Coffee Mucilage

The cleaning of coffee beans requires a pulping process generating large quantities of mucilage (gum-like polymers) which is typically discarded onto the soil, causing unintended harm to local ecosystems. In Kontinuum R&D’s efforts to mitigate this environmental damage and provide producers with an additional source of revenue, we have undertaken work to characterize the polymers while assessing their rheological utility. Further, dehydration techniques are developed for shelf-stable products including the development of soluble dietary fibers, unique hydrocolloids, and flavor enhancers.

Acrylamide Reduction from Green Coffee

Infrared technology is applied to green coffee for flavor enhancement of arabica variety & reduction of bitter-notes of Robusta variety, thus improving cupping-yields and minimizing roasting times & high temperatures and thereby acrylamide-generation.

We are looking for partners

We are constantly identifying waste and by-products causing unintended harm to ecosystems. Specifically, to implement the technology for coffee mucilage recovery and the associated value-addition, we are currently seeking partners willing to join us in pushing the boundaries of this environmentally-changing opportunity.