Virbuna

Brewed & Cultured Green Coffee

Before coffee is roasted, it is grown as a green colored seed within a coffee cherry. Using only single origin green coffee and filtered water, we extract flavor. This green coffee infusion is then fermented by a symbiotic culture of bacteria & yeast. The result is a sparkling, funky and fruity beverage expressing origin in a new way.

Stop in our new cafe on Lorimer Street and try it!

Otway , Celestine , Rucola & Gem currently are pouring by the glass Oliver Coffee, Noguchi Museum Cafe, Alo (Soho), R Cafe, Abraço & Dimes Market by the bottle- swing by and enjoy!

*Abraço and Dimes are currently only available

Why ferment green coffee extract?

This processing technique is an old one which we believe provides a much needed tool of sustainability for the coffee industry all along the supply chain.

Being able to introduce a delicious coffee drink with a positive social and environmental impact is something we are really excited about.

Preserving flavor in single-origin coffees is also another facet to this project that we are looking forward to exploring.

Virbuna is a made up word combining the Latin viridis for 'green’ and Amharic buna for ‘coffee’.

FAQ

Caffeine content
About the same as a traditional cup of coffee, 100 mg roughly.

Sugar content
Relatively low, most is converted by the culture.

Alcohol content
below .5% abv, if sensitive to alcohol, it is generally recommended to avoid.

How long does it last?
It will never go bad in the sense of spoiling, however, to preserve the intended flavor, keep refrigerated up to 90 days.

What does it taste like?
There is some acidity and sweetness with the flavor of the green coffee sitting within that balance. It is grassy & fruity with the particular flavor notes of the single origin coffee being expressed in it’s own unique way.

How was this discovered?
After mixing apple cider vinegar, honey syrup and sparkling water with the green brewed coffee; there was noticed a similar profile to fermented beverages. So we decided to do away with the mixers and culture the green brewed coffee– turns out it’s pretty tasty.