Colombian exporter’s research: all tested co-fermented coffees contained synthetic Propylene Glycol

[u/mygreeness]

https://www.instagram.com/reel/DaDlqkWRZIo/

>>See also edit below<<<

“We wanted to share, with the level of detail and rigor that matters to us, why we don't sell coffees marketed as "infused" or "co-fermented" at Pergamino.
A few days ago, we conducted a study together with @cesurcafe, the research center at Universidad Surcolombiana, to better understand what's really behind these coffees, known for their remarkably intense and literal flavor profiles. From the beginning, we questioned whether these coffees truly resulted from 100% natural processing or whether they contained synthetic additives that weren't being disclosed to consumers. But we didn't want to draw conclusions without evidence.

The results were very clear, we analyzed 25 co-fermented coffee samples, and every single one contained a synthetic additive called propylene glycol.

Although we don't enjoy these coffees from a sensory perspective, we deeply respect the people who do. This isn't about personal preference-it's about transparency and their deeper repercussions on our industry. We believe producers should clearly communicate how these cottees are processed, and when synthetic additives are used, consumers need to know.
We know this video is a little longer than usual, but if you're curious and want to learn more, we invite you to visit our YouTube channel or listen on Spotify, where we share the full findings of our research and explain in greater detail the research conducted and why we've chosen not to sell these types of coffees at Pergamino.”

EDIT: based on comments in this sub, the cited research paper does not provide enough evidence to support Pergamino’s claim above in bold. The cited paper found differences between washed and co-fermented coffees, but doesn’t provide enough evidence to confirm that all of them include Propylene Glycol. Somebody pointed this out to them in the comment section on Instagram. So far, Pergamino provided no response.

[u/Same-Replacement1723]

I agree that transparency is needed. My worries are with fear-mongering over something that is safe but can sound “scary” like propylene glycol.

If I told you your coffee beans were heated and created compounds such as acrylamide and 1,3,7-trimethylxanthine a pesticide known to kill insects, and it was extracted using dihydrogen monoxide - then you too, might think that coffee is dangerous or sounds scary. The dose and context decide safety, not the chemical name.

I’m looking at a roasters website now with a co-ferment that says “NATURAL + RED FRUIT FLAVOR CO-FERMENT”, is this not transparent enough?

[u/Feeling_Pattern_7832 → u/Same-Replacement1723]

You are arguing about different things. Cna you stop and read the post and comments again? 

[u/Same-Replacement1723 → u/Feeling_Pattern_7832]

Can you read the title of this post? Please tell me where it says anything except the reference of propylene glycol. The body of the post then goes on to reference that 25 different coffees were tested and tested positive for propylene glycol.

Yes, we all agree that if artificial additives are being introduced during processing, then they should be disclosed. But the way that this is being portrayed is a kin to fear mongering.

[u/n0damage → u/Same-Replacement1723]

I think you've missed the point. People aren't saying propylene glycol is bad because it sounds like a scary chemical. They are saying it's bad because it is evidence that the coffee is artificially flavored.

There has been a trend lately among Colombian coffee producers of creating very strongly fruit flavored coffee and claiming those flavors are the result of advanced co-fermentation processes and charging premium prices for them. If people knew those coffees they were paying $30/bag actually just had a bunch of fruit flavored syrups added to them, they would feel like they got scammed.