It means Cacao and Coffee in an ancient branch of the Mayan Language - Kaqchiquel. Our Kakaw-kape innovation is a filed patent and novel processing method that bridges the traditionally separate cacao and coffee industries by introducing a unified approach to coffee post-harvest treatment.

Kakaw Kape is a breakthrough in coffee processing that reimagines what’s possible. enabling the production of coffee with the high sensory quality—clarity, fruity and floral flavours and bright acidity—typically associated with wet- or thermo-shock processing, while also retaining the sweetness and texture of honey processed coffees without recklessly taxing the planet’s resources (aka water) and environment (waste water contamination) in the process.

We believe in relationship coffee, not direct trade, as the first one is based on a model of Fairness and Transparency. We believe real change can be sparked when a fair price is agreed and paid to the producer. In 2025, we collaborated with Finca La Senda, an speciality coffee eco-driven farm in Guatemala. In 2026 and onwards, our aim is to lead with the example for real relationship coffee where fairness, transparency, and unity means everything. Together, we innovate and we move the industry forward fairly and with integrity.

But, our ambition, does not stop there, we want to scale this up in Central America and, eventually, Africa. And, we would like to licens our patent to speciality coffee and cacao partners so together we create a new dynamic and reality for coffee & cacao sectors, farmers, roasters, baristas and consumers!

Step by step, cup by cup.

Cacao is a fruit just like coffee. It grows from a tree called Theobrama Cacao "Cacao the food of the goods". Yes, can you imagine it? The food of the goods, more specifically, the pulp from the cacao fruit, for centuries, has been flowing into the ground like waste. Outrageous, right?. We are sparking a revolution to end this wasteful mentality and reality. The chocolate industry is solely interested in the beans. but, funny enough, the beans are not always properly fermented and we believe they could have a greater quality if they were de-pulped. Yes, we just gave you the happy secret to happier and more effective cacao fermentation. You can learn a lot from coffee if you just let us come in and help you out! Lastly, you're throwing away farmers' income. By using the caca fruit pulp in a co-fermentation innovation, coffee tastes better whilst giving cocoa farmers and (seasonal) workers an additional income. And, coffee farmers are given an alternative to washed coffee processing, as they need no water to process the coffee as it is replaced by the cacao fruit pulp and stops the headache of post processing water treatment to prevent waste water contamination flowing into nature. Everyone wins!