An exceptional experimental coffee, shaped by a world-class processing method to deliver a cup that challenges expectations from the very first sip.
Intensely fruity, dense, and richly layered, it bursts with vibrant fruit character, deep syrupy sweetness, and a subtle umami note that adds a unique layer of complexity.

The cup opens with a clear sweetness reminiscent of sweet pineapple, layered with deep notes of blackberry, before unfolding into a rich expression of tropical fruits. The body is dense and syrupy, with a long, complex finish and a soft umami depth that makes the experience feel truly distinctive.

This is a genuine showstopper; a bold, expressive, and layered coffee that keeps your palate curious with every sip.

More About the Process

This coffee was anaerobically fermented with the addition of Koji culture – Aspergillus oryzae, a culture traditionally used in Japanese foods and drinks such as miso and sake.

During fermentation, the Koji helps unlock more sugars and amino acids within the coffee cherry, enhancing sweetness, body, and complexity in the cup.

The result is a remarkably expressive coffee with intense fruit character, syrupy sweetness, rich body, and a soft umami depth that sets it apart from traditional profiles.

Process: Koji

Flavour notes: Sweet Pineapple, Blackberry, Stone Fruits

Elevation: 1900 m

Roasting: Medium

Varity:SL43

Harvest:2026