Koji Maragogype by El Paraíso I'd like:By the kilo at R998/kg creating more prominent fruit flavours

creating more prominent fruit flavours in the cup

7ha property is planted with caturra

The beans are then dried in a dehumidifier to retain soft notes and avoid over-oxidation or fermentation

For this lot

has been producing coffee for over 90 years

Koji Maragogype by El Paraíso I'd like:By the kilo at R998/kg creating more prominent fruit flavoursStraight off the National Coffee Champs' Stage large Maragogype beans processed with an absurd Koji ferment. Koji, aka Aspergillus oryzae, is a Japanese fungus found on rice that's traditionally been used by the Japanese to ferment soya sauce, amazake, sake, and mirin. The Koji fungus is grown on dried coffee pulp and husks for four days at 35C to produce enzymes. It's then applied to perfectly ripe coffee cherries and allowed to grow for an