Kohe is art.
Kohe is science.
What you are seeing is the breathtaking view of
Kohe caffeine crystals as seen under a microscope.
Johan Rohtla, a biochemist and microbiologist by education, started working at Coffee People as a roastmaster in 2015. In 2017 he got an opportunity to study the chemical composition and properties of coffee. The main goal research project was to understand the chemical differences of beans with different origins.
Out of curiosity Johan decided to perform a side experiment, using high quality specialty coffee to make some instant coffee. The result of that experiment was so delicious, that it was obvious that we had to share it with the world. The discovered method made it possible to produce coffee, which had retained almost all of its original taste proﬁle. After that followed almost two years of work to ﬁne tune the technology and build a brand around it.