Hard Beans - kawa ziarnista Kolumbia Rožinė Bourbon Koji Supernatural Filter 200 g

Origin: Colombia

Region: Tolima

Farm: Finca El Vergel

Processing method: Koji Supernatural

Variety: Pink Bourbon

Altitude: 1460 m n.p.m.

RECIPE

Ratio : 60 g of coffee per 1 liter of water

Water temperature: 93°C

Grind size: Medium-coarse

Brew time: 3:30 minutes

Method: Pour the water in 5 equal stages (e.g. 5 × 60 g), every 30 seconds.

Allow the water to fully pass through the coffee between pours.

If the water flows too slowly or too quickly, adjust the grind size coarser or finer accordingly.

Remember to use soft, filtered water.

ABOUT THE FARM

Finca El Vergel is one of the oldest coffee plantations in the Tolima region of Colombia. It is currently run by the second generation of producers, Elias and Shady Bayter, with the support of their mother, Martha. Unlike many small farms in Colombia, which typically cover around 5 hectares, this estate spans over 300 hectares of land, nearly 100 hectares of which are dedicated to coffee cultivation.

The Bayter family is currently conducting advanced research on bacteria and yeasts to control fermentation, constantly experimenting with processing methods and achieving an unprecedented level of excellence in their coffees. El Vergel grows more than 28 different coffee varieties and is the first farm in Colombia to develop the Koji fermentation process, a technique that has completely revolutionized green coffee production.

Pink Bourbon is a unique coffee variety, known for its unusual pink-colored cherries. Its captivating and complex flavor profile is characterized by floral notes, fruitiness, juicy acidity, and honey-like sweetness.

This exceptional coffee was produced using a method developed at El Vergel Estate, employing Aspergillus oryzae, a fungus renowned for its ability to enhance flavor profiles. The innovative process involves cultivating the fungus on steamed rice for 3–4 days. Once fully developed, the rice is harvested, dried, and ground into a fine powder. This powder is then evenly spread over coffee cherries placed on raised beds. Ensuring oxygen exposure is crucial, as it enables the fungus to grow and transform the fruit.

During a 24–72 hour aerobic fermentation, the koji culture develops, covering most of the cherries and intensifying their flavor complexity. After fermentation, the cherries are dried in two stages: first for 10 days under the sun, followed by 2–4 days of mechanical drying at a controlled temperature not exceeding 38°C to preserve the coffee’s delicate characteristics. Finally, the beans undergo a 20-day stabilization period in GrainPro bags, ensuring stability and optimal storage conditions.

ROYAL BEANS

What’s behind the name Royal Beans? If Speciality beans are the pinnacle of coffee, our Royal Beans reach the Himalayas! In this series, we present the very top of the coffee pyramid, the crème de la crème, as precious as crown jewels. Anaerobic, Gesha, Nanolot, Lychee – what does it mean to go beyond the ordinary? – Royal Beans is a selection of coffees chosen by us from various roasters – they share exceptional flavor, limited production, unique processing methods, and the highest quality. A treat for coffee connoisseurs (and those aspiring to be)!

Store in a cold and dry space.