Hatch Coffee - [Filter/Espresso] Colombia El Paraiso Amazake

Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Castillo
Process: Koji Amazake
Elevation: 1930masl

New lot, new variety, new price!

In 2022 our head of coffee, Boris Lee, visited Finca El Paraiso. During his time there he cupped some koji processed coffee that Diego had been experimenting with and they began to discuss the possibilities. Diego and Andres were experimenting with Koji but were not satisfied with the purity of the Koji they obtained. So Boris reached out to Christopher Feran who designed a coffee fermentation protocol similar to the making of amazake, for the source of high quality Koji spores. At last, some Koji spores were sourced from Higuchi Matsunosuke Shoten in Japan and sent to Finca El Paraiso.

Koji spores (Type BF-3) were cultivated on a mixture of rice and coffee pulp for 72 hours. Afterwards, the coffee was submerged in a tank with the innoculated koji and a wine yeast culture. Ultimately making coffee pulp 'wine', akin to the production of amazake. After 72 hours the coffee is mechanically dried using the Eco-Enigma machine.

This new lot was done with the Castillo variety and we are even more impressed with the results!