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Cofermentation: How Coffee’s Flavor Landscape Is Changing 

Posted Sep 22, 2026 in News

Post-harvest processing has always shaped cup profile in coffee, but over the last decade producers have increasingly borrowed from other industries to add value and sensory intrigue to their offerings. Cofermentation, a practice with roots in winemaking, allows coffee to ferment alongside non-coffee ingredients. Innovative producers are now introducing everything from mango to lavender into the fermentation tank, creating experiences that push the boundaries of coffee. The practice remains polarizing, but love it or hate it, cofermentation is here to stay. 

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