COLOMBIA Vergel Java Koji KX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“Bought to visualize the Java variety with different fermentations.”

Ivica Cvetanovski
Founder, Coffea Circulor

SCA SCORE 91.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an aroma of light honey follows us through to the first crack with a swift finish.

GENESIS

Producer	Finca El Vergel
Country	Colombia
Region	Tolima
Altitude	1,500 masl
Varietal	Java
Process	Koji
Lot size	12kg
Trade	50.00 USD/kg

SENSORY EXPERIENCE

Aroma	Blackberry, Kiwi, Pineapple
Flavor	Honey, Mango, Kiwi, Tulip
Aftertaste	Blueberry, Cocoa, Pineapple, Mid
Acidity	Kiwi, Citric, Mid-High
Body	Juicy, Refreshing, Mid
Balance	Synergetic

SYNOPSIS

El Vergel Estate, located on "Black Mountain," has been producing a range of coffees as well as experimenting with new and novel processing procedures. 

The cultivation of Java dates back many years. Java can also refer to the Nicaraguan-produced JavaNica cultivar. When Don Esteban Mierisch saved a number of coffee seeds that were about to be thrown away, the variety gained notoriety. Currently, Nicaragua's leading grower of this cultivar, prized for its floral, complex cup character, is the Mierisch family. Because of its elongated bean shape and unclear origins, JavaNica is believed to be connected to Typica.

FERMENTATION

A pre-fermentation on a conventional natural fermentation with a rice-growing fungus, "koji", coupled with a 36hr aerobic fermentation. With the Koji method, ripe coffee cherries are covered in filamentous funji, which are traditionally used to ferment soy beans into miso or soy sauce. Temperature is the main factor affecting the fermentation process as it is essential to keep the cherries between 25 and 30 degrees when they are placed on drying beds. This is key to keep the koji active. The Koji mission is to break down polysaccharides and pectin as well as produce amino acids which enhances certain aspects in the coffee grain. 

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
RH, YH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
KX	Koji Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

 

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Colombia
Finished in Scandinavia