With over a year of development, this process is made with a fermentation technique called Koji, which has never been used in coffee until now! 

This process has shown outstanding results, improving the complexity and body of the coffee, and also provides a worldwide opportunity for farmers to improve their coffees!

Koji (rice wine starter) is evenly spread and coated around cherries prior to natural processing, thereby influencing the active microbiome during the natural drying phase.

Check out this article for more information on the process: The Koji Supernatural Process