Koji

Koji Arabica – An exceptional coffee with Japanese influences

100% Arabica – Koji Fermentation

Discover a unique taste experience with our Koji coffee, an Arabica fermented using a unique method , grown in the mountains between Chiang Mai and Tak , in the north of Thailand.

This rare coffee is worked with passion by one of our most experienced producers , regularly awarded as the best coffee in Thailand for the exceptional quality of his agricultural work and processing.
Based at high altitude, he cultivates his cherries with care and has mastered innovative fermentation processes. A true craftsman of taste, he generously shares his passion for coffee, which he considers a living art.

☯️ What is Koji?
Koji is a fungus naturally used in traditional Japanese cuisine (especially for making miso or sake). Applied to coffee during the fermentation of cherries , it helps break down certain sugars and amplify enzymatic reactions.
Result: an incredible aromatic intensity , deep, complex, and totally unique.

☕ Cup profile :
Our Koji coffee offers an intense nose , and a palate structured around notes of plum, blueberry, blood orange, dried pineapple , enhanced with a sweetness of maple syrup and a subtle touch of bourbon whiskey .
A bold, original and perfectly balanced coffee.

🎯 Recommended methods :
This coffee is fully revealed in gentle methods (V60, Chemex, Kalita), but also surprises in espresso for lovers of complex profiles.

A rare coffee, born from a meeting between innovation and tradition , between Thailand and Japan , and carried by the talent of a passionate producer .
A must-see if you like to get off the beaten track.

SOURCES

FEATURES

Variety : Arabica Typica
Origin : Chiang Mai, Thailand
Altitude : 1,200 – 1,500 m
Processing Method : Natural Koji Fermentation
Producers : Chiang Mai Artisan Farms
Roasting : Medium
Aromatic Profile : Plum, blueberry, blood orange, dried pineapple, bourbon whiskey, maple syrup