Dr Nguyen Thi Kim Cuc

Dr Nguyen Thi Kim Cuc is an academic with over 20 years of experience in biology, ecology, and environmental science. She first learned about Koji fermentation during her studies towards a PhD in Japan, which would later the form the basis of her innovation. She holds extensive experience working with ethnic minority communities in Vietnam’s highlands, which first presented her with the real challenges faced by farmers. This background helps Dr Cuc to blend traditional knowledge with practical science to create a coffee that benefits both people’s health and livelihoods, as well as the environment.

Her innovation ferments Arabica coffee cherries from Son La using a safe mold called Koji, creating coffee beans with a richer flavour and natural compounds that support better blood sugar and blood pressure control. It solves low farmer incomes, coffee waste, and the growing demand for healthier drinks. Compared to regular coffee, it offers richer natural compounds for wellness, reuses waste into tea, and empowers local groups through fair work, making a product that is both tastier and healthier, while promoting sustainable and ethical practices.