Cafézia started with an important question: "Why do some people tolerate coffee better, or worse than others, and why does tolerance seem to change with the age of the consumer?" The simple answer is that we are all different; at an older age, our bodies may react differently to caffeine, as well as the acidity of brewed coffee, due to changes in our basic metabolic processes, and the way in which our brain controls our response to active ingredients. Caffeine itself has an impact on both digestion and brain-neurotransmitter-related metabolic pathways.
Cafézia Coffee is the invention of Dr. Tomas Dobransky, a neuroscientist, neuroimmunologist and protein biochemist, who is passionate about coffee and understanding the metabolic pathways of the main active compound in brewed coffee – caffeine.
Dr. Dobransky holds a Ph.D. from the Institute of Chemical Technology, Faculty of Food Chemistry and Biotechnology, Department of Biochemistry and Microbiology in Prague. He has been involved in basic research in the field of neurosciences, cell biology and protein chemistry with a focus on the central nervous system since 1987. His research interests have taken him to research laboratories spanning the Czech Republic, Slovakia, Italy, Germany, France, and Canada, with over 30 original scientific publications and several book chapters centered around the complex proteomic pathways connected to neurodegenerative diseases, autoimmune diseases, and cancer.
Today he acts as the Scientific Director of DB Biotech, a biotechnology company based in Europe, which was founded by Dr. Dobransky in 2006. Furthermore, he is the author of an original in vitro cloning technology applied to the design, development and production of highly specific and sensitive antibodies used in clinical pathology; mostly for the early, preventive and personalized identification of cancers in human diagnostics. DB Biotech’s products are currently sold in 38 countries worldwide, and growing.
In addition to his active involvement in research and teaching, he is also involved in studies regarding food composition, nutritional habits and their influence on human metabolism and general health, with a specialized focus on the regulation of anabolic pathways. As a former athlete, he participated at the 2018 Winter Olympic Games in Pyeonchang, South Korea, as an official mental performance coach and nutritionist within the Slovak alpine ski team.
His vast research and coaching experience has played a major role in the development of Cafézia. The specific mixture of herbs is added in a small quantity for two reasons: to lower the acidity of brewed coffee, and to slightly modify the effects of caffeine in order to lower or eliminate its often-experienced side effects on the human metabolism.
Cafézia is prepared from only the highest quality organic fair trade Arabica beans at Heritage Coffee’s roasting facility in London, Ontario - a modern roasting facility operated under the professional and highly experienced supervision of its COO, Brian Martell. Heritage Coffee's expertise lies in importing green, quality coffee beans from around the world and roasting exquisite blends to perfection. Heritage Coffee excels in producing consistent, just-in-time roasted coffee with close attention to quality, which is assured by their state-of-the-art laboratory.