中

Experimental

Koji

Uses koji mould, as in sake and soy sauce. Rice-wine sweetness and ripe, umami-rich fruit.

Steps

  1. Pulp
  2. Inoculate with koji
  3. Controlled ferment
  4. Dry

Effect on taste

Acidity
±0
Sweetness
+2
Body
+1
Fermentation
+2

Typical flavours

Grape & wineySweetTropical fruit

QLC koji coffees

Other methods

WashedNaturalHoneyPulped naturalWet-hulledKenyan double washedAnaerobicDouble anaerobicCarbonic macerationYeast inoculatedLacticThermal shockBarrel agedCo-fermented (infused)Swiss Water decafSugarcane (EA) decafCO₂ decaf