El Vergel
El Vergel Estate has been producing a variety of coffees and experimenting with new and innovative processing techniques. This new arrival is a custom Koji processed Pink Bourbon. Whole cherries underwent initial fermentation for 48 hours, followed by the addition of Koji for 3 days. Coffee was then depulped and inoculated with the addition of Koji for a final fermentation of 2 days; then washed and dried.
Koji and controlled fermentation
This method was developed by the Bayter brothers in collaboration with Christopher Ferran from the USA. After the cherries have been harvested and sorted, Koji spores (which are also used in rice wine) are applied to the cherries to start fermentation and break down the sugars. The grains are then hulled and dried in the sun to the desired moisture content. This innovative and unique method was used for the first time in 2021 at the World Barista Championships by the Finnish champion Kaap Paavolainen.
Whole process is more complicated than we can publish here, so this is the link to post about it published by its co-creator: https://christopherferan.com/2021/10/23/coffee-koji-and-kaapos-wbc-routine/
About this coffee
Cupping score: 89.00
Farm: El Vergel
Producer: Elias and Shady Bayter
Region: Tolima
Altitude: 1500 MASL
Variety: pink bourbon
Processing: koji super natural
Variety
Pink Bourbon is a rare and coveted find. A hybrid of Red and Yellow Bourbon, this varietal stands out in every way—from the striking pink color of its ripe coffee cherries to the sweetly complex flavor of its beans. Even in ideal growing conditions, Pink Bourbon is challenging to cultivate.
Koji super natural
After the cherries have been harvested and sorted, Koji spores (which are also used in rice wine) are applied to the cherries to start fermentation and break down the sugars. The grains are then hulled and dried in the sun to the desired moisture content
