Reimagining Coffee Through Science & Stewardship
From Kiambu To Jacksonville, FL
The Javabooch journey began in Kiambu, Kenya, here founder Martin Kabaki watched his community nurture coffee trees yet struggle to earn a fair price. Determined to rewrite that narrative, Martin moved to Florida, washed dishes in a neighborhood café, and studied everything from roast curves to supply-chain logistics after hours. A single revelation—anaerobic fermentation could transform good beans into unforgettable ones—sparked Javabooch. Today, Martin’s direct relationships with Kenyan growers, German-engineered fermentation tanks, and Jacksonville, FL roasting facility converge to deliver cans that honor his roots while pushing the boundaries of specialty coffee.
Anaerobic fermentation is game changing!
We believe coffee is more than caffeine; it is chemistry, culture, and connection. Our philosophy—Ferment. Roast. Elevate.—guides every decision. We create oxygen-free (anaerobic) fermentation environments where native yeasts coax out ripe fruit notes and velvety mouthfeel. We then roast our anaerobically fermented coffee beans on two roast profiles, either light or medium, that preserves those delicate sugars and unique flavors rather than masking them in a dark roast. We pay farmers premium prices that are tied to quality, reinvest in training camps, and share our data openly so the entire supply chain benefits. In short, Javabooch seeks to elevate people and palates simultaneously, proving that curiosity and compassion taste astonishingly good together.