Towamate Coffee is a uniquely fermented coffee developed by Towamate Co., Ltd. in Onomichi, Hiroshima, Japan. Using their proprietary fermentation technology with Rhizopus (a white mold traditionally used for tempeh), this coffee delivers a mellow, smooth taste while reducing fats and sugars in the beans. Developed in collaboration with Maruko Coffee Company (established over 60 years in Fukuyama, Hiroshima), Towamate Coffee represents a fusion of traditional fermentation expertise and modern coffee craftsmanship. Available in various forms including green beans, roasted ground coffee, and convenient dunk packs, it caters to health-conscious consumers seeking a gentler coffee experience.
CompositionTowamate Coffee is made from Brazilian Santos green coffee beans fermented with Rhizopus oligosporus fungus. The fermentation process significantly alters the bean composition: fat content decreases, sugar content decreases, and dietary fiber increases compared to unfermented coffee beans. The coffee retains chlorogenic acid (a beneficial polyphenol), and research shows that Rhizopus-fermented coffee actually has higher chlorogenic acid concentration than unfermented coffee. The beans contain essential amino acids that are enhanced during the fermentation process through proteolysis.
Functional BenefitsThe fermentation process imparts several functional advantages to Towamate Coffee. Scientific studies on Rhizopus-fermented coffee demonstrate stronger inhibition of α-amylase and α-glucosidase activity compared to regular coffee—these enzymes are involved in carbohydrate digestion, and their inhibition is associated with obesity prevention and diabetes management. The reduction in fats and sugars creates a healthier coffee option for those monitoring their metabolic health. While total polyphenol content may be slightly reduced through fermentation, the preservation of chlorogenic acid ensures beneficial antioxidant properties remain. The fermentation technology mirrors that used for tempeh, a fermented food renowned for its health benefits in East Asian cultures, suggesting similar positive effects from the enzymatic transformation of the coffee beans.
Appearance & TextureThe fermented green beans have a distinctive appearance from the Rhizopus mycelium coating during fermentation, which is removed through steam sterilization and drying. The roasted ground coffee has a standard fine-ground appearance suitable for drip brewing. The fermented beans undergo a unique transformation that affects their internal structure through enzymatic activity.
Taste & AromaTowamate Coffee's most distinguishing characteristic is its remarkably mellow, smooth flavor. The fermentation process significantly reduces bitterness and acidity, creating a gentle taste profile that sets it apart from conventional coffee. Scientific research confirms that Rhizopus fermentation increases levels of pyrazines (compounds associated with sweet, nutty aromas) and can enhance the overall sweetness perception of the brewed coffee. The result is a coffee that appeals to those who find regular coffee too harsh or acidic. The flavor is described as round and well-balanced, making it suitable for those who typically avoid coffee due to its sharp taste.
SolubilityAs with all ground coffee, Towamate Coffee is brewed rather than dissolved. It can be prepared through standard drip methods (recommended ratio: 10g coffee to 120cc hot water) or as cold brew (8g coffee to 150cc water, steeped overnight). The extraction produces a smooth, clean cup with the characteristic mellow notes from fermentation.
Recommended UseTowamate Coffee can be enjoyed daily as a healthier alternative to conventional coffee. For drip brewing, the recommended ratio is 10g of ground coffee per 120cc of hot water, preparing 3-4 cups at a time. For cold brew enthusiasts, place 8g of coffee in a tea bag-style filter with 150cc of cold water and steep overnight for a smooth, refreshing beverage.
Forms of UseTowamate Coffee is available in multiple formats:
BASIC INFORMATIONFermented coffee refers to coffee beans that have undergone controlled fermentation using specific microorganisms before roasting. While coffee naturally undergoes some fermentation during traditional processing (wet or dry methods), Towamate Coffee represents a deliberate, controlled fermentation using Rhizopus oligosporus—the same beneficial fungus used to make tempeh, a traditional fermented soybean food in East Asia. This fungus secretes various enzymes during fermentation, including proteases and polysaccharide-degrading enzymes, which transform the coffee bean's composition and flavor profile. The result is a coffee with reduced fats and sugars, enhanced dietary fiber, and a distinctively mellow taste that sets it apart from conventional coffee.
HISTORY OF FERMENTED COFFEEThe concept of using fermentation to modify coffee flavor has ancient roots. Traditional coffee processing has always involved some level of microbial fermentation during the removal of the fruit mucilage layer. More exotic examples include Kopi Luwak (civet coffee) and Black Ivory coffee, where fermentation occurs within animal digestive systems. However, controlled solid-state fermentation of green coffee beans using food-grade fungi like Rhizopus represents a modern, scientific approach to coffee enhancement. Towamate Co., Ltd., established in October 2021 in Onomichi, Hiroshima, pioneered this approach in Japan, leveraging their expertise in fermented foods (including their soy-based tempeh products) to develop a healthier, smoother coffee. The company was founded by Dr. Tatsuo Nakahara (Medical Doctor), bringing scientific rigor to the development of fermented food products.
