Camille Delebecque and Sophie Deterre believe that answers to our most pressing issues around food sustainability, security, and quality can be found in nature. They thought of the idea for their fermented coffee after travelling to Southeast Asia and learning about Kopi Luwak. Although it is highly prized and pricey, production of Kopi Luwak is often inhumane and results in a disappointing brew. Inspired by the powerful biodiversity of the microorganisms they study, Camille and Sophie want to bring that inspiration to your home or office coffee break.
Camille has a Ph.D. in Synthetic Biology completed between Harvard and Paris Universities. A bioengineer by training and a serial entrepreneur, he is a biotechnology advisor for the European Commission, and his research has been published in Science. Sophie is a food and flavor science expert. During her Ph.D. at the AgroParisTech institute, she transformed a signature liqueur's hundreds of years of craft into predictable and reproducible science, which facilitated the opening of a new multi-million dollar distillery. She is a food process engineer by training and has many years of industry experience, including with USDA and the Parmesan cheese alliance.