Koji Robusta
The Koji process, is a vital fermentation technique used in East Asia This method involves inoculating steamed grains typically rice with Aspergillus oryzae spores which facilitate fermentation. During this time enzymes break down starches into sugars and proteins into amino acids producing a rich flavor.
Kerehaklu Estate
The Koji process, is a vital fermentation technique used in East Asia This method involves inoculating steamed grains typically rice with Aspergillus oryzae spores which facilitate fermentation. During this time enzymes break down starches into sugars and proteins into amino acids producing a rich flavor.
Learn MoreKoji Naturals
The Koji process, is a vital fermentation technique used in East Asia This method involves inoculating steamed grains typically rice with Aspergillus oryzae spores which facilitate fermentation. During this time enzymes break down starches into sugars and proteins into amino acids producing a rich flavor.
Cuppers Notes
Roasted Cashew | Cacao | Malt
Type of Coffee Beans
Robusta
Best for
Aeropress | Pour Over | French Press
Roast Level
Medium
Process
Koji Naturals