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Co-fermentation: a revolution for specialty coffee

published on October 01, 2024 — by Marc-Alexandre Emond-Boisjoly — 15 mins of reading —

At 94 Celcius, we're always striving to push the boundaries of specialty coffee, and one of the most exciting practices we've explored in recent years is co-fermenting coffee with fruit. This innovative technique creates unique, captivating and unforgettable flavors that never cease to amaze our customers. As enthusiasts of the art of roasting and big fans of this method, we have forged strong partnerships with producers like Forest Coffee, to offer exceptional co-fermented coffees.

One of our flagship products, co-fermented coffee with strawberries from Brayan Alvear has won the hearts of our customers, becoming one of our best-sellers. This specialty coffee, rich in flavor and complexity, is the result of a masterful fermentation process, in which strawberries play a crucial role in infusing the coffee beans with sweet, fruity notes. But what exactly is co-fermentation? How does it work? And why are we so passionate about this method? Let's explore this revolutionary technique in the world of specialty coffee.

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What is Co-Fermentation?

Co-fermentation is the process of introducing a natural ingredient, such as fruit, during the fermentation of coffee beans. This method allows the fruit's aromas to blend subtly with those of the coffee, creating totally new flavor profiles. Unlike the "flavored" coffees often found in shops, where chemical agents are used to create artificial flavors, co-fermentation relies on entirely natural processes.

Take our strawberry co-fermented coffee, for example. During fermentation, fresh strawberries are added to the coffee beans, allowing them to absorb the fruity aromas while retaining their original characteristics. The result? A coffee with intense strawberry notes, with a creamy touch reminiscent of a refined dessert, like a swirl of white chocolate. This type of coffee offers a unique taste experience that cannot be achieved by more conventional methods.

A collaboration with Forest Coffee

For several years now, we have been working with our friends at Forest Coffeea group of passionate producers based in Huila, Colombia. Together, we worked hand-in-hand to unearth the best co-fermentations and perfect the process. These producers, including Bryan Alveara talented farmer from San Adolfo, Huila, are pioneers in experimenting with new fermentation methods. Thanks to their know-how, we have been able to offer our customers coffees with complex, inimitable flavours.

Bryan Alvear's strawberry co-fermented coffee is the perfect example of this fruitful collaboration. Bryan, a new-generation producer, learned to grow coffee from his father at an early age. Today, he works with over 60 local growers to harvest, process and sell their coffee at the best prices. His passion for innovation led him to experiment with co-fermentation, and the results are nothing short of spectacular.

The Co-Fermentation Process

Co-fermentation is a complex process requiring considerable expertise. Unlike simple fermentation, where only the coffee's natural sugars are transformed, co-fermentation incorporates fruit or other natural ingredients to add a new dimension of flavor. At 94 Celcius, the co-fermentation process we use with Forest Coffee follows several carefully controlled steps.

Pre-fermentation It all starts with a 24-hour pre-fermentation period, when the coffee beans, still in their cherry, are placed in plastic bags to begin the process.
Aerobic fermentation The grains then undergo aerobic fermentation for 24 hours, exposed to the air, allowing the micro-organisms to begin transforming the sugars.
Adding fruit After pulping, the dehydrated fruit (in Bryan Alvear's case, strawberries) is added to the coffee mass. This step is crucial to infuse the strawberry aromas into the coffee. Fermentation then continues in an anaerobic environment for a further five days.
Drying and resting Once fermentation is complete, the coffee is carefully dried, either mechanically or by air drying, for ten days. After this, the coffee is left to rest for a further five days to stabilize the flavours.

Each step in the process is essential to achieving the final flavor profile. Fruit adds a richness and complexity that takes coffee to a whole new level. Careful control of fermentation conditions is crucial to ensure that fruit flavors do not overshadow coffee flavors, but rather complement each other harmoniously.

Advantages of Co-Fermentation

Co-fermentation offers many advantages for both producers and consumers. Here are some of the key points:

Creating new flavors Co-fermentation allows you to explore new flavours in coffee. Adding fruit or other natural ingredients during fermentation opens up a world of possibilities in terms of taste profile, creating coffees with fruity, floral or even spicy notes, without altering the intrinsic quality of the coffee.
Improving coffee quality Co-fermented coffees often score higher on quality assessments, which translates into better sales opportunities for producers. It also enables them to add value to their products and differentiate themselves in the specialty coffee market.
Stability and consistency Co-fermentation allows growers to better control the variables of the fermentation process, especially under changing climatic conditions. This can lead to greater batch stability and consistency from one year to the next.
Promoting local products By using local fruits such as strawberries, producers can promote regional ingredients while increasing the value of their coffee. This approach also strengthens the links between local agriculture and the international coffee market.

A Technique in Full Swing

Although co-fermentation is still regarded by some purists as a non-traditional approach to coffee, the method is rapidly gaining in popularity. As with the introduction of "natural" or "honey" processing methods a few decades ago, co-fermentation is redefining the standards of specialty coffee.

Some of the biggest misgivings about co-fermentation come from those who believe that coffee should be enjoyed in its purest form, with no external additions. However, at 94 Celcius, we see co-fermentation as an opportunity to broaden the horizons of specialty coffee, explore new tastes and offer our customers an enriched sensory experience.

The Future of Co-Fermented Coffee

We firmly believe that co-fermentation is much more than a passing trend. This technique offers growers a new way to explore the complexity of coffee, while valuing their work and local resources. At 94 Celcius, we will continue to work with innovative producers such as Bryan Alvear and the team at Forest Coffee to offer our customers exceptional co-fermented coffees.

Our strawberry co-fermented coffee is undoubtedly one of our greatest successes, but it's only the beginning. With new partnerships and a constant quest for innovation, we look forward to continuing to share these discoveries with you, one cup at a time.

If you haven't yet tried co-fermented coffee, we invite you to come and discover this explosion of flavors. Let yourself be tempted by a new taste experience that reinvents your relationship with specialty coffee. Our flagship coffee Brayan Alvear co-fermented with strawberriesis now available onlineWe're ready to turn your next cup into an unforgettable experience. Don't wait any longer, order now and see for yourself why our customers keep asking for more.

To your cups, and bon voyage to the heart of co-fermentation!

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