Oldman Koji - Experimental Coffee Process (500gr) specialty coffee

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 amp; Fats to Amino Acids amp; 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 Altitude: gt; 1500 masl Variety: Typica, Sigararutang, Ateng-S Process: 24 Hours Koji Fermentation Roasting Profile: Filter Roast Tasting Notes: Pineapple English Toffee Miso