We're excited to present a new collaboration coffee - dubbed the Supernatural. This coffee is a collaboration between Sump Coffee, Pull and Pour Coffee Club, and Side Project Brewing. The Koji process is relatively new and a unique application to post-harvest coffee cherry processing. Koji spores (also known as fungi) have traditionally been used in the fermentation of sake, soy sauce and miso. In this new application to coffee, the spores are spread over ripe whole coffee cherries to aid and enhance the fermentation process (most coffees are fermented to some degree). This process yields a sweeter cup as well as the introduction of some umami impressions. The Gesha varietal has been long prized and sought after by producers and roasters since its modern era introduction in 2004 at the Best of Panama coffee auction. This coffee you have before you is the exact same coffee used in Side Project Brewing’s 2023 Coffee Shop Vibes (variant edition).