Infusion principle

Do you know that unroasted coffee beans are porous and they easily pick-up odours from almost anything in their environment? 

What if we deliberately exposed those vulnerable, open-pored beans to the natural aromas found in wine, rum, or whisky casks?

This process enhances the development of complex flavours, giving the coffee a further nuance and differentiation, providing an invigorating sensory experience that will take you to a different level in your coffee enjoyment.

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