Colombia El Vergel – Tolima Koji / Supernatural

Dried orange, almond, creamy sweetness

El Vergel, in Tolima, is one of the lots driving Colombia's experimental processing scene. "Koji" is the mould traditionally used to ferment rice for sake and miso; here it's used to inoculate the coffee cherries, breaking down starches into sugars over a 36-hour fermentation before the extended "Supernatural" drying begins.

The Pink Bourbon variety already leans sweet and floral. Combined with koji, it turns into something closer to dessert: dried orange, almond and a creamy, lingering sweetness. Small batch, limited availability.