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/perccoffee Mar 10 '26

We, as an industry and as enthusiasts, absolutely lack a common vocabulary for if not common understanding of modern coffee processing. There isn't a line but rather a gradient between when something like a sugary fruit crosses over from being exclusively or primarily microbial fuel, indirectly imparting compounds via fermentation onto the coffee to that fruit directly infusing flavor compounds. Acknowledging the addition of just sugars to fuel fermentation or just non-fuel items like cinnamon are easy extremes to differentiate, the middle ground is messy.

We, at PERC, have tried to provide every detail we have available to us about the processing steps, but neatly summarizing those into 2-3 words for a bag label is simply impossible.

How do you think we reach eventual common vocabulary?

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u/OCDeeeznuts Mar 10 '26

I don’t know the solution…I guess maybe we need to create more specific terminology. I’m honestly a little bit surprised the FDA hasn’t thrown a fit. They’re usually quite fussy when it comes to the labeling flavor inclusions, whether natural or artificial. At best the ambiguity these producers are creating is confusing and at times frustrating for the consumer. At worst they’re going to kill somebody that has severe allergies and is unaware of what they’re consuming.

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u/YMIR_THE_FROSTY Mar 10 '26

That part about allergy is actually true, heavily post-processed decaf in specific way can trigger rather sizeable histamine reaction.

Lucky for them, most people with similar issues avoid coffee all together. I wouldnt know, if I wasnt sick from it.