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 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…