Shop Coffee - Single Origin
Shio Koji - Experimental Coffee Process
Salted Caramel, Cantaloupe, Shio Koji
This coffee is inoculated with Aspergillus Oryzae or often we called it KOJI for sole reason of unlocking "The Fifth Taste" named Umami. This "Fifth Taste" is often overlooked because in specialty coffee we always focuses 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 Starch to Simple Sugar which contributes to coffee's Sweetness and Proteins & Fats to Amino Acids & Fatty Acids contributing Umami taste. So what you get is a very sweet coffee with a hint of Umami in taste.
In this coffee, the producer added Non-Iodised salt in the fermentation process, the goal is to create lactic acid and get a noticeable difference in the coffee body. Thus, you’ll get this coffee with a richer, creamier buttery texture.
Facts
Origin: Mount Patuha, Rancabali, West Java
Altitude: > 1500 masl
Variety: Typica, Sigararutang, Ateng-S
Process: Shio Koji Honey
Roasting Profile: Filter Roast
Berat Bersih: 100 gram
