I am really obsessed with advanced technique coffee roasting/fermenting/preparation. I guess we all have a vice and nerdy coffee is mine. If I had more time/$$$ I would have tried all their roasts, but one that stood out was a Colombia Canca El Paraiso that was fermented with Aspergillus oryzae, a type of koji mold. The koji mold is cultivated over four days on the dried pulp and husk of the coffee, then added to the coffee cherries for four more days of fermentation. The tasting notes were gin, grapefruit, sansho, peach - to me it really smelled like peach yogurt!
