The article's body identifies this coffee as a Colombian Gesha from El Vergel Estates and Forest Coffee, featured as Pull & Pour's eighth special release. That identification differs from the older Java title attached to the page. The meaningful subject is the Gesha lot and its koji-assisted processing, not a second review of the earlier Java release.
According to the source, producers applied koji spores to ripe cherries and used a 36-hour aerobic fermentation. Koji refers to cultivated fungi used in other food fermentations, including miso and soy sauce. Its role in coffee processing is to influence fermentation conditions and available substrates. The precise result depends on the lot and protocol; broad claims that koji invariably creates a particular flavour are too strong.
The source reviewer describes intense sweetness, tropical fruit and tart blueberry impressions, with light florals and a silky, juicy texture. A savoury note becomes more noticeable in the aftertaste. Those observations provide a useful vocabulary for comparing experimental coffees, while remaining one person's report. The original limited-release sales window is historical, and this summary makes no claim about present stock or independent tasting.
The conversation
A good question can make a better brew.