Where Art Meets Science

Fingerprinting System

We have developed a unique fingerprinting system with 35 chemical indicators to ensure the best quality of green beans. The main components analyzed include: sucrose, fructose, glucose, citric acid, malic acid, amino acids, chlorogenic acid, trigonelline, caffeine, minerals, carbon and nitrogen content.

Green bean precurors

A Macro look at green coffee beans

Utilizing the newest techniques in biotechnology, we are able to look at the contents of green beans under a new lens. Biotechnology amplifies our ability to select the content of precursor substances in green coffee beans that affects the flavor of coffee. Using our analysis data, we are able to transform this data into precise roasting parameters and achieve optimal flavors.

Precision Analysis : Amino Acids

Roasting Curve

Using our technology and science, an aroma fingerprinting system is developed to produce 51 flavor indicators. For every green coffee bean we roast, each one is identified through our process and an individual and a unique roasting curve is developed for each green coffee bean. This process allows us to produce a roast procedure that is consistent, reliable and quantifiable.

Precise Roasting