I just came across this new trend in coffee. Fermented Koji coffee.
It's a highly technical small batch processing. Of course it's Japanese.
Koichi Higuchi is said to be the innovator.
In the culinary world fermentation is big. It is an anciet way to keep food longer and add health giving properties. The ferment brings good bacteria.
To make Koji the you need a Japanese mold spore on green coffee beans. Green coffee beans are the natural state of the bean before it's roasted.
The green bean sits to ferment with the mold any where from 10 to 12 hours and can be as long as 60 hours.
The results are a Koji coffee with a sweeter milder taste and reduced acidity as well.
Barista Diva has coffee accessories to help with your coffee making process. check out these items to keep your beans fresh and brew your coffee.
