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Koji Kronicles – SKIA 72H Koji Yeast Naturals – Fine Robusta

Koji Kronicles – SKIA 72H Koji Yeast Naturals – Fine Robusta

Sweet & Juicy

Flavour Notes

Gooseberry, Maple Syrup, Marzipan, Pineapple

Omni Roast

India

from ₹535.00

Weight

250g
2*250g

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Koji fermentation brings a radical shift to coffee processing. Originating from Japan and traditionally used in sake, miso, and soy sauce, Koji introduces powerful enzymes that unlock deeper sweetness, aroma complexity, and smoother texture in coffee. With this nanolot, Ashish Rao of SKIA Estate pushes boundaries through meticulous experimentation and uncompromising attention to detail. His work reflects an unwavering belief in Robusta’s potential — proving that when grown and processed with intent, Robusta can rival Arabica in depth, clarity, and sensory expression. Just a few years ago, this level of complexity in Robusta would have seemed unimaginable. Now, we have the pleasure of experiencing honeyed gooseberry aromatics, champak florals, marzipan sweetness, and a maple syrup finish packed into this mindblowing Robusta.

The cup opens with honeyed gooseberry aromatics that immediately set a vibrant tone. On the palate, delicate champak florals weave into a bold core of marzipan sweetness, finishing with subtle maple syrup undertones that linger long after the sip. A rich, buttery body delivers the signature weight of high-grade Robusta, while mild acidity keeps the cup smooth and composed. Expect a clean structure, low bitterness, and a persistent sweetness that challenges conventional expectations and showcases just how expressive specialty Robusta can be.

At 3,350 ft in Nelaji, Coorg, CXR Robusta cherries were color sorted and density screened to remove floaters before entering a koji-inoculated natural fermentation. Koji culture was applied directly to whole fruit and allowed to ferment for 72 hours, activating enzymatic breakdown of sugars and complex carbohydrates. This process enhanced sweetness development, boosted aromatic intensity, and softened structural bitterness often associated with Robusta. The coffee was then shade dried to stabilize moisture levels and preserve flavor integrity, resulting in a cleaner, more expressive cup with elevated texture, depth, and remarkable sweetness.

Producer

Ashish Rao

Region

Nelaji, Coorg

Altitude

1020 MASL

Type

100% Fine Robusta

Process

72H Koji Yeast Naturals

Varieties

CxR

Replacement policy

Wholesale Available

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About the farm

Skia, derived from the Greek word for shade, is a producer of Indian specialty coffee. All coffees are hand-picked, scientifically processed, and meticulously maintained with a focus on hygiene and ethical sourcing from the land of elephants and spices.

The journey begins at the farm, which is dedicated to producing high-scoring coffees that impress coffee lovers. The coffee beans are sourced exclusively from a specific farm or estate, ensuring traceability and quality. Hand-picking and scientific processing guarantee the highest standards for an exceptional cup.

Skia is committed to sustainability and ethics, allowing customers to enjoy their coffee with a clear conscience while savouring the traditional taste of Indian coffee in its purest form.

Ashish Rao, the founder of Skia and a mechanical engineer with a passion for agriculture and coffee, purchased this plantation four years ago. Since then, he has been dedicated to incorporating technology at every stage of the bean-to-cup journey.