Koji Fermented Maragogype by Diego Samuel Bermudez

Koji Fermented Maragogype by Diego Samuel BermudezMaragogype is often an overlooked varietal. The low density seeds can mean low intensity flavour. But as always, the approach at El Paraso is to elevate. This lot has been treated to two processes by Diego. The first stage involves growing koji fungus on coffee husks, then distributing over ripe coffee cherry. The koji is allowed to develop for four days creating an umami and dark chocolate character. To introduce an acidity usually lacking in the

Maragogype is often an overlooked varietal. The low density seeds can mean low intensity flavour. But as always, the approach at El Paraíso is to elevate.

This lot has been treated to two processes by Diego. The first stage involves growing koji fungus on coffee husks, then distributing over ripe coffee cherry. The koji is allowed to develop for four days creating an umami and dark chocolate character.

To introduce an acidity usually lacking in the varietal, the cherry is depulped, then seeds are soaked in a bath of fermented coffee cherry juice before being washed and dried. Just 200kgs were produced in this first harvest.

Occasionally absurd, we love this coffee for its intense flavour and huge aroma. Luke used this lot to add exactly that layer of elevation to his WBC milk course. Big citric notes of grapefruit and neroli are followed by cherry cola, dark chocolate & cardamom.

This is a 250g box from our Special Release range.

Final Roast: 22/10/24