Koji fermentation, Var. Pink Bourbon - La Sirena

Qima Koji project lot is part of Qima’s competition and 90+ Series. This lot is verified Pink Bourbon variety and it comes from the farm La Sirena in Quindio (Colombia). It’s grown and processed at an altitude of about 1400-1600mt. Quindio department is famous for its optimal climatic condition for high qutality coffee growing. The feature that makes this coffee peculiar is the koji fermentation process which accentuate structure. After a careful hand picking, the cherries are brought to the processing facility where, in a controlled temperature environment, they undergo a spontaneous increase of temperature for about 24 hours. The cherries are placed in open tanks, where the team adds koji spores for coffee fermentation which lasts 24 hours. Then the tanks are shut for a second round of anaerobic fermentation lasting 72 hours.

CUPPING NOTES:
black cherry, strawberry, cranberry, dark chocolate