The Farmer
Kaleb Jordan is a coffee producer and missionary born in Nan, Thailand, with a deep passion for coffee. This self-taught enthusiast has dedicated himself to learning about all aspects of coffee, from farming and processing to roasting and brewing. Kaleb believes that coffee is a tool for improving the livelihoods of the local community. He encourages local farmers to strive for quality and excellence in their work and to view coffee as a respectable and rewarding career they can be proud of.

The Varietal
Java is a selectively bred coffee variety originating from Ethiopian landrace varietals. It was cultivated in Cameroon, Costa Rica, and has now spread worldwide. The name 'Java' was adopted from the original varietal name 'Abyssinia,' as the person who selected this variety also sold coffee plants in Java. This coffee is known for its floral and fruity aroma. Many coffee lovers believe it offers a similarly complex and delicious flavor experience to the Gesha varietal.

The Process
Kaleb is a farmer and processor who loves experimenting with different yeasts and microbes in the fermentation process of his coffee and constantly seeks ways to improve the quality of his beans. He believes that by using Kombucha made from local fruits and microbes from Maneepreuk Village as a starter culture for his coffee fermentation, he can preserve the distinctive flavors of the region. 

The Java coffee cherries are collected and cleaned on the same day. Kaleb then introduces the Kombucha microbes to the cherries and allows them to ferment in tanks for 5-8 days. After fermentation, the coffee is dried in the mountains for 3 days and then transported to the roasting facility for 20 days of shade drying.

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