For the pioneers, for the ones who search the next coffee frontier
Nearly 70% of climate impacts are tied to unsustainable use of water. As this pressure intensifies, we have turned this challenge into an opportunity. KAKAW KAPE™ crafts through circular Co‑Fermentation & Thermo-Shock Drying clean, bright & sophisticated coffee.
If this is adulteration, we’re proud to be rebels.
This Isn’t Co‑Fermentation. It’s Evolution.
Coffee has always been defined by limits — flavor versus sustainability, purity versus innovation, tradition versus progress.
We don’t accept those limits. We rewrite them.
We believe the future of coffee isn’t found in more water, more waste, or more extraction. It’s found in what the world throws away. In cacao husks, fruit skins, and the organic matter nature leaves behind — full of potential, full of life.
So we created Circular Co‑Fermentation: a process that transforms discarded ingredients into elevated flavor. Not wild. Not funky. Not adulterated. But clean, bright, expressive — a new sophistication born from circularity.
We’re not here to tweak specialty coffee. We’re here to evolve it. To prove that sustainability can be delicious & innovation circular.
That the future can taste better than the past.
This is coffee reimagined by nature.
This is flavor without footprint.
This is the circular revolution.
And it starts with every cup.
KAKAW KAPE™
It means Cacao and Coffee in an ancient branch of the Mayan Language - Kaqchiquel. Our KAKAW KAPE™ innovation is a filed patent and novel processing method that bridges the traditionally separate cacao and coffee industries by introducing a unified approach to coffee post-harvest treatment.
KAKAW KAPE™ is a breakthrough in coffee processing that reimagines what’s possible. enabling the production of coffee with the high sensory quality—clarity, fruity and floral flavours and bright acidity—typically associated with wet- or thermo-shock processing, while also retaining the sweetness and texture of honey processed coffees without recklessly taxing the planet’s resources (aka water) and environment (waste water contamination) in the process.
Relationship Coffee
We believe in relationship coffee, not direct trade, as the first one is based on a model of Fairness and Transparency. We believe real change can be sparked when a fair price is agreed and paid to the producer. In 2025, we collaborated with Finca La Senda, an speciality coffee eco-driven farm in Guatemala. In 2026 and onwards, our aim is to lead with the example for real relationship coffee where fairness, transparency, and unity means everything. Together, we innovate and we move the industry forward fairly and with integrity.
But, our ambition, does not stop there, we want to scale this up in Central America and, eventually, Africa. And, we would like to licens our patent to speciality coffee and cacao partners so together we create a new dynamic and reality for coffee & cacao sectors, farmers, roasters, baristas and consumers!
Step by step, cup by cup.
Are you a small holder speciality coffee farmer and want to know more?
We look forward to hearing from you!
Empowering cacao farmers
Cacao is a fruit just like coffee. It grows from a tree called Theobrama Cacao "Cacao the food of the goods". Yes, can you imagine it? The food of the goods, more specifically, the pulp from the cacao fruit, for centuries, has been flowing into the ground like waste. Outrageous, right?
We are sparking a revolution to end this wasteful mentality and reality. The chocolate industry is solely interested in the beans. But, funny enough, the beans are not always properly fermented and we believe they could have a greater quality if they were de-pulped. Yes, we just gave you the secret to happier and more effective cacao fermentation. You can learn a lot from coffee if you just let us come in and help you out! Lastly, you're throwing away farmers' income. By using the cacao fruit pulp in a co-fermentation innovation, coffee tastes better whilst giving cocoa farmers and (seasonal) workers an additional income. The coffee farmers are given an alternative to washed coffee processing, as they need no water to process the coffee as it is replaced by the cacao fruit pulp and stops the headache of post processing water treatment to prevent waste water contamination flowing into nature. Everyone wins!
Are you a cacao farmer or cooperative and want to know more?
We look forward to hearing from you!
Roasted in Sweden by K&B
We came across Sara and Henrik at the 2025 SCA Barista Competition. Sara is, perhaps, one of the nicest persons we know, she is a chaplain "pastor" and runs her cafe "Coffee and Prayers". Henrik, well, he is amazing too.
We roast our coffee following unique profiling in terms of airflow, heat application and drum speed to ensure fruitiness and florals are present in the final cup! The machine used is a Giense 6.
Are you are coffee business and want to place a large order or are you a roaster interested in our green coffee?
We look forward to hearing from you!