Imagine a cup of coffee bursting with notes of fresh strawberry, silky white chocolate, refreshing mint, or juicy watermelon. No, this isn't artificially flavored coffee, but a revolutionary innovation radically transforming the specialty coffee universe: co-fermentation.
For decades, coffee has been defined by its terroirs, varieties, and classic processing methods. Today, a new generation of Colombian producers is pushing the boundaries of possibility by introducing natural ingredients—fruits, flowers, spices—directly into the fermentation process. The result? Completely unprecedented aromatic profiles that captivate the most discerning enthusiasts while preserving the integrity and authenticity of coffee.
At 94 Celcius, a Montreal-based specialty coffee roaster pioneering excellence, we've been collaborating for several years with visionary Colombian producers to offer you these exceptional coffees. Our Les Freshs - Colombia, with its vibrant notes of mint and watermelon, and our Bryan Alvear - Colombia, with its intense aromas of strawberry, white chocolate, and cream, embody this flavor revolution. These coffees aren't just delicious: they tell the story of bold innovation, meticulous craftsmanship, and a collective vision for the future of coffee.
What is Co-Fermentation?
Co-fermentation is an innovative process that involves introducing a natural ingredient—typically a fruit, but also flowers, spices, or even selected yeasts—during the fermentation of coffee beans after harvest. This process allows the aromas of the added ingredient to intimately blend with those of the coffee, creating completely new and complex flavor profiles.
The Step-by-Step Process
Unlike traditional methods where coffee cherries ferment alone after depulping, co-fermentation introduces an additional dimension to the process:
Selective Harvest: Coffee cherries are harvested at optimal ripeness, ensuring an exceptional aromatic foundation.
Fruit Preparation: Co-fermented fruits (strawberries, watermelon, passion fruit, etc.) are carefully selected, washed, and prepared. Their quality is just as crucial as the coffee itself.
Controlled Fermentation: Depulped (or sometimes whole) coffee cherries are placed in fermentation tanks with the added fruits. The process generally occurs under anaerobic conditions (without oxygen), in sealed tanks where temperature, humidity, and duration are rigorously controlled.
Optimal Duration: Depending on the desired aromatic profile, fermentation lasts between 48 and 120 hours. During this time, natural microorganisms (yeasts, lactic bacteria) break down the sugars from the fruits and coffee mucilage, creating complex aromatic compounds.
Progressive Drying: After fermentation, the beans are washed then dried slowly, first in the sun on African beds, then in mechanical silos to ensure uniform dehydration.
Stabilization: A resting period of 20 to 30 days allows the aromas to stabilize and integrate harmoniously before export.
The Science Behind the Magic
Co-fermentation isn't magic, but biochemistry applied with art. During fermentation, microorganisms produce enzymes that break down sugars into organic acids, alcohols, and esters—the molecules responsible for the complex aromas you perceive in the cup.
Adding fruits introduces new sugars, acids, and aromatic compounds that profoundly influence microbial metabolism. For example, watermelon brings fresh, juicy notes thanks to compounds like citrulline and various fruity esters. Strawberry introduces aldehydes and esters that create sweet, creamy notes reminiscent of white chocolate. Mint introduces menthol and terpenes that create that characteristic refreshing sensation.
The final result depends on multiple variables: the type of fruit, the coffee/fruit ratio, fermentation temperature, duration, the yeast strains present, and even the altitude at which the process occurs. This complexity makes each co-fermented lot a unique creation.
Co-Fermentation vs Flavored Coffees: The Essential Difference
Faced with such bold aromatic profiles, a legitimate question arises: what's the difference between co-fermented coffee and flavored coffee found in certain stores? The distinction is fundamental and touches the very essence of what defines quality coffee.
Entirely Natural Process vs Artificial Additives
Co-fermentation relies on a natural biological process. Aromas develop during fermentation through interactions between microorganisms, the natural sugars in coffee, and those in the added fruits. No chemical agents, no synthetic aromas, no artificial additives are involved. Coffee absorbs the natural aromatic compounds from fruits through a process lasting several days.
Conversely, commercial flavored coffees are generally produced by adding synthetic aromatic oils or concentrated extracts to already-roasted beans. These artificial aromas—vanilla, hazelnut, caramel, etc.—are designed in laboratories to mimic natural flavors, but their chemical profile remains fundamentally different.
