STORIES
An Original, Conscious and Responsible Research and Circular Production
Our method primarily generates a consumable coffee cherry with a groundbreaking ORAC score of (426,242 ± 85,248) μmol Trolox equivalent/kg and subsequently a high-performing coffee grain. We validate...
Kenya Ruby Batian Natural Hypoxia and why it is important for Kenya's future
The initial experimental cherries underwent a manual de-hulling procedure, all by hand. 100g of green coffee absorbs 8 hours of manual labor. This led us to better understand...
Processing Batian in Kenya for the Future
In recent years we have followed and confirmed a change in Kenyan coffees. We have observed, been in dialog with Kenyan authorities, growers and roasted Kenyan coffees for...
Research progress report
Our goal is to bring the finest coffees in the world to the attention of consumers and to be represented in international competitions.
World Brewers Cup 2016
Veronika Galova Vesela presenting one of our international and collaborative scientific research projects culminating at World Brewers Cup 2016.
Processing for Exceptional Coffee Quality
This is a co-venture of two world coffee roasters and brewers, Rubens Gardelli and Ivica Cvetanovski.
