Koji Maragogype by El Paraíso I'd like:By the kilo at R998/kg 7ha property is planted with

7ha property is planted with caturra

creating more prominent fruit flavours in the cup

Zoraya Ines Trujillo and Francia Astudillo

before it makes its way to Djibouti for export

The Coffee Yard was established in collaboration with The Coffee Gardens to process coffee cherry from 578 farmers in the nearby villages at the foot of Mt

Koji Maragogype by El Paraíso I'd like:By the kilo at R998/kg 7ha property is planted withStraight 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