Can fermented peas help future-proof coffee?

Over the past few weeks, the conversation around the future of coffee keeps gaining traction.

This time, closer to home.

In a recent feature by VLAIO, we are highlighted as part of a new wave of foodtech innovation tackling one of the industry’s biggest challenges.

The question they pose is simple. But telling: Can fermented peas help save our coffee ritual?

The article touches on a few key themes that are increasingly shaping the category:

• coffee supply under pressure from climate volatility

• rising prices and long-term uncertainty

• the need for scalable, sustainable alternatives

• and the role of fermentation technology in enabling that shift

  
  

It also highlights our approach.

A single-ingredient “Koppie Bean”.

Made from locally sourced pulses.

Roastable, brewable and designed to integrate seamlessly into existing coffee processes.

Not as a replacement. But as part of a hybrid future.

We are proud to see this story being picked up within the Belgian innovation ecosystem.

Because while the challenge is global, building solutions often starts locally.

And the conversation is clearly accelerating.

What if peas could help protect your daily coffee ritual?