Integration vs Layering
In co-fermented coffee, aromas are integrated at the cellular level of the bean during fermentation. They become an integral part of the coffee, revealing themselves progressively during roasting and extraction. Aromatic complexity unfolds in subtle layers: you first perceive fruity notes, then the coffee's intrinsic character, then the fruits again in the finish.
In flavored coffee, flavors are literally deposited on the bean surface. They create an immediate and often intense impression, but lack depth and persistence. The artificial aroma dominates and frequently masks the natural characteristics of the underlying coffee.
Base Coffee Quality
Producers who invest in co-fermentation invariably start with very high-quality coffee. Co-fermentation represents a considerable investment in time, expertise, and financial risk—it would be absurd to apply it to mediocre quality coffee.
Commercial flavored coffees, on the other hand, often use lower-quality beans. The added aromas serve precisely to mask defects, excessive bitterness, or the lack of complexity in the base coffee.
Transparency and Traceability
A co-fermented coffee like our Les Freshs or our Bryan Alvear comes with complete traceability: you know the producer, region, altitude, cultivated varieties, exact fermentation process, and even the co-fermented ingredients used.
Flavored coffees rarely offer this transparency. The origin of the base coffee often remains vague, and the exact composition of added aromas is rarely disclosed.
Health and Environmental Impact
Co-fermentation introduces only natural, edible ingredients: fresh fruits, flowers, spices. No chemical residue, no preservatives, no questionable additives.
The synthetic aromas used in flavored coffees, while generally considered safe for consumption, remain industrial chemicals whose production environmental impact is non-negligible.
History and Origins of Co-Fermentation
While co-fermentation seems to be a recent innovation, its roots actually plunge into a long tradition of agricultural experimentation. However, its emergence as a structured and recognized practice in specialty coffee dates essentially from the last decade.
Colombian and Panamanian Pioneers
Colombia and Panama have been the innovation laboratories for this flavor revolution. As early as the mid-2010s, visionary producers like those at Vergel Estate in Colombia began experimenting with prolonged anaerobic fermentations and the addition of non-coffee ingredients.
These experiments responded to a dual motivation: on one hand, to differentiate in an increasingly competitive market where consumers sought new experiences; on the other hand, to valorize their harvests by creating ultra-premium lots that justified higher prices for producers.
The Influence of World Competitions
International coffee competitions—World Brewers Cup, World Barista Championship—played a catalytic role in popularizing co-fermentation. Starting in 2017-2018, competitors began presenting coffees with spectacular aromatic profiles: notes of passion fruit, mango, exotic flowers, rum, creating taste experiences that captivated judges and audiences.
These coffees were often the fruit of direct collaborations between champion baristas and innovative producers, who experimented together with different fermentation protocols. Success in competition generated immediate worldwide visibility, accelerating the adoption of these techniques.
The New Generation of Producers
Co-fermentation also coincided with the arrival of a new generation of coffee producers—often children or grandchildren of traditional coffee farmers who studied agronomy, biochemistry, or business administration, and who return to the farm with fresh ideas.
These young producers like Bryan Alvear in Huila (creator of our Bryan Alvear) or Sebastian Ramirez (creator of our Les Freshs through Unblended Coffee's Young Producer Program) view coffee as a terrain for creative innovation, not just a traditional crop.
Their approach combines respect for ancestral knowledge with openness to new techniques. They see in co-fermentation an opportunity not only to create extraordinary coffees, but also to make the producer profession more attractive, valuable, and economically viable for future generations.
Technical Evolution
The first co-fermentations were often accidental or improvised. Today, the process has become rigorously scientific. Producers measure pH, temperature, Brix (sugar concentration), control oxygen supply, select specific yeast strains, and meticulously document each parameter.
This professionalization allows for reproducibility and consistent quality, essential for a roaster like 94 Celcius to offer these coffees year after year with consistent profiles.
The Most Popular Co-Fermentation Ingredients
The co-fermentation universe is limited only by producers' imagination and local availability of quality ingredients. However, certain fruits, flowers, and other additions have established themselves as particularly effective for creating captivating aromatic profiles.
Tropical Fruits and Berries
Strawberry: Probably one of the most emblematic co-fermented fruits. Strawberry brings sweet, slightly tangy, and creamy notes. In the cup, you often perceive fresh strawberry aromas combined with touches of white chocolate or cream. Our Bryan Alvear brilliantly exploits this characteristic with its intense profile of strawberry, white chocolate, and creamy texture. Strawberry works particularly well with Colombian and Costa Rican coffees.
