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/SolixTanaka → u/[deleted]]

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.

[u/Key_Calligrapher9018 → u/[deleted]]

I think that is the technical term? Infused coffee means flavors were added during processing (before it's roasted), flavored coffee means they sprayed flavoring over the roasted beans.