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For this lot
they begin each project by defining a target flavour profile and then design a processing method that brings that profile to life
creating more prominent fruit flavours in the cup
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
Zoraya Ines Trujillo and Francia Astudillo
Koji Maragogype by El Paraíso I'd like:By the kilo at R998/kg For this lotStraight 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
