[BISA COD] Oldman Koji - Experimental Coffee Process (200gr) specialty coffee

Notes: Jasa kurir yang kami rekomendasikan adalah JNE REG
Dikarenakan jika menggunakan jasa kirim selain JNE harus melewati 2 kali filter.. pertama filter dari gudang kami yaitu proses Quality Control kedua filter dari jasa kurir tersebut (selain JNE) jadi jika ingin cepat pastikan klik JNE terimakasih selamat berbelanja Pineapple |English Toffee|Miso
Single origin coffee from Rancabali
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 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.
Facts:
Origin: Mount Patuha, Rancabali, West Java
Variety: Typica, Sigararutang, Ateng-S
Process: 24 Hours Koji Fermentation
Roasting Profile: Filter Roast
Tasting Notes:
Pineapple
English Toffee
Miso BUDAYAKAN MEMBACA
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