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Co-fermentation
Also known as co-ferment · cofermentación · co-fermented · infused process
What it is and what sets it apart: Differs from “clean” fermentation by external material. Not a defect if labelled transparently; it is if sold as pure terroir.
How it is done: Coffee + co-substrate in tank → controlled ferment → intensive wash/dry → hull.
Flavours and cup benefits: Co-ingredient notes, high sweetness, sometimes candy-floral. Innovation vs solvent/dirty risk.
Technical notes: Declare ingredients. Label: co-ferment / infused. “Coffee” rules vary by market.
Common mistakes: Do not hide co-ferment as “natural process”. Do not confuse with storage defects.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.