Koji Process Tasting Pack
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CA$20.00
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Product details
| Management number | 253546074 | Release Date | 2026/10/24 | List Price | CA$20.00 | Model Number | 253546074 | ||
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The live tasting is now passed! If you missed out on joining live you can still watch the video here and enter your scores and descriptors here.
We will be running more tastings like this in future so stay tuned! <3
Farm: El Vergel Estates
Country: Colombia
Region: Tolima
Elevation: 1,550 masl
Variety: Red Bourbon / Geisha
Processing: Koji Supernatural
Producer: Elias & Shady Bayter
Sourced Through: Forest Green with Josie Coffee
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It's a tale as old as time, one fine day the boys from Josie Coffee hit up Adam and asked if we'd like to split some coffees from El Vergel and Christopher Feran's Koji Supernatural experiment. The answer was an immediate "Yes, please." And the rest, as they say, is history.
We decided, seeing as we had two separate koji lots (and not much of them), that we would release them together (125g of each) in a 'tasting pack'. You know, compare and contrast and all that. And seeing as we'll be roasting these packs all on the same day, why not host a live (virtual) cupping to drink them along with all our lovely, inquisitive customers (that's you).
Each Pack Contains
125g of El Vergel Koji Supernatural - Red Bourbon
125g of El Vergel Koji Supernatural - Geisha
1 sachet of Third Wave Water (Espresso)
An Information Card
Some Lollies (of course)
All packs will receive FREE AusPost Express shipping (domestic).
About the Coffee/Process
These lots are the result of a collaboration between Christopher Feran of Phoenix Coffee, Kaapo Paavolainen of One Day Coffee, Elias Bayter of El Vergel Estates, Koichi Higuchi of Higuchi Matsunosuke Shoten Co. and Jeremy Umansky of Larder.
In brief: they used koji spores (the fungus used to produce sake) to 'saccharify' coffee cherries as the preliminary stage in a natural fermentation for Kaapo's World Barista Championship routine; an innovative process resulting in a unique flavour and texture experience.
For more information we highly encourage reading through Christopher's blog post on the coffee and process here.
An Information Card
Some Lollies (of course)
All packs will receive FREE AusPost Express shipping (domestic).
About the Coffee/Process
These lots are the result of a collaboration between Christopher Feran of Phoenix Coffee, Kaapo Paavolainen of One Day Coffee, Elias Bayter of El Vergel Estates, Koichi Higuchi of Higuchi Matsunosuke Shoten Co. and Jeremy Umansky of Larder.
In brief: they used koji spores (the fungus used to produce sake) to 'saccharify' coffee cherries as the preliminary stage in a natural fermentation for Kaapo's World Barista Championship routine; an innovative process resulting in a unique flavour and texture experience.
For more information we highly encourage reading through Christopher's blog post on the coffee and process here.
Virtual Tasting Details
We will be cupping both lots live via CupWise and YouTube at 10AM ACST (Adelaide time) on Sunday the 25th of September. The tasting will be saved on our YouTube channel here.
- Link to the live tasting can be found here.
- Link to (just) the video can be found here.
- Cupping instructions can be found here. NB: In initial testing we are finding a higher dose and coarser grind (lower extraction yield) to be working best with these lots.
- We will be cupping with (and recommend) the included Third Wave Water (Espresso) at 1/2 strength (1 sachet per 4L of distilled water).
- Extra information on water can be found here.
There are a few ways you can participate (if you so choose):
- Wait until the live cupping, taste the coffees for the first time with us live.
- Participate in the live chat and add your cupping scores.
- Don't participate or add your scores but enjoying drinking along with us regardless.
- Don't wait (life is too short) but save enough to cup with us live.
- Drink the coffees while watching the recorded tasting after the fact, at your leisure.
- Drink the coffees whenever and ignore the live tasting entirely.
This is the first time we are doing something like this so fingers crossed there aren't too many hiccups (and that it proves to be fun/educational)! If it is something people enjoy we will likely repeat the process for future limited release coffees.
Cup with you soon,
-Adam :)
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