Unlocking Coffee’s Hidden Flavors with Microorganisms
A la carte fermentation processes from Cultured Coffee redesigns the brew well beyond the wonders of kopi luwak
On a trip to Indonesia many years ago, Camille Delebecque tasted Kopi Luwak for the first time. Inspired, Delebecque and his partner, flavor scientist Sophie Deterre, are experimenting with a la carte fermentation to create new and better foods. Their company, Afineur, is releasing its first product: Cultured Coffee.
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