In 2022 our head of coffee, Boris Lee, visited Finca El Paraiso. During his time there he cupped some koji processed coffee that Diego had been experimenting with and they began to discuss the possibilities. This developed into a collaboration with Christopher Feran in which Diego implemented a processing protocol similar to the making of the Japanese drink amazake. Koji spores (Type BF-3) were cultivated on a mixture of rice and coffee pulp for 72 hours. Afterwards, the coffee was submerged in a tank with the innoculated koji and a wine yeast culture. Ultimately making coffee pulp 'wine', akin to the production of amazake. After 72 hours the coffee is mechanically dried using the Eco-Enigma machine.