Researchers from De La Salle University–Dasmariñas (DLSU-D) are brewing innovation and sustainability through the Verde Brew Project, an initiative aimed at developing a university-owned coffee product that showcases Lasallian values and research excellence.
Commissioned by the Office of the President, the project is led by Deputy Provost for Research Dr. Johnny Ching and University Research Office Director Dr. Jose Aims Rocina, together with a multidisciplinary team of researchers from various academic disciplines.
The Verde Brew Project seeks to create a distinctive coffee beverage made from locally sourced coffee beans and enhanced with oyster mushrooms developed through research conducted by the College of Engineering, Architecture and Technology (CEAT). By integrating agricultural innovation with food science, the project highlights DLSU-D’s commitment to sustainable product development and community engagement.
Beyond creating a unique beverage, the initiative aims to support local coffee producers while promoting research-driven solutions that contribute to economic growth and environmental sustainability.
The project reflects the University’s ongoing efforts to transform research into practical innovations that benefit communities and strengthen industry partnerships. Through Verde Brew, DLSU-D continues to demonstrate how academic research can create meaningful and sustainable impact beyond the classroom.
