Written by Frosini Vasiadi
Find more about Frosini's work here
If you’ve ever seen "infused" or "co-fermented" on a bag of coffee, you might wonder what those terms mean and how they differ. These experimental methods are gaining attention, but the distinctions aren’t always clear. Let’s sort it out so you know what’s in your cup.
What Do These Terms Mean?
When people talk about infused coffee, they usually mean flavors added after processing but in the specialty coffee world, infusion often occurs at the green coffee stage, before roasting. This involves applying flavor compounds—such as hazelnut, vanilla, or chocolate—to unroasted beans. These flavors, whether natural or artificial, sit on top of the coffee’s profile and tend to create bold, easily recognizable tastes.
While infusion can appeal to casual drinkers, it has also raised concerns within the specialty coffee community about the use of undisclosed or potentially non-food-safe additives, pointing to a need for greater transparency, labeling and consumer safety in how infused coffees are perceived, produced, and marketed. In contrast, co-fermented coffees aim to integrate flavor at a deeper level, working with the coffee’s natural fermentation process rather than layering flavors afterward.
Co-fermented coffee is different. It involves adding natural ingredients, such as fruits, spices, or herbs, during the fermentation stage of the coffee cherries. These elements ferment alongside the coffee, interacting with the sugars and microbes present in the fruit. This process influences how flavors develop, ultimately shaping the final taste in the cup. The result is a flavor profile that feels integrated and intrinsic to the coffee, rather than an external addition layered on afterward.
Why Is There Confusion?
People often get confused between infused and co-fermented coffee because there aren’t clear definitions, and the terms are sometimes used the wrong way. Both methods add something to the coffee to change how it tastes but they do it in totally different ways.
With co-fermentation, a lot of people think that if you add something like pineapple to the fermentation tank, the coffee will taste exactly like pineapple. That’s not really how it works. The fruit (or spice or herb) helps feed the natural microbes during fermentation. These microbes then change how the coffee develops its flavor. So instead of tasting like the fruit itself, the coffee ends up with unique and complex flavors created by the fermentation process.
Infused coffee works differently. It usually means flavors are added to the beans after all the processing is done, sometimes before roasting, sometimes after. These added flavors don’t mix with the coffee’s natural process; they just sit on the surface. That’s why infused coffee often has strong, obvious flavors like hazelnut or vanilla. It’s simpler and more predictable, but usually not as deep or complex as co-fermented coffee.
How Co-Fermentation Works
Co-fermentation takes inspiration from wine, beer, and cheese production. These industries use controlled fermentation to develop specific flavor profiles, and coffee producers are adapting similar techniques. Here’s an overview of the process:
- Creating a "mother culture" Producers prepare a microbial culture from their coffee plants. This culture acts as the foundation for fermentation.
- Feeding the culture. Ingredients like fruit juice, molasses, and fruit are added to encourage microbial activity. This step boosts sugar levels and provides the necessary environment for fermentation.
- Preparing the coffee cherries. After harvesting, cherries are tested for sugar levels, pulped, and sorted to remove low-quality beans. High-quality cherries ensure consistent results.
- Fermentation period. The cherries ferment with the culture for several days, sometimes up to 180 hours. In some cases, producers rely on the coffee’s native microbes, while in others, the cherries may be pasteurized to reduce wild microbial activity and then inoculated with a selected culture, such as a specific strain of yeast or bacteria. During fermentation, these microbes interact with the added ingredients, driving chemical changes that result in unique and often complex flavors.
- Drying. Once fermentation is complete, the beans are dried until their moisture content reaches around 10%. This stage is crucial for preserving the flavors developed during fermentation. Drying methods can vary depending on the farm’s resources. Some producers dry beans gradually under the sun and in shaded areas, while others use mechanical systems like raised “bunk beds” with fans to speed up the process. Regardless of the method, careful drying helps stabilize the beans and protect their flavor integrity.
This method requires precise control, patience, and a deep understanding of fermentation science. It’s not just about adding ingredients but about creating an environment where flavors develop harmoniously.
How Do They Taste?
Infused coffees deliver strong, easily recognizable flavors. For instance, if a coffee is infused with hazelnut, you’ll taste it clearly. These coffees are perfect if you want something simple and direct. They’re approachable and often serve as an introduction to specialty coffee for beginners.
Co-fermented coffees offer a more intricate experience. You might notice prominent flavors like citrus or berry, but they’re often accompanied by subtler, complementary notes. The fermentation process can lead to surprising combinations, such as tropical fruit flavors balanced with floral or herbal undertones. This complexity makes co-fermented coffees appealing to enthusiasts looking for something distinctive.
Do These Methods Spark Debate?
Yes, to some degree. Some coffee lovers and traditionalists feel that infused coffee, where flavors are added after processing, masks the coffee’s true, natural flavors. They believe coffee should taste like its origin, the soil, climate, and care it received, without artificial additions. These critics worry that infused coffee covers up what makes each coffee unique.
On the other hand, many producers and enthusiasts support co-fermentation because it works with the coffee’s natural fermentation process to create new and interesting flavors. They see it as a way to innovate while still respecting the coffee’s origins. Co-fermentation helps farmers and roasters stand out in a crowded market by offering more complex and authentic flavor profiles. This method also helps producers diversify their products and increase their income in a sustainable way.
Is There a Market for These Coffees?
Both infused and co-fermented coffees attract different types of coffee drinkers. While purists might hesitate, many people enjoy the novelty these methods bring.
Countries such as Japan, Malaysia, and the UAE are showing increased interest in co-fermented coffees. Roasters in these regions report great feedback, especially from customers seeking distinctive flavor profiles. These markets often appreciate the craftsmanship behind such methods, viewing them as a fusion of tradition and innovation.
Infused coffees, on the other hand, maintain a steady following due to their familiarity and accessibility. Their bold, predictable flavors appeal to casual drinkers and those who enjoy flavored beverages.
So, Are They the Same?
Not at all. Infused coffee involves adding flavors after processing, often with oils or extracts. Co-fermentation, on the other hand, incorporates ingredients naturally during fermentation, resulting in a more integrated flavor profile. Both methods add flavor, but they take very different paths to get there.
If you prefer straightforward, bold flavors, infused coffee might be your style. But if you’re curious about how fermentation can transform taste, co-fermented coffee is definitely worth a try.