Coffee Shoyu (Aged 12+ Months)

A deeply savoury, long-fermented sauce that reimagines traditional shoyu through the lens of coffee. Crafted with barley koji, water, salt, and locally roasted beans from Neon Coffee, this unpasteurized, vegan ferment develops complexity over more than a year of slow aging.

Despite containing no soy, it delivers the unmistakable umami backbone of classic soy sauce—layered with a distinctive lift of light roast coffee character.

Tasting Notes

Rich and aromatic, with a familiar soy-like salinity upfront. This quickly opens into notes of toasted grain, cocoa husk, and subtle caramelized depth from the koji fermentation.

The finish carries a gentle bitterness and bright fruitiness characteristic of a light roast coffee—think dried cherry, citrus peel, and a hint of tannic structure. Lingering, complex, and quietly intense.

Suggested Uses & Pairings

• Marinades: Exceptional with beef, pork, duck, and mushrooms—adds umami without heaviness

• Stir Fry: Use as a finishing sauce to introduce complexity and balance sweetness

• Chili & Braises: A secret weapon—enhances depth, rounds acidity, and layers flavour

• Glazes: Combine with honey, maple, or brown sugar for roasted vegetables or meats

• Cocktails: A few drops in savoury cocktails (Caesar, Bloody Mary) for an umami kick

• Cheese & Charcuterie: Especially strong with aged cheeses and cured meats

Highlights

• Aged over 12 months

• Unpasteurized & naturally fermented

• 100% vegan

• Soy-free alternative to traditional shoyu

• Crafted with locally roasted Okanagan coffee