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Oldman Koji - Experimental Coffee Process

Pineapple | English Toffee | Miso
This coffee is inoculated with Aspergillus Oryzae or often we called it KOJI for a sole reason of unlocking "The Fifth Taste" named Umami. This "Fifth Taste" is often overlooked because in specialty coffee we always focus on Sweetness and Sourness (fruity, floral, chocolaty).

So, what if we can add Umami to coffee?

Will it make the coffee more complex? More enjoyable?

More unique? This coffee is the answer.

Adding KOJI in fermentation changes the Stratch to Simple Sugar which contributes to coffee's Sweetness and Proteins & Fats to Amino Acids & Fatty Acids contributing the Umami taste. So what you get is a very sweet coffee with a hint of Umami in taste.

Drink with an open mind because this is a very experimental, try at your own risk.

Origin: Mount Patuha, Rancabali, West Java
Altitude: > 1500 masl
Variety: Typica, Sigararutang, Ateng-S
Process: 24 Hours Koji Fermentation
Roasting Profile: Filter Roast

Tasting Notes:
English Toffee,

NB : Tidak dapat digiling

IDR 150.000
Total amount: IDR 150.000
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