ohhh thats mad interesting, beans inoculated with the same yeast strain used to inoculate rice for Koji rice. I’d be very interested to try, and i’m wondering as to the process, green beans are crazy dense and rock-hard, though i guess it could be as simple as soaking in inoculated water.
they do Robusto blends too, which is interesting, Coffea robusto is only really consumed in SE Asia, and it’s CRAZY bitter and acrid, with a higher caffeine content, partly why coffee preps from that area involve drenching in condensed milk and sugar. the one time i tried Robusto it was bitter AF and unpalatable but I know modern roasters are experimenting with it.
Coffea arabica is widely considered the ‘better’ bean, and most of what you’ll find in the states.