Description
Kefircoffee™ is the world’s first kefir-infused full coffee. Our unique process initiates a second fermentation in green coffee beans and uses the untapped compounds left over from the first fermentation, this helps to improve its taste profile. The Kefircoffee™ process also enhances the antioxidants and bioactive compounds in the coffee beans, resulting in a healthier and more flavourful cup of coffee.
At Kefircoffee™, we are committed to using only the finest quality ingredients to create a truly unique and natural functional beverage, our single-origin coffee beans are sourced directly from trusted growers who are committed to sustainable and ethical practices. Our kefir grains are 100% organic and have been carefully cultivated over almost three years to create a unique strain that enhances the natural flavours of coffee.
Our innovative process of fermentation not only makes our coffee easier to digest and safer from harmful bacteria but also results in a functional beverage that contains as much as 250% more antioxidants than normal coffee. This makes Kefircoffee™ the perfect choice for health-conscious coffee lovers who wish to experience something new and exciting. The kefir fermentation process also increases other bioactive compounds, such as beneficial bacteria, yeast, and organic acids, including:
Coffee Phenolic Acids: Gallic, Chlorogenic and Caffeic.
Flavonoids: Epigallocatechin gallate, Quercetin-3-O-rutinoside, Quercetin-3-O-glucoside, Kaempferol-3-O-glucoside, Quercetin and Kaempferol.
Which can aid gut health and overall well-being.
Enhanced Flavour Profile
The Kefircoffee™ process significantly enhances the depth and complexity of coffee flavours. By undergoing a secondary fermentation with the Kefircoffee™ process, this innovative technique leverages the residual sugars left in green coffee beans, which often go untapped in traditional processing methods.
On a Molecular level: During this secondary fermentation, the Kefircoffee™ process metabolises unused sugars and converts them into a range of metabolites, including organic acids, alcohols, and esters. This not only uses up sugars that would otherwise be wasted but also enriches the compounds that contribute to flavour and aroma, while increasing existing bioactive compounds present in the coffee.
Rich and Nuanced Flavour Palette: The presence of these metabolites transforms the basic flavour profile of the coffee into a more complex bouquet. The organic acids introduced by the fermentation process, add subtle sour notes that balance the intrinsic bitterness of coffee. Alcohols and esters, on the other hand, contribute to creating fruity and floral notes that are rarely achieved in traditionally processed coffee.
Distinct and Appealing to a Wide Audience: The unique combination of flavours resulting from the Kefircoffee™ process makes the coffee distinctly appealing, setting it apart from conventional offerings. It attracts not only connoisseurs who can appreciate the subtle complexities and nuances but also casual coffee drinkers who are looking for a richer and more engaging taste experience.
Sensory Experience: Consumers notice a smoother taste profile with a rounded acidity and an enhanced sweetness that complements the natural bitterness of coffee. This results in a harmonious and balanced coffee that is both delightful and intriguing, offering an olfactory and gustatory journey that enhances the traditional coffee experience.