Watermelon: Present in our Les Freshs, watermelon introduces juicy, thirst-quenching freshness. It creates aqueous, fruity notes reminiscent of summer, with subtle sweetness and light acidity.
Pineapple: Brings lively tropical acidity with intense sweet notes. Co-fermented pineapple often produces profiles reminiscent of sour candy or candied exotic fruits.
Passion Fruit: Creates bright, complex acidity with floral notes and remarkable aromatic intensity. Particularly prized in competitions for its spectacular profile.
Mango: Introduces silky tropical sweetness with creamy, exotic notes. Co-fermented mango often evokes smoothies or tropical fruit desserts.
Raspberry: Brings lively citric acidity and intense red berry notes, creating a bright, persistent finish.
Herbs and Aromatic Plants
Mint: Used in our Les Freshs, mint introduces herbaceous, refreshing coolness. It creates that invigorating sensation reminiscent of summer breeze or mint candies. Mint works particularly well in combination with fruits like watermelon.
Basil: Less common but fascinating, basil brings complex, slightly spicy herbaceous notes, creating an almost savory or umami profile that puzzles and captivates.
Sugarcane and Derivatives
Sugarcane Juice: Increases the coffee's sweet richness and intensifies aromatic complexity. Cane also brings subtle caramelized notes.
Panela (unrefined cane sugar): Introduces molasses, caramel, and muscovado notes, creating complex sweet depth.
Selected Yeasts
Although technically not an ingredient in the traditional sense, adding specific yeast strains (often borrowed from the wine or craft beer industry) constitutes a form of co-fermentation. These yeasts produce specific aromatic profiles: red fruit notes, white wine, citrus, etc.
Table: Ingredients and Associated Aromatic Profiles
| Ingredient | Typical Aromatic Notes |
| Strawberry | Sweet, creamy, fruity, white chocolate |
| Watermelon | Juicy, refreshing, aqueous, sweet |
| Mint | Fresh, herbaceous, refreshing, invigorating |
| Raspberry | Red berries, citric acidity, bright |
| Selected Yeasts | Variable: winey, fruity, complex |
| Pineapple | Tropical, tangy, sweet, intense |
| Passion Fruit | Floral, tangy, exotic, bright |
Our Colombian Collaborations: Forest Coffee, Unblended, and Visionary Producers
Co-fermentation isn't born by chance. It's the fruit of direct relationships, mutual trust, and shared vision between roasters and producers. At 94 Celcius, we've built these relationships over several years with key players in Colombian innovation.
Forest Coffee and Bryan Alvear: Pioneers in Huila
For several years, we've been collaborating with our friends at Forest Coffee, a collective of passionate producers based in Huila, Colombia. Together, we've worked hand-in-hand to discover the best co-fermentations and perfect the processes.
Bryan Alvear, a talented young producer from San Adolfo (Acevedo, Huila), perfectly embodies this new generation of innovative coffee farmers. Having learned the craft from a young age from his father who took him to the plantations after school starting at age 13, Bryan quickly understood that the future of coffee lay in experimentation and quality differentiation.
Today, Bryan collaborates with more than 60 producers in the region to harvest, process, and sell their coffee at the best price, creating a community network that collectively benefits from innovation. His passion for co-fermentation led him to develop sophisticated protocols, notably for our Bryan Alvear coffee co-fermented with real strawberries.
Bryan's process is remarkably precise:
- 24-hour pre-fermentation in sealed plastic bags
- 24-hour cherry aeration to activate microorganisms
- Gentle depulping preserving mucilage
- 5-day anaerobic co-fermentation with dehydrated and ground fruits
- Progressive 10-day mechanical drying
- 5-day stabilization to fix aromas
His philosophy: coffee can be both a traditional agricultural product and a terrain for creative expression. This vision makes him an ideal partner for 94 Celcius, whose approach also relies on the balance between scientific rigor and creative boldness.
Unblended Coffee and Sebastian Ramirez: The Young Producer Program
Our Les Freshs - Colombia is the fruit of a unique collaboration with Unblended Coffee and Sebastian Ramirez through the Young Producer Program.
This visionary program addresses a major challenge in the coffee industry: the aging producer population. In many coffee-growing regions, young people leave family farms to seek opportunities in cities, threatening production sustainability.
The Young Producer Program reverses this trend by:
Training the Next Generation: Young enthusiasts are accompanied by experienced producers who transmit technical, agronomic, and commercial knowledge.
