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

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

They spent 4 years researching new drying technologies before finally choosing a style of static box that allows them dry the coffee in a controlled and slow manner

has been producing coffee for over 90 years

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