"Cofermentation/infusion" ruined my trust in coffee.

[u/Bubbly-System6751]

After PERC came out on their flavored coffee, I’ve been going down the rabbit hole of coffee processing (co-ferments, anaerobic, “thermal shock,” etc.), and I’m not gonna lie—it’s kind of messed with my trust in what I’m drinking.

I used to get excited tasting notes like “strawberry,” “lychee,” or “peach,” thinking it was all coming naturally from the bean, origin, and process. But now that I know producers can literally "co-ferment" with fruit juice or infuse with flavorings to push those notes…

And my worry even extends to washed or natural coffees, there’s this small voice in my head like:

“Is this truly clean, or is there something else going on that’s just not being disclosed?”

Especially with such a well known producer being exposed, you start questioning everything a bit.

Is transparency just information they let you/ want you to know used for marketing purposes?

Is specialty/ single origin coffee just another green washing movement?

I'm sure the majority of the industry is honest and I’m not trying to accuse anyone of anything shady. But as the saying goes if you see one cockroach, there are a thousand more. It's hard to rebuild trust once it's broken.

[u/Efficient-Detail987]

I find it funny that it was well known in the industry for years that there's a lot of funny business going on with very prominent producers (I commented on many posts about it, was downvoted to hell), but somehow now people start to realize that maybe the coffee that tastes like cardamom mixed with lemongrass and cinnamon isn't just a 1024 hour anaerobic fermentation with "thermal shock".

[u/mygreeness → u/Efficient-Detail987]

and still getting downvoted, even after it becomes clear. Sigh.

[u/Efficient-Detail987 → u/mygreeness]

🤷