The Fermentation Identity Crisis: Is Co-Fermented Coffee Still Specialty?
Guides / The Fermentation Identity Crisis: Is Co-Fermented Coffee Still Specialty?
Producers are adding fruit, spices, and starter cultures to fermentation tanks and scoring 90+ points. But are we still tasting the coffee, or the additives?
By Saam Kzad
8 min read
The specialty coffee industry is navigating a philosophical crossroads. As producers push the boundaries of flavour, two techniques have emerged that challenge our traditional understanding of terroir: co-fermentation and infusion. While both result in high-scoring, flavour-dense cups, they raise a fundamental question for the industry. If we add ingredients during processing, are we still drinking specialty coffee, or have we moved into the realm of flavoured beverages?
Defining the Terms: Co-Fermentation vs. Infusion
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