With its 'Cultured Coffee,' Afineur is a company that's set to revolutionize the world of coffee using natural microorganisms and fermented beans.
Green coffee beans are fermented for two days before roasting, which is helpful in changing the taste of the hot drink by reducing bitterness, acidit and astringency, while also increasing the drink's smoothness. As the French scientists that founded Afineur describe it, microbes in the fermentation process "chew away undesirable coffee flavor molecules while adding interesting ones," like fruity and sweet notes.
This unusual type of coffee takes inspiration from an equally unconventional source—civet, kopi luwak or as it is better known, animal poop coffee—but these fermented beans offers a high-end alternative that has a better taste, price and is completely ethically produced.
Why This Trend Is Growing
- Fermented Coffee
- Opportunity for creating unique and enhanced coffee flavors through natural fermentation.
- Microbial Fermentation
- Disruptive innovation potential in utilizing natural microorganisms to transform food and beverage products.
- Ethical Coffee Production
- Growing demand for ethically produced coffee products opens up market opportunities for sustainable and socially responsible coffee brands.
Industries Being Reshaped
- Specialty Coffee
- Specialty coffee industry can explore the use of fermented beans to offer unique flavor profiles and stand out in the competitive market.
- Food and Beverage
- Opportunity for food and beverage industry to incorporate microbial fermentation techniques to develop innovative products with enhanced taste and nutritional benefits.
- Sustainable Agriculture
- Incorporating ethical coffee production methods can benefit the sustainable agriculture industry by promoting biodiversity and fair trade practices.
