Description
Recently, a famous type of mold called Koji, which is none other than Aspergillus niger, sourced from China, undergoes a unique enzymatic fermentation that also involves the yeast Saccharomyces cerevisiae. This method imparts a surprising palette of berry flavor to the coffee. Upon tasting, it offers an array of subtle fruity complexities, with memorable flavor profiles of candied pears, the radiant sweetness of raisins, and luscious plum.
The rehydrated mold enhances the essence of the bean, revealing nuances beyond its original characteristics. This transformation of fructose into a refined essence highlights the funky, potent byproducts produced during the fermentation process in our barrels, crafting a robust and unique flavor profile. Our fermentation barrels encapsulate bubbles of distinctive remnants, capturing the essence of excellence.
