Afineur has developed unique “à la carte” fermentations to unlock new flavor landscapes for coffee.

Sophie and Camille in undergrad in France. Ten years later, in 2014, they funded Afineur Corporation in Brooklyn, NY.

The idea, to enhance the flavor and nutritional profiles of food products by harvesting natural fermentations, came from a journey in Indonesia where Camille discovered Kopi Luwak Coffee.

Trained as an engineer and microbiologist, Camille got intrigued by the potential of using natural, but specific and controlled, fermentations to improve the flavor and nutritional profile of coffee.

Afineur was accelerated through the Indie. Bio program during summer 2014.

The technology platform relies on using big data to identify natural micro-organisms able to specifically “chew-away” undesirable flavor molecules in coffee while enriching it with interesting new ones.

The fermentation step is done on the green coffee beans just before roasting. The roasting process reveals the final flavor profile and sterilize the beans.

Their cultured coffee was crafted with the best scientific tools and experts. Just like in wine or cheese, fermentation brings a palette of new and unique flavors to the cup, and shines a unique light on coffee craft and terroir.

They created a unique premium experience by specifically reducing bitterness and astringency, which tend to over- power many flavors in coffee, and by revealing incredible fruity notes.

Their Cultured Coffee is to be launched on Kickstarter, starting at $29. It is made in Brooklyn in collaboration with one of the best artisanal roasting facility in the World, Pulley Collective.