World's First Microbial-Process Low Caffeine Coffee 'Wush Wush Botanical Sweet' Launched

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.