• The allure of tapping into niche markets and commanding premium prices has driven producers to experiment with processing innovation, paving the way for co-ferments and infused coffees.
• These coffees have become increasingly mainstream over the past few years, often showcased at industry events to attract booth visitors and cupping participants.
• As co-ferments become more popular, they are forming their own distinct category, similar to how we classify washed, natural, honey, and experimentally processed coffees.
• Over time, formal categorisation and diversification of co-fermented coffees could help solidify their place in the specialty coffee market, but confusion still persists about infused vs. co-fermented.

Just five years ago, the terms “infused” or “co-fermented” coffees were relatively new – and even sparked considerable controversy. 

But today, these coffees are quickly becoming their own distinct category, akin to how we define washed, naturals, honeys, and experimentally processed lots. Ultimately, this is a sign of their growing popularity and increasing acceptance among both consumers and coffee professionals.

Although they still divide opinion, co-ferments are arguably more mainstream than ever, often appearing at trade shows and as part of high-end specialty coffee roasters’ offerings. As this category of processing and flavour innovation becomes more formalised and diversifies, these coffees are likely to find a secure home in emerging specialty coffee markets, and continue to grow in popularity more widely.

Luis Sánchez at Ixkanul Coffee Gt shares his insight.

You may also like our article on where the industry stands on infused coffees.

Co-ferments & infused coffees proliferate

Since they first emerged in the late 2010s, infused and co-fermented coffees have shaken up the industry.

Although there’s no formal definition for the processing methods used to make these coffees, many agree that they involve co-fermenting green beans with additional natural ingredients, such as fruit and spices. 

Producers can then create intensely bold and prominent flavour profiles, corresponding to whichever ingredients they add. In turn, they can access new markets and potentially boost cup scores – offering major advantages in an industry that advocates for farmers’ empowerment.

The benefits were evident, but initial reactions were mixed. While some embraced the previously untapped flavour potential of these processing methods, others raised concerns about a lack of transparency and integrity – two values at the core of specialty coffee.

“We should always be clear and label these coffees as co-ferments, so consumers know that the sensory profile has been modified,” says Luis, an agronomist with more than 18 years of experience working in coffee production. He also produces specialty and experimentally processed coffees at Finca La Cruz Ixkanul in Guatemala.

“We must be clear that the sensory cup profiles are very different from ‘traditional’ processing techniques,” he adds. “Transparency can have a positive impact on specialty coffees that deliver unique sensory experiences, always bearing in mind that the producer or the person marketing this coffee is clear about what they’re offering.”

Scepticism remains, but it’s clear that co-ferments are becoming more mainstream in specialty coffee. A growing number of roasters and producers are showcasing these coffees at major industry events, using them as unique selling points to draw in booth visitors.

Simultaneously, infused and co-fermented lots are becoming an increasingly prominent part of high-end specialty coffee roasters’ offerings, often showcased alongside more “traditional” washed, natural, and honey processed coffees.

Diversification is leading to categorisation

The specialty coffee industry may never fully embrace co-ferments, but the rapid growth of this market niche is a clear sign that interest will continue to increase.

While some may see these coffees as a passing trend, driven by novelty rather than genuine innovation, evidence indicates otherwise. New categories of infused and co-fermented coffees are emerging, most notably the use of natural vs. artificial ingredients.

This has opened up new debates. For some, straying from minimally processed, whole food ingredients when infusing or co-fermenting coffees gives producers an “unfair advantage” over farmers who rely on terroir and more traditional processing methods.

Flavour modification vs. flavour enhancement is another conversation around infused and co-fermented coffees. Co-fermentation, for example, is more of a flavour modification; producers add extra ingredients to imbue their flavours into the coffee. 

Yeast inoculation, meanwhile, is more akin to flavour enhancement. Farmers add different yeasts and bacteria to coffee as it ferments to emphasise certain flavours and textures, such as lactic tasting notes.

Although there’s still a lack of a formal definition for these processing methods, this recent wave of diversification is allowing producers and roasters to place co-ferments into their own distinct category – similar to how we view washed, natural, and honey processing, all of which are more clearly and formally defined.

“The new trend of co-ferments should be considered its own category,” Luis says. “The methodologies used in this type of processing differ from traditional ones.

“We understand that co-fermentation can occur in any of the three macro-processes (washed, honey, and natural), and new techniques applied within any of these processes should be categorised differently so that the customer understands what these coffees are and how processing is carried out,” he adds.

Why categorisation will help us better understand co-fermented coffees

Coinciding with polarising opinions, many still disagree on how to define co-fermented coffees. The terms “infused,” “flavoured,” and “co-fermented” are often used interchangeably. This makes it difficult to distinguish between them, exacerbating confusion and concerns about transparency. 

Moreover, there’s little agreement about where exactly flavour “infusion” and “co-fermentation” should take place along the supply chain. Some believe they can happen at any stage, whether during processing or after roasting. Others, meanwhile, affirm that you can only infuse or co-ferment green coffee.

As co-ferments proliferate and form a distinct category, however, it could be an opportunity to better understand these coffees – helping to dispel misconceptions and forge consumer trust.

“If they remain controversial, the hardest part is breaking the mental paradigms of ‘traditional’ consumers,” Luis explains. “We can encourage these consumers to experience a cup of coffee in a different way sensorially.

“What’s more, if we establish a defined category for this processing and promote it in specialty cafés as a new consumption trend, we can experiment even further,” he adds.

Indeed, categorisation has greatly benefited other experimental processing methods, such as lactic and anaerobic fermentation. While these coffees are now widely embraced in the industry, often considered their own classification alongside more “traditional” processing methods, some perceived their flavour notes as defects only a decade or so ago.

As part of this formal categorisation process, specialty coffee professionals have developed a deeper understanding of experimental processing methods, learning how various variables affect the results in the cup and how to communicate this to customers.

This then suggests a similar trajectory for infused and co-fermented coffees; the more we can define and categorise them, the better we can comprehend and appreciate them.

The need for further research

Understanding and acceptance of co-ferments are undeniably growing. But if the specialty coffee industry is to collectively embrace these coffees – as it has with other experimental processing techniques – formalised research is a prerequisite.

“To define this new co-fermentation trend, we must establish standards in processing techniques and, above all, conduct extensive technical-scientific research on the processes,” Luis says. “A lack of information opens the door to a wide range of interpretations and allows parameters to be defined very dispersedly about what co-fermented coffee is.

“There’s a paucity of information and commitment to generate technology that helps standardise these processes,” he adds. “As a producer of specialty and experimental coffees, a barista, and a cupper, I’m continually researching and learning.”

In turn, industry professionals across the supply chain can learn how to showcase these coffees to their full potential.

“Processing this type of coffee requires precise techniques; roasting and brewing it is very different from ‘traditional’ coffee since the bean density, bean colouration, roasting curves, and development percentages change completely,” says Luis.

Co-ferments are carving out their own niche in specialty coffee, occupying a distinct category separate from other experimental processing methods.

Over time, this process will deepen our understanding of these coffees – potentially accelerating their wider acceptance in the industry. However, broader confusion about the similarities and differences between co-fermentation and infusion still persists. Formal research and market maturation are crucial for providing clarity.

Enjoyed this? Then read our article on how infused coffees are diversifying, but roasters may not embrace them all

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