Koji Fermented Maragogype by Diego Samuel Bermudez

About This Coffee

A single-origin Maragogype variety coffee from El Paraíso, produced by Diego Samuel Bermudez. This lot undergoes a two-stage experimental process: koji fungus is grown on coffee husks and distributed over ripe coffee cherry for four days, developing umami and dark chocolate character. The cherry is then depulped, soaked in fermented coffee cherry juice, washed, and dried. Only 200kg were produced in the first harvest. Flavor notes include grapefruit, neroli, cherry cola, dark chocolate, and cardamom.

Origin

Colombia

Flavor Notes

Dark Chocolate, Grapefruit, Cherry Cola, Umami, Neroli

Roast Level

Medium

Processing

Koji Fermented, Washed

Typology

Arabica

Maragogype

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Father Coffee

When the founders went looking for specialty coffee in Johannesburg around 2012, they could not find what they wanted and decided to build it themselves. Father Coffee opened its first roastery and cafe in Braamfontein in 2013, and the operation has since expanded to include a flagship at Kramerville, an immense warehouse space with an in house bakery behind glass. Head roaster Chad Goddard oversees a program that releases around 60 different coffees each year, sourced from Ethiopia, Guatemala, and other origins worldwide. Father also operates a bakery, wine bar, and wine shops, with a curated list of natural and minimal intervention wines that mirrors the care brought to the coffee. The team trains baristas to identify defects through rigorous palate development and hosts cupping sessions as standard quality control. Father won the South African Barista Championship in 2024.

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