Geisha Koji

Deep within the Colombian region of Tolima, brothers Shady and Elias Bayter set out on an experiment in flavor alchemy at their farm, El Vergel. They dusted their harvested cherries with Aspergillus oryzae, the noble Koji mold of sake tradition, sparking a 36-hour transformation that unlocked hidden sugars and deep amino acids standard processing couldn't reach. Out of this fusion of ancient wisdom and modern innovation arose a truly "supernatural" coffee: an intense, boundary-pushing brew overflowing with bright notes of strawberry, mandarin, and delicate florals.