What is co-fermentation?
Co-fermentation is a processing method where natural ingredients like fruits, herbs, or spices are added during the coffee’s fermentation stage. The aim is to enhance the fermentation process and bring out distinctive flavour notes, while still allowing the underlying qualities of the coffee - its varietal and terroir - to come through.
Unlike post-harvest infusions, where flavours are added after processing, co-ferments integrate these ingredients at an earlier stage. This can highlight and complement the coffee’s existing characteristics, creating a cup that’s both expressive and traceable to its origin.
Co-fermentation is a growing trend in the speciality coffee world, offering producers new ways to innovate, increase cupping scores, and stand out in a crowded market. For some, it's also a way to add value to smaller or lower-yield harvests. However, it’s not without controversy. Critics argue it can obscure the natural identity of the coffee, and some competitions—like Best of Panama 2024 - have disqualified co-fermented entries on that basis.
Still, as long as processing methods are transparent, co-ferments open the door to new flavours and creative approaches. Whether you see them as innovation or interference, they’re part of the evolving landscape of coffee processing.