Not just a story — proof
Trusted by the people who taste it first
Baristas, roasters and coffee shops across Europe on KAKAW KAPE™
“Our collaboration with Quest pushes the boundaries of what is known in coffee. The IP holds the potential to start with end of harvest coffee cherries and elevating the quality of the coffee to over 86 points, reducing the environmental impact to 0 use of water and producing 0 waste water contamination.”
Javier Hoyos, Executive Director & World's Best Q Instructor, TECNiCAFÉ, Cauca, Colombia
“KAKAW KAPE™ pushes the boundaries of coffee processing — truly unique flavour. Sold out in under 21 days.”
Dhan Tamang, 6-time UK Latte Art Champion
“I’m not usually into co-fermented coffee, but KAKAW KAPE™ is different — clean, beautiful, a whole new level.”
Aldrin, Founder — Gothenburg, Sweden
“The quality of the beans is just unbelievable.”
Nir Chouchana — Oh My Cappuccino, Paris
“KAKAW KAPE™ elevates the coffee’s true identity — clean, complex, fruity and floral, with delightful sweetness.”
Gonzalo, Coffee Expert — Buenos Aires, Argentina
“The quality is exceptional — the green coffee shows a sustainable process that creates delicate, delicious flavour.”
Markus, Founder — Kristianstad, Sweden
“Our collaboration with Quest pushes the boundaries of what is known in coffee. The IP holds the potential to start with end of harvest coffee cherries and elevating the quality of the coffee to over 86 points, reducing the environmental impact to 0 use of water and producing 0 waste water contamination.”
Javier Hoyos, Executive Director & World's Best Q Instructor, TECNiCAFÉ, Cauca, Colombia
“KAKAW KAPE™ pushes the boundaries of coffee processing — truly unique flavour. Sold out in under 21 days.”
Dhan Tamang, 6-time UK Latte Art Champion
“I’m not usually into co-fermented coffee, but KAKAW KAPE™ is different — clean, beautiful, a whole new level.”
Aldrin, Founder — Gothenburg, Sweden
“The quality of the beans is just unbelievable.”
Nir Chouchana — Oh My Cappuccino, Paris
“KAKAW KAPE™ elevates the coffee’s true identity — clean, complex, fruity and floral, with delightful sweetness.”
Gonzalo, Coffee Expert — Buenos Aires, Argentina
“The quality is exceptional — the green coffee shows a sustainable process that creates delicate, delicious flavour.”
Markus, Founder — Kristianstad, Sweden
“Our collaboration with Quest pushes the boundaries of what is known in coffee. The IP holds the potential to start with end of harvest coffee cherries and elevating the quality of the coffee to over 86 points, reducing the environmental impact to 0 use of water and producing 0 waste water contamination.”
Javier Hoyos, Executive Director & World's Best Q Instructor, TECNiCAFÉ, Cauca, Colombia
“KAKAW KAPE™ pushes the boundaries of coffee processing — truly unique flavour. Sold out in under 21 days.”
Dhan Tamang, 6-time UK Latte Art Champion
“I’m not usually into co-fermented coffee, but KAKAW KAPE™ is different — clean, beautiful, a whole new level.”
Aldrin, Founder — Gothenburg, Sweden
“The quality of the beans is just unbelievable.”
Nir Chouchana — Oh My Cappuccino, Paris
“KAKAW KAPE™ elevates the coffee’s true identity — clean, complex, fruity and floral, with delightful sweetness.”
Gonzalo, Coffee Expert — Buenos Aires, Argentina
“The quality is exceptional — the green coffee shows a sustainable process that creates delicate, delicious flavour.”
Markus, Founder — Kristianstad, Sweden
For the pioneers, Micro-Lot coffees that break rules - Circularly
Limited = More precious Micro-lots. We go to origin to process & empower farmers. We import ourselves. We roast ourselves with our partner K&B in Laholm. And, we solve 70% of climate impacts tied to unsustainable use of water & pollution. As these pressures intensifies, exacerbated by climate change - KAKAW KAPE™ up-cycles available organic matter at a farm label "we started with cacao pulp" to replace water, tripple ferments, sun-led thermo-shock dries to craft cleaner, fruitier & more sophisticated coffee experiences.
QUEST × TECNiCAFÉ
Quest and TECNiCAFÉ, Colombia’s leading science, technology and innovation park for coffee, have joined forces to prove that speciality coffee can be designed to save water, end waste toxic water pollution and crafted for taste. At TECNiCAFÉ’s home on Hacienda Supracafé in Cauca, our patented KAKAW KAPE™ IP transformed end-of-harvest cherries into three microlots cupped at 86.25 to 88.25 points.
O L
Water added to fermentation
~40 L
Water saved per kg vs. washed coffee (FNC Cenicafé)
88.25
Top score, Sudan Rume
SE 2515124-2
Patented in Sweden
Designing to save - Impactful
0 water added to fermentation. 0 water use, 0 waste water contamination per 120 kg tank. Up-cycled fruit pulp, normally discarded as waste, replaces the ~40L of water used per kg washed coffee. Source: FNC Cenicafé, World Atlas of coffee
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Crafting for taste - Intentional
Tripple circular controlled fermentations and thermo-shock drying crafts clean, bright, deliciously sophisticated coffee cups. Light and medium light roasted to keep positive health attributes in coffee e.g. antioxidants & CGA.
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Redefining speciality - Future proof
Research-led, patented and replicable: a new circular coffee category, implemented in Guatemala in 2025 & validated together with TECNiCAFÉ in Colombia in 2026. Paving the way for a circular coffee future.
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Hacienda Supracafé
Finca Los Naranjos · Cajibío, Cauca, Colombia
A 123-hectare coffee estate, research centre and boutique hotel in La Venta, Cajibío, near Popayán in the Cauca department of Colombia. The farm sits at 1,900 metres at the foot of the Puracé volcano in the Central Andes, where more than 200 coffee varieties are cultivated. It belongs to Supracafé, the Spanish roaster that in 2015 founded TECNiCAFÉ on the estate itself, making Finca Los Naranjos the home of Colombia’s first science, technology and innovation park for coffee. Since 1999 the estate has also supported the Women Coffee Growers Association of Cauca, backing women affected by the armed conflict.
123 ha
Estate and research centre
1,900 m
Above sea level
200+
Coffee varieties grown
On Instagram
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Behind the scenes of our micro-lots, trainings and brewing.
Integrity has No Need of Rules.
This isn´t just co-fermentation, this is circular innovation.
Coffee has always been defined by limits — flavor versus sustainability, purity versus innovation, tradition versus progress.
We don’t accept those limits. We rewrite them.
We believe the future of coffee isn’t found in more water, more waste, or more extraction. It’s found in what the world throws away. In cacao pulp, over-ripe or simply excess of fruit pulp, as the organic matter nature and humans leaves behind — full of potential, full of life.
We created KAKAW KAPE™ a circular process that transforms discarded ingredients into elevated flavor. Not wild. Not funky. Not adulterated. But clean, bright, expressive — a new sophistication born from circularity.
We believe sustainability can taste delicious & innovation be circular.
The future tastes better than the past.
This is coffee reimagined through impact.
This is fermentation without footprint. This is the circular revolution.
Designed to Save. Crafted for Taste.
Join the Quest.