Aged Like Wine for Rich Aroma... 'Fermented Coffee' Gains Popularity

Cafe Adagio Signature 70 Monthly Sales Increase by an Average of 15%

[Asia Economy Reporter Lim Hye-seon] SPC Group's ambitious "anaerobic fermented coffee" is gaining attention from consumers.

According to SPC Group on the 26th, the sales of Paris Baguette's anaerobic fermented coffee "Cafe Adagio Signature 70 (photo)" have been growing by an average of 15% per month since its launch in November last year. The sales volume of "Six Works," an anaerobic fermented coffee released earlier this year by the specialty coffee brand Coffee & Works, is also rapidly increasing.

Although SPC Group is strongly associated with its bakery image due to its origin as Samlip Foods (now SPC Samlip), it has recently been making a mark in the domestic coffee market as well.

An SPC Group official explained, "The amount of coffee beans supplied through major brands such as Paris Baguette, Dunkin, Paris Croissant, Pascucci, and Coffee@Works ranks among the top in the country, excluding instant coffee manufacturers," adding, "It is having a positive impact on the market not only in terms of quantity

but also in coffee quality."

SPC Group began seriously researching the coffee sector about 20 years ago. After ending its contract with the Italian espresso brand Segafredo, it partnered with Pascucci to open its first store in Korea. The development of fermented coffee is backed by over 70 years of accumulated baking technology and fermentation science research. After 13 years of research, SPC Group researchers succeeded last year in developing anaerobic fermented coffee using native yeast and native lactic acid bacteria, patented microbial resources found in traditional Korean foods.

This achievement was made possible through the collaboration of the "SPC Biotechnology Research Institute," established to invest in basic research based on SPC Group Chairman Huh Young-in's quality management philosophy, and SPC Group's coffee development team.

Anaerobic fermentation applies the fermentation method used in wine production to the coffee processing procedure. Because the harvested green beans are fermented for a long time in an oxygen-free environment, it can bring out more diverse and rich flavors compared to conventional coffee.

An SPC Group official said, "Using our own anaerobic fermentation technology, we found the right blend ratio together with El Paraiso Farm in the Cauca region of Colombia, with which we have a direct trade relationship," adding, "We will create a new wave in the domestic coffee market centered on fermented coffee." Reporter Lim Hye-seon lhsro@

This content was produced with the assistance of AI translation services.