5.0/ 5.0
99% pembeli merasa puas
1136 rating • 333 ulasan
5(1104)97.18%
4(26)2.29%
3(5)0.44%
2(1)0.09%
1(0)0%
Atur jumlah dan catatan
Stok Total: 82
Subtotal
Rp199.000
HALU KOJI 1696 - Experimental Coffee Process Specialty Coffee by Space Roastery
Rp199.000
Salted Caramel | Miso | Yuzu
This coffee is inoculated with Aspergillus oryzae, often called Koji, for the sole reason of unlocking the Fifth Taste: umami. This fifth taste is often overlooked because we tend to focus on sweetness and acidity (fruity, floral, and chocolatey) in specialty coffee.
Sourced from West Java, the region where coffee was first introduced to Indonesia in 1696, GunungHalu. This coffee went through a meticulous Koji Heat Trap process, specialized by our producer.
Adding Koji during fermentation converts starch into simple sugars, which contributes to coffee sweetness; proteins and fats into amino acids; and finally fatty acids, contributing to the umami taste. As a result, you get a very sweet coffee with a hint of umami. Not only is it fermented with Koji, but another process called Heat Trap is also carefully done by sealing the fermentation barrel at a controlled temperature. Truly an exquisite method that results in a very unique umami coffee.
Drink with an open mind, as this coffee is highly experimental. Try it at your own risk.
Origin: GunungHalu, West Java, Indonesia
Producer: The Coffee Pundit
Altitude: 1300-1500 masl
Process: Koji Heat Trap
Varieties: Ateng, S795, Sigararutang, & P88
Roasting Profile: Filter Roast
Nomor Sertifikat Halal: ID34110000395470622
P-IRT 8083404010826-28
HARAP CANTUMKAN NOTES/CATATAN CHECKOUT. KAMI MENERIMA NOTES/CATATAN YANG DIBERIKAN SETELAH CHECKOUT.
This coffee is inoculated with Aspergillus oryzae, often called Koji, for the sole reason of unlocking the Fifth Taste: umami. This fifth taste is often overlooked because we tend to focus on sweetness and acidity (fruity, floral, and chocolatey) in specialty coffee.
Sourced from West Java, the region where coffee was first introduced to Indonesia in 1696, GunungHalu. This coffee went through a meticulous Koji Heat Trap process, specialized by our producer.
Adding Koji during fermentation converts starch into simple sugars, which contributes to coffee sweetness; proteins and fats into amino acids; and finally fatty acids, contributing to the umami taste. As a result, you get a very sweet coffee with a hint of umami. Not only is it fermented with Koji, but another process called Heat Trap is also carefully done by sealing the fermentation barrel at a controlled temperature. Truly an exquisite method that results in a very unique umami coffee.
Drink with an open mind, as this coffee is highly experimental. Try it at your own risk.
Origin: GunungHalu, West Java, Indonesia
Producer: The Coffee Pundit
Altitude: 1300-1500 masl
Process: Koji Heat Trap
Varieties: Ateng, S795, Sigararutang, & P88
Roasting Profile: Filter Roast
Nomor Sertifikat Halal: ID34110000395470622
P-IRT 8083404010826-28
HARAP CANTUMKAN NOTES/CATATAN CHECKOUT. KAMI MENERIMA NOTES/CATATAN YANG DIBERIKAN SETELAH CHECKOUT.
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