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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
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
before it makes its way to Djibouti for export
The beans are then dried in a dehumidifier to retain soft notes and avoid over-oxidation or fermentation
Koji Maragogype by El Paraíso I'd like:By the kilo at R998/kg The Coffee Yard was establishedStraight 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
US$ 42.00
US$ 385.00
US$ 142.50
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