This wild Colombian Gesha from El Vergel Estates and Forest Coffee is the eigth special release of the Pull & Pour Coffee Club. Gesha Kojiuses a new and exciting processing method using Koji spores and a 36hr aerobic fermentation. 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. The club featured another Koji coffee a few months back on the Java varietal—and it sold out quickly. This one is even more special as a Gesha—and is 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 punchy fragrance that is intoxicatingly sweet and just a bit funky. The flavor continues with the bold sweet fruit notes that remind me of tropical fruit and tart blueberries, while having soft florals accompany them. The coffee bursts with juiciness with a silky mouthfeel that coats your mouth with every sip. While the sweet juiciness is the dominant element of the profile, there is a savory, umami undercurrent that comes through 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 feature another unique and innovative Koji coffee as a special release of the club. The wild and delicious flavor profile paired with a new and inventive process method makes this the perfect fit for a special release. The coffee is extremely limited with only 200 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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