About
The science behind a single cup.
— Türkiye's first specialty coffee made through controlled liquid fermentation.
nunchi coffee began by questioning a habit in coffee production. To reduce the side effects of traditional processing, to render the flavor profile scientifically verifiable, and to make every cup consistent, we developed a controlled liquid fermentation approach. Backed by analysis carried out in collaboration with Istanbul University, this method underpins both the chemistry and the sensory quality of the brand.
Method
Controlled liquid fermentation
We process the green bean with a selected LAB (lactic acid bacteria) culture, in a closed bioreactor, under defined temperature and time conditions. Not spontaneous — repeatable.
Science
Istanbul University collaboration
Every stage of the process is verified by analytical evidence: HPLC, DPPH, FRAP, TPC. Sensory scoring follows the SCA cupping protocol.
Promise
No chemical additives
The flavor and aroma layers in the cup come from the transformation of the bean's natural compounds. LAB culture, water, and time — the only components of the process.
Every stage of the process is verified by analytical evidence.
Explore the Science CenterThese products make no probiotic or medical-benefit claim. The fermentation narrative is focused on the production process and the sensory profile.