Our invention relates to a novel processing method that 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.

Traditionally, the cacaofruit pulp is discarded as waste while 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. 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.

We are on our last phase of our process, many things can go wrong, if done uncarefully, you risk burning the coffee or simply not creating the conditions for enhanced sweetness. 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, we could argue that you get the best of both worlds: we processing cleanness and clear acidity (not as sharp though) with the body and sweetness of honey processesed coffees.