From the classic washed method to modern anaerobic processing, innovation at El Vergel continues during processing. In an international collaboration with coffee consultant Christopher Ferran and Finnish Barista Champion Kaapo Paavolainen, the Bayter brothers were instrumental in the development of what is now known as the Koji Process. Continually looking to improve, renovations to the wet mill on their farm are ongoing, and the brothers have big plans for the future.
Koji, an ancient fungus that grows on rice, has been used in food production for thousands of years: most famously in Japan in the production of sake, miso, and other umami-rich staples. Kojis role in production is its ability to break down starches into sugars, which can then be used to contribute to the fermentation process. When added to the whole cherry after harvest, the flavour profile of the coffee can be enhanced. Whilst the coffee is drying, Koji is added in a fine layer to the cherries. Over 36 hours, the cherries must be kept at 25-30 degrees celcius or else the koji spores will die.
The fermentation process that naturally occurs is magnified by the creation of higher levels of sugar in the coffee. As the coffee dries, the fermentation helps balance acidity and increase the fruity qualities of the bean, while the body of the coffee is improved.
