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Colombia - Elias And Shady Bayter - DJANGO (Caturra KOJI Aerobic Natual) (Stewed Fruit, Cherry, Fruit Punch, Pineapple, Black Sweet Tea, Grape, Steeped Fruit, Sweet Green Apple, Banana)
Personal note: This coffee was made by the amazing team at Forest Coffee!
I can’t explain the emotions I feel that I have been able to create my own coffee for Inugami Coffee. This is a dream coffee for me and I am so so excited to offer it for purchase.
I chose Caturra as the varietal as i love the balance in the cup it is able to achieve.
I chose KOJI fermented because, I have always wanted to carry a KOJI coffee but I was unable to due to the cost it before, EL Vergel has perfected a amazing balance between price and quality.
I picked Natural as most of my favorite coffees are naturals.
This coffee is Inugami Coffee created by a Forest Coffee.
The story of Inugami Coffee and why this coffee was named DJANGO:
I have this dog named Django (named after the movie), he is the absolute worst behaved dog I have ever had but he has the greatest lovable personality of any dog I have had. My life is greatly enriched with him in my life even though he can be bad dog most of the time. He has ultimately taught me patience in his own way.
This coffee is in honor of him.
I wanted to name the coffee company after him but there is a lot of trademarks around the name Django. So I started to check his name in different languages. One was something like dog spirit. So I searched dog spirit and came across this ancient Japanese folklore of a practice inugami involving dogs (sometimes translated to dog god) and I thought it was really interesting. While it is explained differently in the information I have been able to find I feel it rooted in the fact of wanting to be able to see your dog after they pass. I also loved the way it sounds with the word coffee attached.
More information on the KOJI process at El Vergel Estate
To produce these exceptional coffees, they utilize a method pioneered at El Vergel Estate, featuring Aspergillus Oryzae, a fungus renowned for enhancing flavor profiles. This innovative process involves cultivating the fungus on steamed rice for 3-4 days. Once the fungus has fully grown, the rice is harvested, dried, and ground into a fine powder. This powder is then spread over cherries placed on African raised beds. It is crucial that oxygen is available for the fungus to grow and transform the cherries.
Over a 24 to 72-hour aerobic fermentation period, the koji (the term for the fungal culture) develops, covering most of the cherries as it works to enhance their flavor complexity. Following fermentation, the cherries are dried in two steps: first, with sun drying for 10 days, followed by mechanical drying for 2 to 4 days at a controlled temperature of no more than 38°C to preserve the coffee’s delicate characteristics. Finally, the beans undergo a 20-day stabilization process in GrainPro bags to ensure stability and optimal preservation. This meticulous process, developed at El Vergel Estate, allows the beans to develop enhanced flavors and complexity while maintaining their freshness and quality.
Personal note: This coffee was made by the amazing team at Forest Coffee!
I can’t explain the emotions I feel that I have been able to create my own coffee for Inugami Coffee. This is a dream coffee for me and I am so so excited to offer it for purchase.
I chose Caturra as the varietal as i love the balance in the cup it is able to achieve.
I chose KOJI fermented because, I have always wanted to carry a KOJI coffee but I was unable to due to the cost it before, EL Vergel has perfected a amazing balance between price and quality.
I picked Natural as most of my favorite coffees are naturals.
This coffee is Inugami Coffee created by a Forest Coffee.
The story of Inugami Coffee and why this coffee was named DJANGO:
I have this dog named Django (named after the movie), he is the absolute worst behaved dog I have ever had but he has the greatest lovable personality of any dog I have had. My life is greatly enriched with him in my life even though he can be bad dog most of the time. He has ultimately taught me patience in his own way.
This coffee is in honor of him.
I wanted to name the coffee company after him but there is a lot of trademarks around the name Django. So I started to check his name in different languages. One was something like dog spirit. So I searched dog spirit and came across this ancient Japanese folklore of a practice inugami involving dogs (sometimes translated to dog god) and I thought it was really interesting. While it is explained differently in the information I have been able to find I feel it rooted in the fact of wanting to be able to see your dog after they pass. I also loved the way it sounds with the word coffee attached.
More information on the KOJI process at El Vergel Estate
To produce these exceptional coffees, they utilize a method pioneered at El Vergel Estate, featuring Aspergillus Oryzae, a fungus renowned for enhancing flavor profiles. This innovative process involves cultivating the fungus on steamed rice for 3-4 days. Once the fungus has fully grown, the rice is harvested, dried, and ground into a fine powder. This powder is then spread over cherries placed on African raised beds. It is crucial that oxygen is available for the fungus to grow and transform the cherries.
Over a 24 to 72-hour aerobic fermentation period, the koji (the term for the fungal culture) develops, covering most of the cherries as it works to enhance their flavor complexity. Following fermentation, the cherries are dried in two steps: first, with sun drying for 10 days, followed by mechanical drying for 2 to 4 days at a controlled temperature of no more than 38°C to preserve the coffee’s delicate characteristics. Finally, the beans undergo a 20-day stabilization process in GrainPro bags to ensure stability and optimal preservation. This meticulous process, developed at El Vergel Estate, allows the beans to develop enhanced flavors and complexity while maintaining their freshness and quality.