The idea of koji fermentation is that it breaks down polysaccharides and pectin, as well as producing amino acids. This is done by inoculating the whole cherries inside a shallow container for 36 hours. This is a lot like pre-fermentation in a natural processed coffee, and from there the cherries are sent to the drying beds. Little is known now about the impact of this fermentation method, but it is safe to say that much more will be written about coffees processed with Koji. For a more in-depth read on Koji fermentation and how to make it yourself, check out Christopher's blog, who is an incredible writer and storyteller.
 
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