Sirinya
Koji – Light roast

Flavours: Sake, dark cherry, dried Jujube, Nutty chocolate
Terroir: Chiang Rai
Producer: Sirinya Coffe
Variety: Bourbon, Caturra, Catimor
Altitude: 1450m
Process: Koji Anaerobic natural
Harvest: 2022
Roast: Light
Net weight: 220g
100% arabica coffee

Minimum 7 days resting period after roasting date.

Located in Chiang Rai province in northern Thailand, Sirinya Farm was founded in 1999 by Oil and Goh couple Chaosuwanwilai who started growing Arabica coffee on a small plot of land. Moreover, the farm bears the first name of their adorable daughter.

Over the years the farm has grown into a successful family business, specializing in the production of high quality Arabica coffee. The farm uses organic and sustainable cultivation methods to produce its coffee, taking care to preserve the natural environment and respect social and ethical standards.

Sirinya Coffee is now a popular destination for coffee lovers from all over the world, who come to visit the farm to learn about coffee culture and taste their different vintages.

Ripe coffee cherries are handpicked, washed and sorted. Then the crumbled koji is mixed with the cherries in a large, shallow barrel covered with a white fabric. This mixture is stirred every 6 to 8 hours for 48 hours, then the mixture is fermented anaerobically (without oxygen) for 2 days. At the end of this process, the coffee is dried on the drying bed.

Koji is a traditional Japanese process, improved by bioscientist Koichi Higuchi, in which steamed rice is inoculated with Aspergillus oryzae, a type of mold. In coffee production, koji is used to ferment coffee cherries to enhance their flavor and aroma. The process works by breaking down the sugars in the cherries into simpler compounds, producing lactic and acetic acids, as well as ethanol. This results in a more complex flavor profile in the resulting coffee beans, with notes of fruit, nuts, and spices. The koji process is also believed to improve the balance of acids in the coffee, leading to a smoother, more enjoyable cup. However, the use of koji in coffee production is relatively uncommon and it is a specialty process usually found in artisanal or high-end coffee production.