Offering International Visibility: The first lots from young producers are blended with harvests from their mentors, then exported under a collective identity. For most, it's the first time their coffee reaches international markets.
Guaranteeing Financial Stability: Blending with established lots ensures stable income during the learning phase, reducing the economic risk that often discourages entry into the profession.
Encouraging Innovation: Young producers are invited to experiment with techniques like co-fermentation, creating differentiating aromatic profiles that justify premium prices.
Sebastian Ramirez, who trains and accompanies these young producers, co-created with us a vibrant, festive blend: 12% coffee co-fermented with mint and watermelon brings freshness and brightness to the final blend, creating that explosion of watermelon, mint, and citrus notes that characterizes Les Freshs.
By choosing this coffee, you directly support this next generation and participate in a project that gives breath and future to an aging profession.
Ancla Processing Station: Technical Excellence
In collaboration with Forest Coffee, the Ancla processing station plays a crucial role in transforming coffee cherries into exceptional beans. This modern infrastructure allows Bryan Alvear and other producers in the region to perform controlled fermentations with scientific precision.
Ancla offers:
- Anaerobic fermentation tanks with precise temperature and humidity control
- Mechanical drying equipment for uniform dehydration
- Quality control laboratory to analyze pH, Brix, and microbial profile
- Technical expertise to continually refine protocols
This shared infrastructure allows small producers like Bryan to access technologies and expertise normally reserved for large farms, thus democratizing innovation.
Benefits for Producers and Sustainability
Beyond the exceptional taste experience, co-fermentation transforms the specialty coffee economy in profound and positive ways for producing communities.
Direct Economic Valorization
Co-fermented coffee can sell for 30% to 200% more than conventionally processed coffee. This price premium reflects the additional work, assumed risk, and required expertise, but most importantly it allows producers to:
Improve Their Income: Higher prices mean better profitability, allowing investment in infrastructure, children's education, and improved living conditions.
Reduce Necessary Volume: Rather than cultivating massive quantities of commercial coffee at low prices, producers can focus on smaller but ultra-premium lots, reducing pressure on land and the environment.
Create Predictable Margins: Direct contracts with roasters like 94 Celcius offer multi-year price stability, protecting against the brutal volatility of the C market (coffee exchange).
Differentiation and Recognition
In a globalized market where millions of producers grow coffee, differentiation is crucial for economic survival. Co-fermentation offers this differentiation:
Unique Identity: Each producer develops their aromatic signature, creating a recognizable identity that builds customer loyalty.
International Visibility: Spectacular co-fermented coffees attract attention from specialty roasters, competitors, and specialized media, amplifying the producer's reputation.
Access to Premium Markets: High-end roasters actively seek these innovative coffees, opening otherwise inaccessible distribution channels.
Innovation and Career Attractiveness
One of coffee farming's major challenges is the aging producer population. Young people massively leave family farms, perceived as unprofitable and socially devalued.
Co-fermentation changes this perception:
Coffee as Creative Terrain: Rather than a simple traditional agricultural crop, coffee becomes a medium for creative expression where innovation is valued.
Professional Pride: Seeing one's coffee served in prestigious cafes or used in world competitions creates immense pride that gives meaning back to the profession.
Attractive Profitability: Significantly higher income makes the producer profession economically viable for younger generations.
Bryan Alvear's case perfectly illustrates this dynamic: a passionate young producer who chose to stay in his native region and innovate rather than migrate to the city, creating opportunities for more than 60 other producers in his community.
Regenerative Practices and Environmental Preservation
Co-fermentation often fits into a more holistic agricultural approach:
Shade-Grown Agriculture: Specialty producers generally maintain agroforestry systems where coffee grows under tree cover, preserving biodiversity and sequestering carbon.
Reduced Chemical Inputs: Farms producing ultra-premium co-fermented coffees have an interest in minimizing pesticides and chemical fertilizers that could contaminate lots.
Responsible Water Management: Controlled fermentations generally use less water than traditional washing, and fermentation waters are often recycled as organic fertilizer.
Soil Preservation: Higher income on reduced volumes allows less intensive cultivation, preserving long-term soil health.
How to Taste Co-Fermented Coffee?
Co-fermented coffees, with their bold and complex aromatic profiles, deserve an attentive tasting approach to reveal all their richness.
