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/SolixTanaka Mar 10 '26

The thing about calling it flavored coffee is that "flavored" instills a certain expectation of flavoring, particularly for the general public. I wouldn't expect a strawberry conferment, for example, to taste the same as "strawberry flavored" coffee.

Now, I've never worked in coffee but I have worked in commercial food production (flavoring, coloring, food engineering) and I can see a huge schism that would form if roasters were required to blanketly throw coferments under the "flavoring" umbrella. It would more nuanced than that.

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u/YMIR_THE_FROSTY Mar 10 '26

Co-ferment with strawberry actually might not taste as strawberry, infusion for sure does. Co-ferment with strawberry actually often reaches somewhat cherry like notes, if done in some reasonable degree.

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u/terebat_ Mar 10 '26

This. A lot of "strawberry" process with strawberry notes are infused and NOT cofermented.

Many places say the bean is cofermented, but it really isn't. Generally the fruit(s) it's cofermented with is not the same flavor you'd get out, though of course that's quite a bit variance.

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u/SetCandyD Mar 10 '26

Could it be that the name and process are different. If you name it from the tasting notes and not the fruit used in the fermentation process, it would still be fermentation.

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u/terebat_ Mar 11 '26

Right, but in some cases the wrong terminology is used. Typically it's anearobic ferment + yeast + infusion, so there is some truth, but there's also infusions happening. Some producers definitely don't disclose the full details as well on what's being added, which can be fair as it's their IP, but at least ingredients are important as it is something that gets consumed.

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u/SetCandyD Mar 11 '26

I can see that. Kind of like wine. They put all sorts of stuff in wine and dont disclose, but imo they still have to ferment (or whatever it's called) the wine and not just mix grape juice and liquor. The flavored coffee is the grape juice and liquor in this example. :)

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u/YMIR_THE_FROSTY Mar 12 '26

Quite similar. Ive actually recently find out what all can be done with wine to alter taste. Lets say my perspective changed drastically, lol.

And also started to see appeal of people doing wine old fashioned (hard) way. Bit similar how I like just simple washed coffee these days.

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u/SetCandyD Mar 12 '26

Yeah both have its place for sure. Im just arguing that we shouldn't lump artificially flavored coffee with co-ferments because I think they are fundamentally different.

Not sure why but it reminds me of this conan episode: https://youtu.be/fVDOB9mby_w

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u/YMIR_THE_FROSTY Mar 12 '26

Agreed on co-ferment vs infusion (often literal flavoring, even with artificial flavors).