FOCUSING ON THE GENETICS, MOLECULAR BIOLOGY AND SENSORY SCIENCE OF COFFEE
We are invested in research on coffee chemistry and quality. Understanding coffee processing and the expected results is crucial when facing climate change. Adaptation and mitigation through in-depth knowledge from our past work in the UN on the matter enables us to bridge the knowledge gap in affected areas. Our work is also supported by the Research Council of Norway via VRI Agder.
We provide farmers information about coffee processing and technologies on location. This increases farmer profits by better understanding how pruning, genetics and molecular biology have a direct impact on quality. We also help nurseries ensure healthy and genetically pure plants. In addition, providing customer stories and feedback ensuring the coffee is respected from all parts of the world.