KOJI G: KOJIT CT. (Caturra) It is the one using KojiG fungus. This fungus is well-known in the food industry. Using the Koji G produces well-balanced coffee because the aspergillus microorganism is responsable for the marvelous umami sensation. Umami involves the four primary flavors, and it balances them for our palate. Your first cup will significantly surprise you! Cupping profile 89.25.
