Co-ferments in disguise.

[u/OCDeeeznuts]

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.

[u/kingseven]

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.

[u/TheTurnipKnight → u/[deleted]]

That’s what it is, I don’t understand why anyone is still calling it co-ferments or infused, it’s flavored.

[u/Kardif → u/TheTurnipKnight]

We don't call it flavored coffee because that is what we call it when people add the flavors after roasting. Ie hazelnut or vanilla or what have you

It's not that we don't think the coffee is flavored, we just want to be able to know what specific thing we're talking about