THE FERMENTATION PROCESSTowamate Coffee's unique characteristics emerge from a carefully controlled fermentation process:
During fermentation, Rhizopus oligosporus secretes extracellular enzymes including proteases (which break down proteins into amino acids) and polysaccharide-degrading enzymes. This enzymatic activity is believed to be responsible for the mellow, smooth taste of the final coffee. Research shows that fermentation increases certain amino acids like proline and aspartic acid, which contribute to enhanced Maillard reaction products (responsible for roasted flavors) during roasting.
SENSORY CHARACTERISTICSThe most celebrated aspect of Towamate Coffee is its unique sensory profile:
Mellow Flavor: The fermentation process dramatically reduces the bitterness and acidity typically associated with coffee. Consumers describe the taste as "round," "smooth," and "gentle"—a coffee that goes down easily without the harsh edges of conventional brews.
Enhanced Sweetness: Scientific studies on Rhizopus-fermented coffee show increased levels of pyrazines and enhanced sweetness perception in the cup. The fermentation can increase the "sweet attribute" of roasted coffee.
Reduced Harshness: For those who find regular coffee too intense, Towamate Coffee offers a more approachable experience. The enzymatic transformation during fermentation creates a coffee suitable for sensitive palates.
Clean Finish: Whether brewed hot via drip method or enjoyed as cold brew, Towamate Coffee produces a clean, smooth cup without lingering bitterness.
HEALTH-RELATED PROPERTIESBeyond taste, Towamate Coffee offers several health-related benefits:
Reduced Fats and Sugars: External laboratory analysis confirms that the fermentation process reduces both fat and sugar content in the beans, creating a lighter coffee option.
Increased Dietary Fiber: Fermentation increases the dietary fiber content of the beans.
Preserved Chlorogenic Acid: This beneficial antioxidant compound is actually found in higher concentrations in Rhizopus-fermented coffee compared to unfermented coffee.
Metabolic Support: Research demonstrates that Rhizopus-fermented coffee inhibits α-amylase and α-glucosidase activity more strongly than regular coffee. These enzymes are involved in carbohydrate digestion, and their inhibition is associated with preventing obesity and managing diabetes.
TOWAMATE COFFEE PRODUCTS AND INTAKETowamate Coffee is available in several formats to suit different needs:
Green Beans (1kg)For specialty roasters and coffee businesses, fermented green beans are available in bulk. This allows roasters to customize the roast profile to their preferences while benefiting from the unique characteristics of fermented beans.
Roasted Ground Coffee (80g/200g)Ready-to-brew ground coffee in convenient packages. The 80g size is ideal for personal use, while the 200g package suits regular consumers or small food service operations.
Dunk PacksPre-portioned sachets that can be steeped directly in hot water, similar to tea bags. This format offers maximum convenience for on-the-go consumption or office environments.
RECOMMENDED BREWING METHODS
Hand Drip (Recommended): Use 10g of ground coffee per 120cc of hot water. Prepare 3-4 cups at a time for optimal extraction and flavor.
Cold Brew: Place 8g of ground coffee in a filter or tea bag, add 150cc of cold water, and refrigerate overnight. The result is a smooth, refreshing cold coffee perfect for warm weather.
Towamate Coffee can be enjoyed like regular coffee—1 to 3 cups per day is typical. For drip brewing, use 10g of ground coffee per 120cc of hot water. For cold brew, use 8g per 150cc of water steeped overnight. As a fermented coffee with reduced fats and sugars, it's a suitable choice for daily consumption by health-conscious coffee lovers.
Towamate Coffee is fermented using Rhizopus fungus (the same beneficial mold used for tempeh) before roasting. This fermentation process reduces fats and sugars while increasing dietary fiber. Most noticeably, it creates a remarkably mellow, smooth flavor with significantly less bitterness and acidity—ideal for those who find regular coffee too harsh.
Scientific research on Rhizopus-fermented coffee shows it inhibits α-amylase and α-glucosidase enzymes more strongly than regular coffee. These enzymes are involved in carbohydrate digestion, and their inhibition is associated with obesity prevention and diabetes management. Combined with reduced fat and sugar content, Towamate Coffee offers a more metabolically-friendly coffee option. However, we recommend consulting a healthcare provider for specific health concerns.
Absolutely. The fermentation process dramatically reduces both acidity and bitterness, making Towamate Coffee one of the gentlest coffee options available. Many customers who previously avoided coffee due to stomach sensitivity or dislike of bitter flavors have found Towamate Coffee to be an enjoyable alternative. Its mellow, smooth taste profile makes it accessible to a wider range of consumers.
