Unless you’ve been living under a rock, you would have heard of co-ferment coffee beans or infused coffee beans. While this kind of coffee started popping up in the 2010’s, in the UAE it exploded in popularity in the last 2 to 3 years.
What is this process? How is it different? And how much is it changing things in specialty coffee in the UAE?
Discover how co-fermentation is the most exciting trend in specialty coffee, especially in the GCC.
What is the co-ferment coffee process?
This practice originated in wine making, co-fermentation is a method where coffee is fermented with other external flavours. This could be
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Fruits like passionfruit, mango, pomegranate
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Herbs and spices like tobacco and cardamom
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Some even use a combination of ingredients and roasting techniques to bring out the unique flavours like nutella and sangria.
Other fresh ingredients like yeast and mosto are used as well. Mosto is the fermentation of clean freshly picked coffee cherries. These ingredients stimulate a specific kind of microbial activity bringing unique flavours to the coffee.
The co-fermentation process is part of a larger category called coffee infusion. Infusion is essentially adding external flavourings to the coffee before, during or after roasting. To know more about the difference between infused coffee beans and co-ferment coffee beans read our curators log infused coffee vs coferment coffee - the good, the bad and the ugly.
How is co-fermentation different from traditional coffee processing?
Fermentation is a part of every coffee's journey. Before we get into co-ferment coffee beans processing lets find out more about what the traditional forms of coffee processing are
Natural - coffee cherries are dried whole in the sun. After it is dried thoroughly the outer fruit is removed and sent for packaging. Natural coffees are known for having intense flavours of ripe fruits
Honey - in this process, the cherry's skin or pulp is removed keeping only the mucilage. This is then dried in the sun. There are multiple types of honey fermentation - yellow, red, black etc. the amount left behind affects the final flavour profile of the coffee. These coffees often have a creamier mouthfeel and sweeter taste. With notes close to that of caramel, jam and berries.
Washed - This is the most water intensive coffee process. Within the first 24hrs the fruit flesh is removed with a depulper machine. The beans then undergo a fermentation process in an open tank. The fermentation time can vary, some go for less than a day while others are kept for up to 3 days. This breaks down the remaining mucilage. This is a conventional form of processing used all over the world for its ease and efficiency. Washed coffees are known for producing a cleaner cup with bright acidity.
Along with these traditional types you might here about experimental processes as well. Some examples of this are Anaerobic processes and Carbonic maceration.
In Anaerobic processing, the coffee is fermented in a closed container, ensuring that oxygen does not enter. This delays spoiling but allows the coffee flavour to develop further. This gives the coffee beans a more winey flavour. Anaerobic coffee beans are very popular in the UAE.
Carbonic Maceration is another such fermentation method. Similar to anaerobic, while anaerobic fermentation can be done with any type of coffee (depulped, just mucilage or even whole cherries), Carbonic maceration involves unpulped whole cherries.These coffee cherries are kept in a closed container that is pre-flushed with Carbon Dioxide to remove existing oxygen. Along with this they ensure a no oxygen or a low oxygen environment.
Co-fermentation is also a part of experimental fermentation processes. Basically this is an extra step where the coffees are fermented with fruits, pulp, etc to achieve the desired flavours or flavour profile.
How does co-fermentation affect coffee flavor?
During fermentation, external additives like fruit juice pulp etc are added to coffee. This imparts the flavours of the external additives to the coffee. This is done in many ways, some put powder flavourings to give the coffees different flavours. At Flava, we work with producers who use real fruit during the fermentation process.
So where specialty coffee beans are known for subtlety and complexity, even the most inexperienced drinker can pick up on the flavour profiles with co-ferment coffees. For this reason many consider co-ferment coffees to be cheating, since flavours are added in and do belong to the coffee naturally. Many specialty coffee drinkers are demanding transparency over the ingredients used in co-ferment and infused coffees.
What are the benefits of co-ferment coffee beans?
There are many benefits to co-ferment coffee across the coffee chain. From producers, roasters and consumers.
For Producers, with co-fermentation they can create an edge for what could be considered an ordinary coffee and turn it into something extraordinary. This helps them in acquiring more profits as well.
For Roasters, contrary to popular belief, co-ferment coffee is more delicate as the flavour compounds in co-ferment coffees are on the surface and if they are not careful while roasting, can burn them all off. This is why most co-ferment coffee beans are usually light and medium roasted.
For Consumers, If you are just starting out in specialty coffee, this could be a good way for you to train your palate with different flavours. Once you have a better understanding of the flavours, you can go for more complex coffees.
Where can I buy unique co-ferment coffee beans online?
There are many specialty coffee roasters in UAE who are currently selling co-ferment coffee and infused coffee. In Flava too, we have a whole collection dedicated to these experimental and unique coffees.
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Satinberry - a mixed berry co-ferment coffee that presents notes of blueberry, blackberry etc
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Carmelon - Watermelon co-ferment coffee that tastes like summer vacation
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Moreno - Tobacco co-ferment for those intense flavour lovers
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Gianduja - Nutella co-ferment that's unique to UAE and makes you nostalgic
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Coconubla - A warm Coconut co-ferment leaning more to tasted coconut
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Vinorano - A Sangria inspired co-ferment that transports you to Spain
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Hopicala - An IPA inspired co-ferment with fruity notes
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Mariposa - A cardamom co-ferment that brings together the Middle East and Colombia
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Maracuya - A Passionfruit co-ferment with a juicy and refreshing flavour profile
Check out Flava’s Infused Exhibit to find out our co-ferment coffee options.
