Together with the NovaGreen team, we had the opportunity to experience a unique sensory journey with La Taza en el Aire, an Ecuadorian company dedicated to the education and appreciation of specialty coffee. As CSO, I realized that beyond enjoying the different aromas and flavors, the tasting allowed us to immerse ourselves in the entire coffee process—from bean selection to roasting and preparation—understanding how factors such as soil type, drying methods, and fermentation influence its final profile.
This experience taught us a key lesson for our project.
We know that spirulina is a superfood with enormous nutritional potential, but its strong taste and smell can be a challenge for market acceptance. The tasting helped us understand how to work with essences, fermentation processes, and sensory profiles to modify and balance its organoleptic properties.
Coffee showed us that its flavor profile can be transformed depending on the post-harvest process—something we could replicate with spirulina to soften its taste through fermentation techniques. We also learned how certain notes, such as cocoa, red fruits, or caramel, can enhance and mask intense flavors without compromising the product’s nutritional value.
This experience reinforced the idea that sustainability goes hand in hand with innovation. It’s not just about developing a functional supplement, but about creating an experience that people enjoy and incorporate into their daily lives. I am convinced that this approach will help make spirulina a more accessible and appealing product, opening new opportunities for NovaGreen.