We have been carefully following for years the most significant scientific studies on coffee, so to understand more about it and then implement the main applications into the “laboratory”. We are carrying out ongoing tests and when we see some positive results, these findings are applied into the product processing stages. Because of our know-how we can’t reveal what we really do to further improve our product, but we can ensure you that once we acknowledged these scientific findings, we deploy them in our production process.

Over the last two centuries only a few other substances have been researched as much as coffee, from the clinical point of view.

None has proven that coffee is unhealthy. Much research actually brings to light the positive aspects of coffee and its primary active compound: caffeine.

Already, around 1500 AD the yemeni Sufi sages used to drink coffee to keep them awake during prayer. When in the early 1600’s coffee came to Europe, it was initially considered as a medicinal product.

Caffeine, discovered in the early 800’s in Germany by the young doctor Ferdinand Runge, who had been very inspired by a meeting with Johann Wolfgang Goethe; his discoveries showed caffeine to stimulate the central nervous system, keep one’s attention active, and improve one’s mood. Additionally, it helps breathing and digestion.

It can be used in diets as it alleviates hunger. Some studies even suggest that one cup of coffee can also help to relieve symptoms of migraines

More recent studies have also disproved some old sayings on coffee: in reasonable doses coffee neither disturbs sleep nor damages the heart.

It can on the other hand, contribute to preventive action against major diseases (Parkinson’s and Alzheimer’s diseases). Coffee also contains antioxidants, which contribute to eliminate free radicals.

One may say that taste gets along with health.