Shady and Elias are constantly pushing the envelope for new and exciting coffees and using Koji spores is one of their new ventures in coffee. To elevate the clarity and quality of the coffee even further, the Bayter brothers decided to use a Gesha from their farm to process with Koji. Gesha are known to be light and floral with a calm acidity, and this processing method is going to enhance the sweetness and create a truly unique coffee. For this coffee, the Koji fungus was replicated in steamed rice, then dried and ground into a powder. The Koji powder is then evenly spread throughout the coffee cherries and fermented anaerobically for 36 hours. During the fermentation process, the Koji (asperilligus oryzae) converts the enzymes into sugars via a process called saccharification. The coffee is then depulped and dried on raised beds..