Heresy - Colombia El Vergel Koji Supernatural Pink Bourbon Natural Filter 252 g

Whole-bean specialty coffee from Colombia, roasted by Heresy roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of tropical fruits, wine, flowers, herbs, stone fruits, blueberries and citrus fruits.

Origin: Colombia

Region: Tolima

Farm: El Vergel

Variety: Pink Bourbon

Peocessing: Koji Supernatural

Cupping score : 88 / 100 punktów

ABOUT THE FARM AND THE COFFEE PRODUCER

El Vergel is a relatively young farm, with its first harvest taking place only 10 years ago. However, the Bayter family has rapidly transformed the plantation into one of the most advanced in the industry, both in terms of complex processing methods and the cultivation of a wide range of carefully selected, highly sought-after botanical varieties such as Geisha, Pink Bourbon, Laurina, and Pacamara.

Today, ongoing research is conducted at El Vergel on bacteria and yeasts to achieve even greater precision in controlling fermentation and, as a result, in modulating flavor.

In addition to coffee production, the Bayter family is behind the company Forest, which handles both the export and import of green coffee. This means we were able to purchase this coffee without intermediaries.

ABOUT COFFEE PROCESSING AT THE FARM

Almost everyone has encountered Aspergillus oryzae at some point in their life. It is a type of fungus used to produce soy sauce, miso paste, sake, or pickled vegetables. Humanity, especially in the eastern part of the world, has been using it for centuries. Over the past several years, however, coffee producers have begun using koji for coffee fermentation.

And this one is exceptional. Instead of producing alcohol, carbon dioxide, or organic acids, koji has the ability to transform its substrate in a way different from yeasts or bacteria. It acts as an intermediary, breaking down polysaccharides and complex starches into sugars, enabling their secondary fermentation by other microorganisms. As a result, the final coffee profile is “boosted,” characterized by higher sweetness, greater complexity, and increased fruitiness. The glutamates formed during this process also affect the texture of the brew, which is perceived as heavier and more rounded.

The Pink Bourbon variety is hand-picked and fermented for three days using koji in the whole fruit. It is then dried on raised beds for 10 days and in a mechanical dryer for an additional 3–4 days to achieve even greater control over this crucial stage. Finally, it is homogenized for 20 days in plastic bags.

ROASTER’S OPINION

We haven’t had anything this outrageously sweet in a long time. As if someone added sugar to your cup when you weren’t looking. On top of that, a whole array of fruits and floral notes typical of this Ethiopian variety. A beautiful and undoubtedly exceptional coffee.