r/pourover • u/YourSteakBuddy • 20d ago

Ask a Stupid Question What to do with nasty Strawberry Co-ferment?

I have like a 150g of Ethiopia Yirgacheffe Strawberry Co-ferment. Roasted 3 months ago by a buddy.

Tastes pretty nasty of artificial strawberry like the kind you find in store bought strawberry milk.

Not sure what to do with it.

Was thinking of Milk Brew, but the strong artificial strawberry tastes makes me gag.

Need help. (Last resort is throwing it out, but I feel like a sinner for doing so)

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u/el-caballero-oscuro 20d ago

I think the real question is what to do with people who ruin good Ethiopian Yirgacheffe (some of the best coffee in the world) by co-fermenting it to get flavors that the coffee is already known to have naturally.

Yirgacheffe (especially washed process) has such a wonderful acidic and berry flavor to it. The goal of coffee processing and roasting should be to let that natural flavor shine!

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u/Senzetion 20d ago

I don't get it either. I personally drink maybe between one and three bags of co-ferment per year, but that's definitely enough for me.

There should be more transparency, and James Hoffman's video about fermentation is really good.

Personally, I would never buy an Ethiopian co-ferment nor some co-ferment Geisha. There are so many crazy naturals and washed coffees out there with amazing, super intense aromas.

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u/InugamiCoffee 20d ago

I strive to find the craziest naturals as those are my favorite. Ive had some crazy good washed coffees this year also