Shop Coffee - Single Origin
Halu Koji 1696
This coffee is inoculated with Aspergillus oryzae often we call it Koji for the sole reason of unlocking The Fifth Taste named Umami. This Fifth Taste is often overlooked because we always 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 process of Koji Heat Trap, specialized by our producer, Mewangi Coffee.
Adding Koji in fermentation changes the starch to simple sugar which contributes to coffee sweetness and proteins; fats to amino acids; and finally fatty acids contributing to the Umami taste. So, you get a very sweet coffee with a hint of umami. Not only fermented with Koji, another process named 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 because this coffee is very experimental, try at your own risk.
Facts:
Origin: GunungHalu, West Java, Indonesia
Producer: Mewangi Coffee
Altitude: 1300-1500 masl
Process: Koji Heat Trap
Varieties: Ateng, S795, Sigararutang, & P88
Roasting Profile: Filter Roast
