Koji Supernatural Java
Colombia | El Vergel Estate
An innovative Java variety showcasing one of the most exciting fermentation techniques in modern specialty coffee.
Using Koji fermentation with Aspergillus oryzae, this coffee develops vibrant citrus, juicy kiwi, and a unique savoury umami complexity while maintaining remarkable clarity and balance.
Flavour Profile
Kiwi · Tangerine · Umami
Bright kiwi acidity meets juicy tangerine sweetness, finishing with a silky body and subtle umami complexity that creates an exceptionally layered cup.
Coffee Details
Origin: Fresno, Tolima, Colombia
Farm: El Vergel Estate
Producer: Elías & Shady Bayter
Variety: Java
Process: Koji Supernatural
Category: Innovation Series
Elevation: 1,500 MASL
Roast: Filter Roast
Origin Story
El Vergel Estate has become one of Colombia's most influential farms in experimental coffee processing.
Led by brothers Elías and Shady Bayter, the estate continuously explores new fermentation techniques that push coffee quality beyond traditional processing. Their collaboration with international coffee professionals has positioned El Vergel as a global reference for innovative fermentation.
This lot represents that philosophy—combining Colombian terroir with modern food science to create an entirely new sensory experience.
Coffee Lineage
Java is a rare coffee variety originally introduced from Ethiopia to the island of Java, Indonesia, before later spreading to Central and South America.
The variety is celebrated for its elegant florals, vibrant citrus character, and refined sweetness. Its clean cup structure makes it an ideal candidate for advanced fermentation, allowing new flavour dimensions to develop while preserving varietal clarity.
Process Story
This coffee is produced using El Vergel Estate's signature Koji Supernatural process.
Koji is created by cultivating Aspergillus oryzae, a beneficial fungus that has been used in Japanese food production for centuries to make products such as miso, soy sauce, and sake.
The fungus is first grown on steamed rice for several days before being dried and ground into a fine powder. This powder is then carefully applied to freshly harvested coffee cherries placed on raised African beds.
Unlike anaerobic fermentation, Koji fermentation requires oxygen. During 24–72 hours of aerobic fermentation, the koji naturally transforms sugars and amino acids within the fruit, enhancing sweetness, complexity, and mouthfeel while introducing delicate umami characteristics.
After fermentation, the cherries are sun-dried for approximately 10 days, followed by gentle mechanical drying at temperatures below 38°C to preserve aromatics. Finally, the coffee rests in GrainPro bags for 20 days, allowing the flavours to stabilise before milling.
Why We Love This Coffee
Koji fermentation opens an entirely new dimension of coffee flavour.
Rather than simply increasing fruit intensity, it enhances texture, sweetness, and savoury depth, creating a cup that is vibrant, complex, and unlike any traditional natural or anaerobic coffee.
For adventurous coffee drinkers, this is a fascinating example of how fermentation can redefine what's possible in specialty coffee.
What is Koji?
Koji is a beneficial fermentation culture (Aspergillus oryzae) traditionally used in Japanese cuisine to produce miso, soy sauce, sake, and amazake. In coffee, it naturally enhances sweetness, complexity, texture, and umami without adding artificial flavours.