Green coffee - Colombia - La Sirena - Castillo - Koji - Natural

Fermentation of coffee with koji, developed by bioscientist Koichi Higuchi, is an innovative approach to refining taste and aroma. Koji spores – a traditional mold (Aspergillus oryzae), which is used in the production of classic Japanese fermented foods such as soy sauce, miso, sake and mirin. Koji is also increasingly used in modern gastronomy to refine meat, vegetables and grains.

In coffee fermentation, green coffee beans or harvested coffee cherries are mixed with koji cultures and fermented for several days under controlled conditions (25–30 °C, 70–90% humidity). During this process, the enzymes produced by koji, such as amylases, proteases and lipases, convert complex carbohydrates, proteins and lipids, creating unique flavor profiles.

The subsequent drying of the cherries in their entirety further enhances the effect of the koji fermentation and ensures a distinctive aroma and taste experience.