Key takeaways Co-fermented coffees, particularly those from Colombia, have gained prominence in recent years. During processing, producers use additional ingredients, whether fruit or other external organic substrates, that interact with the coffee’s mucilage, altering microbial activity and influencing flavour development. What was once a novel processing method now appears on roastery menus and…

Key takeaways Despite their polarising nature, co-fermented coffees have grown considerably in popularity over the last few years. Roasters across the US, Japan, South Korea, the UAE, and parts of Europe are now stocking these unusual, fruit-forward lots. Markets in East Asia and the Middle East, which consistently reward flavour innovation with higher prices, have […]

The post Co-fermented…

Nina Katz tunes in to one of the newer trends in coffee and finds that co-fermentation derives as much from human partnerships as from pairing honey with beans.

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Key takeaways For decades, washed coffees, often described as “milds”, defined Colombia’s coffee identity. Through its national coffee federation, the FNC, the country invested heavily in infrastructure and standardised processing. This strategy cemented Colombia’s reputation for clean, consistent flavour profiles, but it also limited deviation from established norms. In recent years, that…