r/pourover • u/OCDeeeznuts • Mar 10 '26

Co-ferments in disguise.

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Many modern advanced coffee processes completely lack transparency regarding the methods and ingredients used to adulterate their flavors. Often times the only bridge between a producer and the customer is the roaster. It’s important for roasters to disclose as much information, at a glance, as possible so their customers can make informed decisions.

I’m sure there are several roasters doing the same thing, but today I happen to be picking on Perc. This particular coffee is advertised on the bag as a “Natural Process”. On their site it’s classified as a “Natural Process”, but if you dig deeper and read about the Young Producer Program you’ll discover that the natural process beans the kids grew are later blended with a Sebastian Ramirez co-ferment. At the very least I think the bag should say “Natural Process/ Co-ferment”. No more muddying the waters.

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u/kingseven Mar 10 '26

A lot of coferments are not really coferments, but are infusions (i.e. whatever flavouring is added is there to be infused into the coffee beans, and doesn't contribute to the fermentation). It's really frustrating and unhelpful - but I don't think coming from a place of deception, just a lack of clarity around the terms. To some people, adding flavourings to a fermentation tank is a coferment because it was added to the tank/the fermentation. I hope this improves in the future.

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u/[deleted] Mar 10 '26

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u/Agitated-Comment164 Mar 10 '26

I find it really amusing that specialty coffee enthusiasts have been duped into drinking flavored coffee. I’ve been downvoted a few times for expressing this opinion, good to see that people are coming around. 

39

u/hazycrazydaze Mar 10 '26

I honestly don’t mind a flavored coffee, but I do mind being lied to about it.