![]() ![]() Its lineage is an Ethiopian Heirloom variety, much like it’s a close family member Gesha. Java has a storied history, it was introduced to the island of Java by the Dutch, hence the namesake. I’ve had the opportunity to cup several Javas in my time, and each time I get the opportunity I’m surprised by its striking resemblance to Gesha. For a more in-depth read on Koji fermentation, and on how to do it yourself, reference Christopher's blog. Special thanks to the Bayter Family, Christopher Feran, and Kaapo Paavolainen. Little is now known about the impact of this fermentation method, but it’s safe to say that much more will be written on Koji processed coffees. This led us to partner with these folks to purchase this small lot. Anecdotally, coffees fermented with Koji vs their traditional counterparts are slightly sweeter, and have a heavier body. This looks very much like a pre-fermentation on a natural processed coffee, and from there the cherries are sent off to the drying beds. The idea of the fermentation with koji is that it “break down polysaccharides and pectin as well as produce amino acids” This is done so by inoculating the whole cherries within a shallow vessel for 36 hours. This open-source fermentation method is dependant on temperature primarily, keeping the cherries between 25-30 degrees when sitting on the drying beds is critical or the koji will die. Koji, a fungus that grows on rice, has a long tradition in food production but next to none in coffee processing. This brand new process looks in practice a lot like a traditional natural processed coffee produced by El Vergel. ![]() This began a collaboration that took place on three continents and spanned far past the current standard protocols of processing. Kaapo had seen some work that Christopher had done with Koji- early experiments to try and lessen the impact of lipid oxidation on green coffee. This Java was a collaborative effort between the Bayter Family, Christopher Feran, and Kaapo Paavolainen. The Java variety has flown relatively under the radar as an alternative to Gesha for quite some time, and this Java stood out due to its unique cup profile, owing to the special processing that it underwent after being picked. This Java immediately stood out on the table with its subtle florals and dynamic sweetness. On their farm, we cupped many of their offerings they grow as well as a few they've been purchasing from different regions of Colombia. We had the pleasure of visiting Shady and Elias Bayter this season. We are super excited about our first Koji release of El Vergel. ![]() Enjoy 1% off with discount code "edumicate" Good job making it to the end of the ticker. This is a very exclusive and limited project due to the fact that sourcing these rare coffees is an arduous and extremely delicate process. Season 2 is here with new options in 2023! OPTION 1: FULL MEMBERSHIP is now SOLD OUT! OPTION 2: COFFEE ONLY MEMBERSHIP still has a handful of openings! This year we are expanding the Echelon program to offer a coffee only option. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. New Teas offerings have launched now in eco sachets. Keep in touch with new releases soon! TEA: It's 2023 and we have boots on the ground sourcing coffees for the year. FREE shipping for orders over $40 TRENDING COFFEE:Ĭold Brew Costa Rica Las Lajas Natural Rwanda Kanzu Ecuador La Papaya Typica Colombia Tolima Forest Grape Co-Ferment Colombia Aponte Village Burundi Long Miles Gaharo Hill ONYX IS MY PALįREE shipping for orders over $40 THE ROASTERY: ![]()
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