing complex components of the coffee. One of the change is the body, Koji fermented beans are said to be rounder, creamier, softer with more sweetness.

Although Koji- fermented coffee is still in nascent stage, it is undeniable a revolutionary change to the coffee industry and potential demand grow over the next few years!

📦   MOQ
    1kg and above

🛡️ Storage Tips
    Keep away from humidity and sunlight. Store in a cool (15 – 20 °C), dark, and dry place.

    Raw coffee: Airtight not required. Shelf life up to 24 months
    Roasted coffee: Airtight recommended. Shelf life 3 – 6 months

    DO NOT REFRIGERATE OR FREEZE - ODORS AND MOISTURE CAN DAMAGE FLAVOR.

⏳ Best Consume Period 
    Best to consume within 1 - 2 years.

💡  Helpful Tips
    “New to this coffee? Start with a smaller batch to see if it’s your new favorite!😊”

🚀 Order now and explore the rich flavors of Indonesia Natural Koji!

📞 Interested in bulk orders? Contact us on WhatsApp at +60 10-268 4133 now!

📖 Good to Know: We provide comprehensive coffee origin details upon request before purchase. Reach out anytime for more information!📩