The Lab
← Releases
US In-Stock

Koji Extra Special

Kenya · CARBONIC KOJI NATURAL · Ruiru 11,Batian

“Complex, rich, and a little bit crazy.”

Misadhi Growers – the largest branch, based in Rongo, handling over 800,000 kg of coffee cherry annually. Alpine sources from across four counties — Kisii, Nyamira, Migori, and Homabay — bringing together the best of Western Kenya’s terroirs.

Complex

Cupping notes

Complex and wild. Lychee, fermented fruit punch, and deep umami layers. Exotic and memorable.

ProcessCARBONIC KOJI NATURAL
VarietalRuiru 11,Batian
HarvestAugust - Dec
Altitude2000+ MASL
RegionKenya
Available10,000 kg (22,046 lb)
Minimum order30 kg (66 lb)
Lead time3 days
WarehouseNew Jersey, USA
Cupping score88
Screen size15+
Moisture12.00
Packaging40 Kg Jute + Grain Pro,15kg VacPac Bricks

Pricing tiers

30+ kg$24.10 / kg
15kg Vacuum Packs (33 lb)
Total weight: 30 kg (66 lb)Base: $24.10 / kgDiscount: $0.00 / kg
Net: $24.10 / kgTotal: $723.00
Book a cupping session

Processing

Cherry Selection: Precision-picked cherry for koji-wild hybrid fermentation Fermentation: 72-hour sealed fermentation with koji and wild yeast layers Drying: 15–17 days on raised beds, slowly cured Moisture Content: Dried to 10.6% moisture content before milling

Fermentation agentKoji + Wild Yeast
Duration72 hours
Drying methodSolar dyer on raised beds

Producer

Misadhi Growers – the largest branch, based in Rongo, handling over 800,000 kg of coffee cherry annually. Misadhi Growers sources from across four counties — Kisii, Nyamira, Migori, and Homabay — bringing together the best of Western Kenya’s terroirs.