HOW IS THE PROCESS MADE?
![](https://cdn.shopify.com/s/files/1/0553/9296/0561/files/Mesa_de_trabajo_1.png?v=1679078015)
1. CULTIVATION OF THE FUNGUS IN RICE
Done by a fermentation of the rice for 48 hours,
at certain temperature wich allows the fungus to grow on it.
![](https://cdn.shopify.com/s/files/1/0553/9296/0561/files/IMG_2798_Moment.jpg?v=1679688345)
2.DRY AND GROUND KOJI MATERIAL
After reproduced, we ground and dry the material,
to be able to be homogeneously apllied in the coffee.
![](https://cdn.shopify.com/s/files/1/0553/9296/0561/files/Mesa_de_trabajo_2.png?v=1679078047)
3. RIPE CHERRIES IN PLASTIC TRAYS
After is hand selected, cherries are places in small bins,wich is the best way to control temperature during the fermentation.
![](https://cdn.shopify.com/s/files/1/0553/9296/0561/files/IMG_2795_Momenteew3.jpg?v=1679688672)
4. SPREAD OVER THE COFFEE BEANS
We add the koji spores into the coffee, and mix evenly.
![](https://cdn.shopify.com/s/files/1/0553/9296/0561/files/Mesa_de_trabajo_3.png?v=1679078091)
5.FERMENTATION PROCESS
Coffee goes through a Aerobic fermentation process for 36 hours.
After this time, the fungus will cover every single coffee bean with a white layer.
![](https://cdn.shopify.com/s/files/1/0553/9296/0561/files/Mesa_de_trabajo_4.png?v=1679078119)
6. KOJI EFFECT
Koji will break the proteins into aminoacids, and thats how the characteristric umami flavor is created.
![](https://cdn.shopify.com/s/files/1/0553/9296/0561/files/Mesa_de_trabajo_5.png?v=1679078162)
7. COFFEE DRYING
Then it is dried off, first in silo to reduce 30% of the moisture, and then in african beds under the sun to be completely dried. (15 to 25 days)