Choosing the Appropriate Brewing Method
Different extraction methods reveal different facets of co-fermented coffee:
For Aromatic Clarity: V60 or Chemex
Paper filter methods produce a clear, transparent cup where each aromatic note stands out distinctly. This is ideal for appreciating co-fermentation complexity.
- Recommended ratio: 1:16 (15g coffee to 240ml water)
- Water temperature: 92-94°C (198-201°F)
- Total brew time: 2:30-3:00 minutes
- Grind: medium-fine
The fruity notes of Les Freshs particularly explode in V60, where the freshness of mint and watermelon expresses itself with crystalline clarity. The Bryan Alvear profile reveals all its strawberry-white chocolate complexity in filter method.
For Concentration and Intensity: Espresso
Espresso concentrates aromas and creates a rich, syrupy texture. The strawberry and white chocolate notes of Bryan Alvear become almost dessert-like in espresso.
- Dose: 18-20g for a double espresso
- Yield: 36-40g in 25-30 seconds
- Temperature: 93°C (199°F)
- Pressure: 9 bars
For Sweetness and Smoothness: Milk (cappuccino, latte)
Milk accentuates sweet and creamy notes, creating a particularly successful harmony with fruity profiles. A cappuccino with Bryan Alvear literally recalls a strawberry milkshake.
For Maximum Freshness: Cold Brew
Cold brewing (16-18 hours in refrigerator, 1:8 ratio) intensifies fruity notes while reducing acidity and bitterness. Perfect for Les Freshs or Bryan Alvear in summer.
If you wish to explore these different methods, our equipment collection offers drippers, precision scales, grinders, and everything necessary to optimize your extractions.
Optimal Extraction Parameters
Water Temperature: 92-94°C (198-201°F) for most methods. Too high temperature (>95°C/203°F) can extract bitter compounds that mask subtle fruity notes. Too low temperature (<90°C/194°F) produces incomplete, flat extraction.
Grind: Adapted to the method. For co-fermentations, a slightly finer grind than normal can help extract complete aromatic complexity.
Coffee/Water Ratio: 1:15 to 1:17 for filter methods. More concentrated ratios (1:15) intensify aromas, while more diluted ratios (1:17) create more clarity.
Extraction Time:
- Espresso: 25-30 seconds
- V60: 2:30-3:00 minutes
- French Press: 4:00 minutes
- Cold brew: 16-18 hours
Developing Your Palate
Tasting co-fermented coffee is a learning experience:
Smell First: Before tasting, deeply inhale the freshly prepared coffee. Volatile aromas often reveal notes that the palate alone doesn't capture.
Slurp Loudly: Like professional tasters, slurp a sip while drawing in air, creating vaporization that releases aromas.
Identify the Layers: Co-fermentations reveal their notes in successive layers: first the fruits (strawberry, watermelon, mint), then the coffee body itself, finally the finish (white chocolate, citric acidity).
Let It Cool: Coffee reveals different facets at different temperatures. At 70°C (158°F), volatile notes dominate; at 50°C (122°F), body and sweetness emerge; at room temperature, acidity and finish persist.
Keep an Open Mind: Co-fermented profiles can seem puzzling at first. Accept the experience for what it is rather than comparing it to your usual references.
Co-Fermentation at 94 Celcius: Our Approach
At 94 Celcius, co-fermentation isn't a trend we blindly follow, but an innovation we embrace with the same scientific rigor and quality standards that define our entire approach to specialty coffee.
Rigorous Lot Selection
We don't offer every co-fermented coffee we encounter. Each potential lot goes through a demanding selection process:
Systematic Sensory Evaluation: Cupping according to SCA (Specialty Coffee Association) protocols to objectively evaluate intrinsic quality: aromas, flavors, body, acidity, finish, overall balance.
Cleanliness Verification: Co-fermented coffee must be clean, without defects. Poorly controlled fermentations sometimes produce undesirable notes (over-fermented, phenolic, medicinal). We systematically reject any lot presenting these defects.
Profile Authenticity: We seek coffees where co-fermentation brings genuine complexity, not simply superficial aromatic intensity. Coffee must remain recognizable as coffee, even with its bold fruity notes.
Traceability and Transparency: We require complete documentation: identified producer, region, altitude, varieties, detailed fermentation process, co-fermented ingredients used.
Adapted and Precise Roasting
Co-fermented coffees require a specific roasting approach to preserve their aromatic complexity while developing sweetness and balance.
