World's First Microbial-Process Low Caffeine Coffee 'Wush Wush Botanical Sweet' Launched
Kurashi to Coffee Co., Ltd., in collaboration with Colombia's COLORS OF NATURE, has released a low-caffeine coffee bean using a world-first process that reduces caffeine through the power of microorganisms while preserving the original flavor of the rare Wush Wush variety.
📋 Article Processing Timeline
- 📰 Published: May 25, 2026 at 19:00
- 🔍 Collected: May 25, 2026 at 10:31
- 🤖 AI Analyzed: May 27, 2026 at 03:06 (40h 34m after Collected)
Kurashi to Coffee Co., Ltd. (Headquarters: Okayama City, Japan; CEO: Kenichi Wakiyama), in joint production with COLORS OF NATURE (Headquarters: Colombia; CEO and Head of Research: Andres Felipe Ospina Ramirez, hereafter 'Felipe'), has released 'Wush Wush Botanical Sweet,' a low-caffeine coffee bean that minimizes the flavor discrepancies typical of decaffeinated coffee.
Felipe, a specialty coffee producer and researcher based in Colombia with rare science-based research facilities, realized a world-first refining technology through extensive research. This technology achieves a natural taste previously unavailable in low-caffeine options.
### Innovation: Reducing Caffeine via Microbial Power
While caffeine control is a growing trend, traditional decaffeination processes (using water, CO2, or chemicals) often struggle to balance quality and efficiency, leading to the loss of original aroma and complex flavors.
"The 'Dynamic Fermentation' process I developed uses natural fermentation with almost zero damage to the beans," says Felipe. This method utilizes indigenous microbes specific to each region and pursues a fermentation process that leverages the balance of the natural environment. Strict quality control, including the exclusion of external bacteria, enables a complex and clean flavor profile.
### 100% Preservation of Original Fruity Flavor
Common decaffeination methods often wash away water-soluble and fat-soluble flavor components. In contrast, 'Dynamic Fermentation' decomposes both caffeine and trigonelline (a bitter component), resulting in a profile characterized by deep sweetness and incredible clarity, all while retaining 100% of the variety's original fruity notes.
### Scientific Caffeine Analysis
Caffeine analysis and comparison were conducted with the cooperation of EGGSTONE, a South Korean firm specializing in AI-driven coffee analysis. Comparing against 2,159 raw coffee bean samples from around the world, this product recorded the lowest caffeine level. Specifically, it showed a caffeine value 12.4% lower than Wush Wush beans processed without Dynamic Fermentation.
### About the Rare Variety: Wush Wush
Wush Wush is a variety indigenous to the Wush Wush region of Kaffa Province, Ethiopia. Like the Geisha variety discovered in the same country, it is highly acclaimed by coffee professionals globally for its exceptional flavor profile.
**Event Information:**
A business-oriented event will be held on Monday, June 22, from 15:00 to 16:00.
Felipe, a specialty coffee producer and researcher based in Colombia with rare science-based research facilities, realized a world-first refining technology through extensive research. This technology achieves a natural taste previously unavailable in low-caffeine options.
### Innovation: Reducing Caffeine via Microbial Power
While caffeine control is a growing trend, traditional decaffeination processes (using water, CO2, or chemicals) often struggle to balance quality and efficiency, leading to the loss of original aroma and complex flavors.
"The 'Dynamic Fermentation' process I developed uses natural fermentation with almost zero damage to the beans," says Felipe. This method utilizes indigenous microbes specific to each region and pursues a fermentation process that leverages the balance of the natural environment. Strict quality control, including the exclusion of external bacteria, enables a complex and clean flavor profile.
### 100% Preservation of Original Fruity Flavor
Common decaffeination methods often wash away water-soluble and fat-soluble flavor components. In contrast, 'Dynamic Fermentation' decomposes both caffeine and trigonelline (a bitter component), resulting in a profile characterized by deep sweetness and incredible clarity, all while retaining 100% of the variety's original fruity notes.
### Scientific Caffeine Analysis
Caffeine analysis and comparison were conducted with the cooperation of EGGSTONE, a South Korean firm specializing in AI-driven coffee analysis. Comparing against 2,159 raw coffee bean samples from around the world, this product recorded the lowest caffeine level. Specifically, it showed a caffeine value 12.4% lower than Wush Wush beans processed without Dynamic Fermentation.
### About the Rare Variety: Wush Wush
Wush Wush is a variety indigenous to the Wush Wush region of Kaffa Province, Ethiopia. Like the Geisha variety discovered in the same country, it is highly acclaimed by coffee professionals globally for its exceptional flavor profile.
**Event Information:**
A business-oriented event will be held on Monday, June 22, from 15:00 to 16:00.
FAQ
「Wush Wush Botanical Sweet」の最大の特徴は何ですか？
世界初の精製技術「ダイナミック・ファーメンテーション」を採用し、コーヒー本来の風味を損なうことなく、微生物の力でカフェイン含有量を抑えたローカフェインコーヒーである点です。
「ダイナミック・ファーメンテーション」とはどのような技術ですか？
地域に存在する土着の微生物を活用した自然な発酵プロセスです。外部の菌を持ち込まず、豆へのダメージを最小限に抑えながらカフェインや苦味成分（トリゴネリン）を分解します。
従来の脱カフェイン製法（デカフェ）との違いは何ですか？
従来の製法は水や薬品を用いて強引にカフェインを抜くため、香りやコクも失われがちでしたが、本製法は複雑でクリーンな風味を100%維持したまま、カフェインのみを軽減しています。
カフェインの低減効果は数値で証明されていますか？
韓国EGGSTONE社の協力によるAI分析の結果、通常のダイナミック・ナチュラル製法と比較して、カフェイン値が12.4％低いことが確認されています。
「Wush Wush（ウシュウシュ）」とはどのようなコーヒー豆ですか？
エチオピアのカッファ州ウシュウシュ地域に自生する希少品種で、ゲイシャ種と同様にコーヒー関係者から極めて高い評価を受けている品種です。