This coffee was processed with a Koji Fermentation, which is made by adding spores of a Fungus A- Oryzae, which helps us obtain certain sugars that are not available during a normal fermentation due to the non-ability of the natural micro-organisms to breakdown the sugars. For this specific lot, we made a 24 hours of prefermentarion in cherry followed by 36 hours fermentation with Koji Spores in thin layers in rised shaded beds, with a temperature ranging from 22 celisus degrees up to 31, followed by depulping the coffee and another fermentation for 36 hours, finally followed by an extra 48 hours of carbonic maceration with Koji, to the have a semi washed and ending with a 20 day drying shaded process in rised beds with one stall at 20% moisture for 5 days, controlling the temperature to be below 32 celsius degrees, which guarantees an optimum drying and also improves the process the Koji is making itself, finally, coffee was stabilized in cherry for 30 days in hermetic bags