As announced, I developed a unique coffee that I will be presenting at the World of Coffee in Geneva.

To prove it, I wanted scientific validation.

We roasted two batches from the same lot of Indian-origin coffee.

Using two different methods our new "LDDC" process versus a classical roast, targeting the same color and conducted a triangle sensory test performed by HES‑SO Valais under ISO standards.

🎯 Objective: Demonstrate that this coffee is not merely new, but objectively different.

✅ Result? Yes and significantly so. Out of 15 trained panelists and 30 tests, the verdict was clear:

👉 La Dame du Café’s “Indian Process” stands out with only a 4.4% chance of error, proving perceptible distinction.

📌 In other words: the difference is perceived, validated, and measured.

🔍 We also analyzed particle size and color of ground coffee: when beans are size-calibrated, the color difference is negligible (Delta L = 0.16).

These findings stem from a clear vision:

📍 Create a gastronomic coffee, conceived with the care of a fine wine or signature dessert.

A coffee suited for exceptional dining, luxury settings, and discerning palates.

☕ A recipe. A vision. A deliberate statement:

🔹 A taste that lingers.
🔹 A vivid purity.
🔹 A novel sensory signature.

This silent revolution will be unveiled at World of Coffee — Stand #2291.

Thank you to the entire team at HES‑SO Western Switzerland University of Applied Sciences,especially Laëtitia Nicolas, for their rigor and professionalism.

Thanks also to our panelists with finely tuned palates.

📩 And thank you to everyone sharing, giving feedback, sending messages.

I look forward to seeing you soon over a coffee that’s unlike any other.