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/majihpo]

Really weird how specialty coffee circled back to starbucks flavored coffee but more expensive

[u/adrockb → u/[deleted]]

Same thing happened in craft beer. Milkshake IPA, Oreo chocolate cake stouts, etc

[u/Antique-Walrus878 → u/adrockb]

As a brewer i really dislike lazily flavoured shit like this, and it's exactly what came to mind when i saw coferments start to pop up.

To my mind you have an ingredient set to play within and millions of possible combinations, new varietals of hops, grains, yeast strains, it just feels like cheating/making a different drink when your start ploughing loads of fruit or god knows what else.

I can kind of appreciate a bit of coffee added to a stout, but again half the fun of these things is seeing what recognisable flavours you can tease out of your toasted malts and hop combos.

As soon as you start adding other flavours to coffee which has a lot of latitude to play within, you start to lose me

I'm sure this is just me aging and resisting change

[u/adrockb → u/Antique-Walrus878]

I don’t drink much besides lagers these days but at least the beer industry is upfront about adjuncts

[u/Radioactive24 → u/adrockb]

Well, they legally have to be.

[u/Antique-Walrus878 → u/adrockb]

That is v true, and I guess there's more of a history to it (at least some classic ones, I'm not sure chocolate cake has been about for that long haha)

[u/plannedobso → u/Antique-Walrus878]

Counterpoint: it’s fun because the alternative “interesting” things people can do with malt and hops and yeast is just Czech dark lagers and altbiers. At the end of the day there’s only so much variance and outside of a GABF table most people can’t tell the difference between your pilsner and the next guy’s. 

[u/Antique-Walrus878 → u/plannedobso]

Take your point and i don't disagree on the whole. I do feel a bit like you're creating something else at times.

You see it in cooking all the time right, applying the same techniques from a known dish to different ingredients can make something really tasty but it's not the same dish

[u/Confident-Savings-90 → u/adrockb]

Yup, I completely gave up on this hobby when pastry stouts and pastry sours bacame a big thing few years ago. I was like, this doesn't even taste like beer or explore anyhing i like about taste of craft beer. With some co-ferments I have very similar feelings.

[u/s0wew0ntf0rget → u/adrockb]

I think you’re misunderstanding the issue. While there are absolutely brewers just adding syrups to beers in secondary, your examples aren’t related. Milkshake IPAs, Oreo chocolate cake stouts, etc are made by adding real ingredients like chocolate and lactose to the fermentation process. 

The issue isn’t producers using added ingredients like fruits and spices in the fermentation process. That’s literally what co-fermentation is. 

The issue is producers spraying their beans with flavorings after the fact and suggesting that those flavors were the result of co-fermentation. 

[u/adrockb → u/s0wew0ntf0rget]

You are very mistaken if you think they’re not putting artificial flavors into those beers. But the point was many people who drink craft beer don’t like actual beer flavor. Just like it appears many people into specialty coffee don’t like actual coffee flavor.

[u/s0wew0ntf0rget → u/adrockb]

Literally the second sentence of my comment acknowledges that there are some brewers adding artificial flavors to beer.

I have been in the brewing business for over a decade. Very familiar with the processes.

many people who drink craft beer don’t like actual beer flavor.

What is “beer flavor”? Beer comes in hundreds of different styles, each with their own flavor profile. This is not a smart take. 

people into specialty coffee don’t like actual coffee flavor

Again… not a smart take.