Koji Natural from Ghyanglekh, Sindhuli

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Single Origin Coffee from Ghyanglekh, Sindhuli

Roast : Light Medium

Process. : Koji Natural Process

Altitude : 1200 - 1400 MASL

What is Koji ?

Koji is a type of mold, Aspergillus oryzae, traditionally used in East Asian fermentation. It plays a key role in producing foods and beverages like soy sauce, miso and sake by breaking down starches and proteins in grains (like rice or barley) into sugars and amino acids. This enzymatic activity enhances umami flavor and supports further fermentation by yeasts or bacteria.

About the Process

Koji Natural Process : Koji infused natural process involves inoculating whole coffee cherries with Aspergillus oryzae (koji mold), which introduces powerful enzymes that break down sugars and proteins within the cherry. This enzymatic activity enhances microbial fermentation, leading to intensified sweetness, depth of flavor, and the development of unique umami and fruit forward notes.

About DAAMAY DREAM -by VOTU Coffee Roasters

Daamay located in Nagi, Sindhuli at the altitude of 1500 masl lies a dream to start a coffee farm. Narayan dev shrestha who started the journey of coffee at the age of 60 after retiring from government job sees the dream with open eye in above photo of growing coffee in the same land where many see just a barren land with rough terrain.

We at VOTU Coffee Roasters bring you series of microlot coffee from Sindhuli which is a small effort to achieve “ Daamay Dream ”