The delicious Colombian Java is the fifth special release of the Pull & Pour Coffee Club. Java Kojiis sourced by Forest Coffee and uses a new and exciting processing method called using Koji. With the Koji process, you sprinkle Koji spores, which are filamentous funji traditionally used to ferment soy beans into miso or soy sauce, onto the ripe coffee cherries. The Koji unlocks sugars unavailable during fermentation with traditional yeast or bacteria. It produces glutimate in the coffee & breaks starches into fermentable sugar, which leads to enhanced complexity, structure, aroma, & sweetness. It’s a relatively new processing method developed by Kaapo Paavolainen, Christopher Feran, & Forest Coffee. This coffee is a special one—and only available for one day through the Pull & Pour coffee club. Here’s an overview of what I’ve experienced with the coffee…
The coffee begins with a boisterously sweet fragrance that reminds me of sweet tart candy. The flavor continues with the bold sweet fruit notes that remind me of raspberry and kiwi with a super sweetness similar to pie filling. The coffee bursts with juiciness with a silky mouthfeel that coats your mouth with every sip. While the sweet juiciness is the dominate element of the profile, there is a savory, umami undercurrent that comes through slightly in the fragrance and more in the aftertaste. This umami quality is typical in Koji-processed coffees and the pairing of sweetness and savory is quite unique.
Overall I was so excited to be able to be able to feature this unique and innovative coffee for a special release of the club. The delicious flavor profile paired with a new and inventive process method seemed like a great feature for a special release. The coffee is extremely limited with only 100 jars available. To have a chance to pick up this special coffee, be sure to join the free Pull & Pour Coffee Club. If you missed this special release, more will be on the way—as well as many other amazing coffees. Be sure to join the coffee club to not miss any future offerings!
Here is my recommended brew guide for the coffee:
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