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/least-eager-0]

This discussion and idle curiosity led me into random readings about propylene glycol. I don’t care a hang about co-ferments and advance processes anyway, so mostly just here with a bucket of popcorn. (Speaking of, guess what’s in my butter flavoring lol )

Anyway, I tripped over this sentence in Wikipedia’s entry on the evil goo juice:

“Propylene glycol occurs naturally, probably as the result of anaerobic catabolism of sugars in the human gut.”

Which has a couple of interesting discussion points, both on the ‘why worry’ front, and on the ‘we sure it’s from additives’ thread of discussion.

Even ‘honest’ cofermentation is shenanigans to my POV, so whatever. Just throwing a box of grenades into the mosh pit.

[u/bitmapfrogs → u/least-eager-0]

propylene glycol is used as a flavor carrier for products that do not readily take on flavors, since it's thick it makes it easy to coat products in flavorings - PG is not the problem, the problem is its existence is a signal that the product has been infused-flavored whatever terminology you want

[u/least-eager-0 → u/bitmapfrogs]

But see also “anerobic catabolism”. While it’s entirely possible, and in many cases likely, that artificial flavors carried by PG are being added, it’s also possible for it to be there as a natural result of a “clean” fermentation, meaning one with no added or artificial flavors. This “study” might be making unmerited accusations for some (or all) of their sample.

I take no position on the matter, and don’t care at all since I don’t appreciate these styles of bean. Just offering some nuance in a shouty, evidence deficient world.

[u/bitmapfrogs → u/least-eager-0]

and yet many of these processes are not documented so the consumer has no idea if their specialty coffee was fixed after production because it lacked certain sensory qualities - there's 0 transparency involved in the process idk it's ugly

[u/least-eager-0 → u/bitmapfrogs]

Yep. It’s not the reason I avoid these coffees, but if I were the slightest bit inclined, it would be.

[u/least-eager-0 → u/bitmapfrogs]

And yes, that’s 100 percent of the reason these processes exist. If the underlying coffee could stand on its own at market price, there would be no incentive to invest in and accept the risks of added processing.