The love-hate relationship with co-ferments: What are the real issues?

Key takeaways Co-fermented coffees, particularly those from Colombia, have gained prominence in recent years. During processing, producers use additional ingredients, whether fruit or other external organic substrates, that interact with the coffee’s mucilage, altering microbial activity and influencing flavour development. What was once a novel processing method now appears on roastery menus and brew bar […] The post The love-hate relationship with co-ferments: What are the real issues? appeared first on Perfect Daily Grind.