Lighter Roast Profiles: We generally roast co-fermentations slightly lighter than our conventional coffees. Too dark roasting would excessively caramelize sugars and mask delicate fruity notes.
Precise Temperature Control: Our founder Marc-Alexandre Emond-Boisjoly's biochemistry training directly informs these decisions. We monitor temperature in real-time, adjusting heat input to avoid burning volatile aromas.
Optimal Development: Despite lighter roasting, we ensure sufficient development to avoid aggressive acidity and grassy notes. The balance is delicate but essential.
Systematic Testing: Each lot is roasted multiple times with slightly different profiles, then cupped to identify the optimal profile that reveals the coffee's best.
This rigorous approach ensures our co-fermented coffees respect our #NeverBitterAlwaysRight signature, even with their bold profiles.
Quality and Consistency Commitment
Co-fermentation presents a consistency challenge: biological processes can vary slightly between lots. We manage this challenge through:
Long-term Producer Relationships: Our multi-year collaborations with Forest Coffee, Unblended, and Ancla station allow us to refine protocols and ensure maximum reproducibility.
Continuous Communication: We stay in close contact with our producers throughout the harvest season, receiving pre-shipment samples to validate quality before final purchase.
Rigorous Sampling: Before accepting a container, we systematically cup representative samples to confirm the profile matches our expectations.
To discover our complete specialty coffee offering, including unique origins, signature blends, and experimental coffees, visit our online shop.
The Future of Co-Fermentation: Trends and Innovations
Co-fermentation is just beginning. Coffee producers and scientists constantly push boundaries, exploring new techniques that will shape tomorrow's specialty coffee.
Hybrid Techniques and Multi-Layer Fermentations
The most innovative producers now combine multiple fermentation techniques in sequence:
Anaerobic Fermentation + Co-Fermentation: An initial anaerobic phase develops certain aromatic compounds, followed by co-fermentation with fruits to add additional complexity.
Double Co-Fermentation: Two different fruits introduced at different moments in the process, creating multi-dimensional profiles.
Controlled Lactic Fermentation: Introduction of specific lactic bacteria (as in yogurt or kimchi production) to create unique creamy, tangy notes.
Precise Microbial Inoculation
The future of co-fermentation likely involves increasingly precise microbiological control:
Yeast Banks: Building collections of yeast strains with known, reproducible aromatic profiles, similar to what exists in the wine industry.
Genetic Sequencing: DNA analysis of microorganisms present in successful fermentations to identify and cultivate the most interesting strains.
Controlled Mixed Fermentations: Precise combinations of multiple microbial strains to create complex, reproducible profiles.
Progressive Democratization
Currently, co-fermentation remains relatively elitist, accessible mainly to producers with resources and expertise to experiment. The future will likely see:
Knowledge Sharing: Training and documentation allowing more producers to adopt these techniques.
Accessible Equipment: Development of fermentation infrastructure (tanks, control systems) at reduced costs.
Experimentation Cooperatives: Small producers grouping to share innovation risks and costs.
Standardization and Certification
As co-fermentation spreads, standardization questions emerge:
Clear Nomenclature: Development of standardized terminologies to precisely describe processes (currently, co-fermentation can designate very varied processes).
Quality Certifications: Potentially, specific labels or certifications for co-fermented coffees meeting certain traceability and process standards.
Mandatory Transparency: Requirement to disclose co-fermented ingredients and ratios, allowing consumers to make informed choices.
Geographic Expansion
While Colombia currently dominates co-fermentation, other origins are emerging:
Central America: Costa Rica, Panama, and Guatemala are actively experimenting.
East Africa: Ethiopia and Kenya, with their naturally fruity profiles, explore how co-fermentation can amplify their characteristics.
Asia: Indonesia and Yunnan (China) are beginning to experiment with local ingredients (tropical fruits, spices).
This geographic diversification will bring new cultural and gustatory perspectives to co-fermentation.
Experience Co-Fermentation Today
Co-fermentation represents much more than a passing trend in specialty coffee. It's a true revolution redefining coffee's taste possibilities while offering transformative economic opportunities for producers.
Each cup of co-fermented coffee you savor is a vote for:
Innovation and Creativity: Supporting producers who dare to experiment and push the boundaries of possibility.
The New Generation: Encouraging young coffee farmers who see in coffee a viable, valuable, and creative profession.
Quality and Transparency: Favoring traceable, specialty coffees, produced with care and respect.
Economic Equity: Ensuring producers receive fair compensation reflecting their work, expertise, and risk.
