Co-fermented coffee: more flavor. More boldness. Zero compromise.
Co-fermented coffee is where fermentation becomes a creative tool.
At 94 Celcius, we explore co-fermented coffees with one goal: to create expressive, fruit-forward coffees that remain clean, balanced, and transparent.
Think ripe fruit, candy-like sweetness, intense florals, vibrant acidity, and long, creamy finishes — always backed by controlled fermentation, serious producers, and a clear intention: to amplify the coffee, not mask it.
For us, co-fermented coffee is not a gimmick. It is a serious exploration of flavor, guided by curiosity, precision, and respect for the producer’s work.
FAQ – Co-fermented Coffee
What is co-fermented coffee?
A co-fermented coffee is a coffee whose fermentation is carried out in the presence of natural ingredients (fruits, pulps, selected yeasts, spices or other substrates), intentionally added during the post-harvest process in order to influence the final aromatic profile.
This is not a coffee that is flavored after roasting.
Is co-fermented coffee natural?
Yes, when it's done well.
At 94 Celcius, we only work with co-fermented coffees at the producer level , with natural, traceable ingredients integrated during fermentation, never after.
Why does co-fermented coffee taste so intense?
Because fermentation acts as an aromatic amplifier .
Yeasts and microorganisms transform the sugars in the fruit and interact with the compounds in the coffee, creating ultra-expressive profiles:
- tropical fruits
- strawberry, candy, red berries
- explosive florals
- creamy and long finishes
Why is 94 Celcius known for co-fermented coffee in Quebec?
We began exploring co-fermented coffees before they became a major trend in specialty coffee, working closely with innovative producers and carefully developed fermentation protocols.
From the beginning, our approach has focused on transparency, consistency, and clean expression in the cup — using fermentation to amplify the coffee’s character rather than mask it.
Is co-fermented coffee more acidic?
Often more vibrant , yes, but not aggressive.
Well-controlled fermentation brings a juicy, fruity and structured acidity, rather than a raw or unbalanced acidity.
Who is co-fermented coffee intended for?
Is this a cafe for everyone?
Honestly? No.
And that's correct.
Co-fermented coffee is divisive, surprising, provocative, and that's exactly what we love. We have many specialty coffees for you to discover!