Brewing a brighter future
To combat deforestation, we need more than an evolution of coffee. We need a revolution.
What’s the problem with coffee?
Coffee is delicious. As the world’s demand for coffee increases, so do coffee plantations — destroying rainforests at a critical rate.
Additionally, global warming pushes plantations to move to new land often, chipping away at our planet’s biodiversity.
Recent research from WWF ranks coffee as number 6 on the list of leading causes of deforestation.
Over the years, we’ve seen beautiful initiatives such as the stimulation of organic plantations or increasing the coffee yield per hectare. However, the reality is that in order to really combat deforestation, these evolutions are not enough.
100% delicious coffee 0% to deforestation
Our Coffee Free Coffees are made from non-tropical ingredients. By meticulously fine-tuning the combination of natural molecules, our ultimate goal is to mimic coffee down to the details.
This way, you can enjoy the daily coffee ritual you cherish, without the bitter aftertaste of deforestation.
This is just the first batch
We’re actively working towards a bright future for our favourite dark drink.
In collaboration with the University of Amsterdam, we have investigated the deeper consequences of increasing coffee production.
With Wageningen University & Research and our leading food technology partners, we hone in on our big question: which natural molecules are promising building blocks to mimic signature coffee flavours?
Big taste, small footprint
Through the use of non-tropical ingredients we don't contribute to deforestation. Also, the footprint of the our Coffee Free Coffee is less harmful to the environment than traditional coffee.
A first Life Cycle Assesment was conducted, showing that Northern Wonder coffee has a much lower carbon footprint and scores a lot more environmentally friendly on aspects such as water- and land use and global warming potential.
Of course also this is a continous development journey and we have to keep assessing and improving our impact.
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