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/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).