Chapter 3:
Bio-Fermentation
[Image Source: Indonesia Specialty Coffee]
Fermentation Trend in The Specialty Coffee Scene
The More Unique Flavor, The Better
In the recent years, fermentation has been a major trend in the specialty coffee world. Experimental methods like anaerobic, carbonic maceration, and yeast-inoculated fermentation are designed to create unique, exotic flavor profiles. These methods add a new level of depth to the coffee experience, making them highly sought after by specialty enthusiasts.
We Want More Than Just A Flavor Tweak
In 2020, Imunika decided to redefine this trend, pushing the boundaries of fermentation in specialty coffee with our own cultural heritage. While traditional methods focus on adding distinctive flavor profiles, our microbial fermentation process takes it to another level by not only refining taste but also boosting the coffee's health benefits.
We Treat Coffee Like Food
Our motto, "You are what you sip," reflects our belief that coffee, like food, should nourish both body and soul. In order for Imunika to become the ideal morning cup that can be consumed everyday, we must develop a cup that is smooth, complex, and free from any unpleasant or overpowering notes. Imunika's controlled microbial fermentation is designed to not only enhance the functional qualities in each green bean but also balance the coffee's natural flavors without overwhelm them.
Clarifying Misconceptions About Imunika
Not powdered or blended: Unlike 99% of the existing mushroom coffees that are in a powdered format, Imunika is a genuine whole bean coffee.
Not using raw mushrooms as ingredients: We have developed a proprietary method to produce our own functional ingredient, which has far greater beta-glucan contents compared to raw mushroom extracts in per serving amount.
Not infused or coated: Our mushroom beta-glucan complex is entirely natural. We are not infusing any artificial supplement or coating the beans' surface with mushroom powders after roasting.
Not funky in taste: Unlike some fermented specialty coffees that may be 'too funky or weird' in taste, Imunika is designed to create a savory experience for all range of coffee lovers.
Our 4-Week F.I.T. Process
Fermentation, Integration, Transformation
Our proprietary 4-week process begins by preparing the functional ingredient as explained in the previous chapter. Once the seven medicinal mushrooms are fully activated as the beta-glucan complex, we integrate them with the green beans at our FDA-registered smart facility in South Koreathat precisely controls the fermentation environment throughout the process. This high-tech, food-safe environment ensures that these functional ingredients are fully integrated into the beans.
Connection to Luwak Coffee
Theoretically, Imunika’s microbial fermentation process shares similarities with the natural fermentation seen in Luwak coffee, also known as civet coffee. This extremely rare type of fermented coffee is known to have a complex flavor profile that's smooth, earthy, and sweet, with hints of chocolate and caramel. Scientific studies have shown that microbial fermentation can significantly alter the chemical composition of coffee beans, leading to the development of complex flavor compounds.
Interestingly enough, Imunika's fermentation process also reduces acidity and bitterness while enhancing smoothness and introducing nuanced flavors. Such a flavor profile makes Imunika an ideal choice for those who are sensitive to the acidity or bitter aftertaste often found in traditional coffee.
Food-Tech Science, No Animal Abuse
However, unlike Luwak coffee where the beans undergo a form of fermentation as they pass through the digestive system of the Asian palm civet, Imunika’s process is entirely ethical and technologically advanced. We make sure that our coffee is produced with innovative science and without any ethical concerns.
