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.
Kopi Luwak, otherwise known as civet coffee, is made from coffee beans that have been eaten by civets and partially fermented in their digestive tract before being passed, cleaned, and roasted. The coffee from this (somewhat disgusting) process is unlike any other on earth, sometimes selling for as much as $2000 per pound.