Brewing up a storm?

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

Over the past months, we have been talking about vision. In February 2026, we are talking about execution. We recently announced a major milestone for Koppie. We completed our first successful 4-ton industrial trial run. That might sound technical. But for a foodtech company, this is the moment where theory meets reality. It means: our fermentation and roasting process performs at industrial level production economics hold quality remains consistent at scale We are now comfor

Over the past few weeks, the public conversation around coffee has clearly intensified. RTL Germany recently aired an in-depth report exploring a topic many consumers are starting to feel directly. Why is coffee getting so expensive. And is it still worth the price. The segment began with a straightforward question. How much should good coffee cost? From €1 discount machine coffee to €4.40 branded takeaway cups, the report compared price, volume and taste. Experts measured c

We’re thrilled to share that Koppie has been featured in FoodNavigator ! The article highlights our work in reinventing coffee with sustainable, chickpea-based alternatives , showcasing our commitment to innovation and environmental impact . Being recognized by an international industry publication like FoodNavigator is an exciting milestone for Koppie. It reflects not only the unique approach we take to sustainable coffee , but also the growing interest in eco-conscious solu

Some moments feel different. Over the past few weeks, we saw something happen that honestly made us pause for a second. Koppie was featured on Sky News! On one of the UK’s major national news platforms, in a segment asking a simple but powerful question. What if your future coffee is made from peas? Sky News explored the idea of alternative coffee ingredients in the context of climate pressure, rising prices and supply instability. And suddenly, the conversation moved from in

Global green coffee (unroasted) prices  have surged sharply compared to pre-pandemic levels, largely due to persistent supply shortages and tightening inventories  in key producing regions. While exact figures fluctuate with futures markets, prices for raw coffee (often tracked as a commodity index) are significantly higher today than in 2021, reflecting constrained supply and strong demand for both arabica and robusta beans. Futures for arabica coffee have traded around mult

According to World Coffee Research we're about to see significant coffee supply-demand gaps globally. With a potential deficit of up to 4 Mio Tonnes by 2030 already! About World Coffee Research World Coffee Research (WCR) is a non-profit research organization uniting more than 200 coffee companies across 29 countries to secure the future of coffee through science-based agricultural solutions . WCR focuses on developing high-quality, climate-resilient coffee varieties  that i

Raising capital is one thing. Earning attention from the coffee industry itself is another. Over the past few weeks, some of the most respected trade publications in the global coffee ecosystem covered our story. That signal is different and arguably more important. When World Coffee Portal  writes about your company, you know roasters, retailers and category leaders are reading. When Global Coffee Report  analyses your approach, you are no longer a niche alternative. You are

Over the past few weeks, something shifted. What started as our Belgian foodtech startup introducing a fermented coffee bean alternative, quickly turned into an international investor conversation. Following our June 2025 pre-seed announcement, media across the global foodtech ecosystem picked up our story. Because we raised capital. But also because the timing is undeniable. Coffee is under pressure. And investors know it. When AgFunder  covered our launch, they framed Koppi