Our invention is a registered patent with number 2515125-9. It is a circular post-harvest processing innovation that harness natural fermentation and circular ingredients to unlock a purer, brighter, more expressive coffee experience. It bridges the traditionally separate cacao and coffee industries by introducing a unified approach to post-harvest treatment. And, it begins with the hand picking and selection of coffee cherries. And, this is just the beginning.

We squeeze the cacao fruit not the cacao farmer while rescuing the cacaofruit pulp discarded as waste. We know coffee farmers struggle to access water amid droughts produced by climate change for producing washed processed coffees. And, if they access water, they also struggle with treating the waste water contamination generated in the process. By replacing water with up-cycled pulp of the cacao fruit, we solve environmental and social problems by creating new synergies between cacao and coffee, opening-up opportunities for shared knowledge, joint processing practices, and improved social and environmental conditions.

We are now on our way to make magic happen. We combine the upcycled cacaofruit pulp, often discarded as waste, with the hand-picked and selected cherries to kick start our co-fermentation innovation which implies a number of anaerobic and aerobic steps to ensure a new sensory experience and unique quality attributes in coffee are created. Not wild, not funky, and, definitely, not intense. Our coffee is clean, sweet and sophisticated.

We are on our last phase of our process, many things can go wrong, if done uncarefully, the risk of burning the coffee or simply not creating the conditions for enhanced sweetness and optimal texture is high. This is, probably, our most secretive part! But, it's worth the effort because it creates not only a more sustainable coffee cup but also one with unique cleanness, sweetness and smooth rich texture. We could argue that you get the best of both worlds: cleanness, acidity (not as sharp as in some washed coffees) with the body and sweetness of honey processed coffees.