With the knowledge of countries like Sweden and Turkey where salt is added to coffee, our salt scientists did a sensory together with baristas of Center for Culinary Arts Manila to research what kind of salt can best enhance the flavor of coffee. The selection was narrowed down to two and found that the salt with a higher potassium and calcium content won over the other. This gave birth to Alatisma, a salt that can neutralize the bitterness of black coffee. Apart from it being non-dairy, it can bring a creamier mouthfeel and hint of sweetness. As a health benefit, it can reduce the acidity of coffee and has no calories.