Melba Coffee: Java Koji

A Bold Fusion of Traditional Natural Processing & Ancient Fermentation

The Java Koji represents the cutting edge of specialty coffee processing. By introducing Koji spores—traditionally used in the production of sake, miso, and soy sauce—during the fermentation stage, the natural sweetness and body of the Java varietal are dramatically enhanced.

The Profile

• Origin: Single Origin Specialty Beans.

• Variety: Java.

• Process: Natural + Koji. This experimental method breaks down starches into fermentable sugars, resulting in a cup with increased umami, exceptional sweetness, and a heavy, velvety mouthfeel.

Tasting Notes

Expect a vibrant, tropical experience with a deep, comforting finish:

• Fruit: Bright and juicy notes of Mango, Tropical Fruit, and Tangerine.

• Sweetness: A rich, lingering base of Caramel.

Brewing Recommendation

To best experience the complex sweetness and intensified body provided by the Koji process, we recommend brewing this as a Pour-over or a delicate AeroPress. These methods highlight the tropical acidity while maintaining the clarity of the caramel finish.