Striped Bourbon Koji Fermentation Process

Revolutionize the coffee industry with Koji fermentation, a natural process that introduces unique flavors and enhances sweetness while reducing bitterness. Not only does it improve the quality of beans, but it also makes coffee more nutritious for health-conscious consumers. Experience a delicious cup of coffee with Passion Fruit, Kiwi, and Champagne. Farm: Granja Paraiso 92 Sterilization method: Ozonated water and blanching process for 30 seconds in boiling water and 30 seconds in cold water. Fermentation method: Phase 1 in an anaerobic bioreactor for 72 hours at temperature of 22 celsius degrees. Phase 2 also in anaerobic bioreactor for 336 hours more controlling PH above 4.3 adding saccharomyces pastorianus yeast and japanese koji in a solution of 3% of salt to active it and develop spores for fermentation process. In total 408 hours of fermentation. Drying method: To 38 celsius degrees for 48 hours in a controlled mechanical equipment.