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Koji Maragogype by El ParaísoStraight 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

which are incorporated into the beans to deeply develop flavours and impart umami richness

The member farmers who sell their cherries to the Cooperative often only have several hundred coffee trees around their homes

and dried on raised beds for 8-14days

low-yielding varietal that was discovered near the Sudan-Ethiopian border in the early 1940’s

the leachates are collected to be used later on

Jose Luis Recinos delivers them to Cafenor mill for processing

the mucilage is not fully removed at this point

the borders of Doña Idaly’s farm are marked by trees with bright pink leaves

then depulping and soaking them in tanks for 12-16hrs

the beans are not moved

Cherries are selectively harvested

After hand-harvesting