Sensory Experience: Offering yourself extraordinary tasting moments that transform your daily coffee ritual into gustatory exploration.
Explore More Specialty Coffee
If you're fascinated by co-fermentations, you'll also enjoy exploring:
- Our complete specialty coffee collection with origins from around the world
- Our coffee-producing countries guide to understand how terroir influences coffee
- Our article on how to make good coffee to optimize your extractions
- Our equipment collection to perfect your home preparations
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Frequently Asked Questions
Is co-fermentation really natural or does it contain additives?
Co-fermentation is an entirely natural process using no chemical additives or synthetic aromas. The only added ingredients are fresh fruits, flowers, spices, or natural yeasts. During fermentation, naturally present microorganisms break down sugars from coffee mucilage and fruits, creating complex aromatic compounds. It's the same biological process used to make sourdough bread, wine, or cheese. No artificial additives, no compromise on purity.
Does co-fermented coffee actually contain the fruit or just its aroma?
Co-fermented coffee contains the fruit's natural aromas, but not the fruit itself. During fermentation (48 to 120 hours), coffee beans are in direct contact with fresh fruits in sealed tanks. Aromatic compounds gradually migrate into the bean through osmosis. Once fermentation is complete, fruits are removed and composted, and only the aroma-infused beans are washed, dried, and exported. This is why the profile remains subtle and harmonious rather than artificially intense.
Why are co-fermented coffees more expensive?
The price reflects process complexity: purchasing quality fresh fruits, rigorously controlled fermentation for several days, constant monitoring. Poorly managed fermentation ruins the entire lot. Yields are lower (only the best beans are selected), base quality is exceptional (SCA scores 85+), and fair compensation reflects farmers' work and expertise. Lots are produced in limited quantities, justifying their premium positioning.
Are the aromatic profiles of co-fermented coffees durable or do they fade quickly?
Aromas remain stable when coffee is properly stored. Aromatic compounds integrate structurally into the bean and aren't simply deposited on the surface. Like all specialty coffees, optimal freshness lies within 2 to 8 weeks after roasting. During this period, fruity profiles express themselves with maximum intensity. After this period, aromas gradually diminish but remain perceptible for up to 3 months in an airtight container. To fully enjoy, order quantities you'll consume within 4-6 weeks.
Can I use co-fermented coffees in an automatic machine?
Absolutely. Co-fermented coffees work in all methods: automatic machine, manual espresso, Italian coffee maker, French press, AeroPress, V60, Chemex, or cold brew. Each method reveals different aromatic facets. Automatic machines produce excellent results. Manual espresso offers more control. Filter methods like V60 produce the clearest cup where each note stands out—our personal recommendation. Cold brew intensifies fruity notes. Explore our equipment collection to optimize your preparations.
Are co-fermented coffees suitable for beginners?
Yes, they're very accessible. Their bright, easily identifiable aromatic profile (fruits, white chocolate, mint) sometimes makes them more accessible than classic coffees with subtle notes. A beginner will immediately identify strawberry or mint—familiar flavors. Experienced enthusiasts will appreciate the multi-layered complexity and technical prowess. Our advice: approach these coffees with curiosity and openness, like a bold taste exploration. They can become a fascinating gateway to specialty coffee.
Are there allergens or precautions to take?
Co-fermented coffees don't contain the fruits themselves, only the absorbed natural aromas. As a precaution, people with severe allergies to specific fruits should consult a healthcare professional, as infinitesimal traces could theoretically persist. In practice, we've never received reports of allergic reactions. Co-fermented coffees are gluten-free, lactose-free, vegan, and contain no artificial additives. They suit vegetarian, vegan, and most restrictive diets. Caffeine content is identical to conventional Arabica coffees.
How to store co-fermented coffees to preserve their aromas?
Airtight Container: Transfer to a perfectly sealed container, away from light.
Cool, Dark Environment: Store in a cupboard at stable temperature (18-22°C/64-72°F). Avoid proximity to oven, windows, or refrigerator.
Avoid the Freezer: Freeze-thaw cycles create condensation that degrades aromas.
Grind Just Before Use: Aromas evaporate 10 times faster on ground coffee. Use a quality grinder and grind immediately before extraction.
Consume Quickly: Aim for 4-6 weeks after roasting for optimal experience.
Ready to revolutionize your coffee experience? Discover our co-fermented coffees today and join the specialty coffee flavor revolution.