Experimental
Co-fermented (infused)
Other fruit, juice, spices or nutrients are added during fermentation. Very intense, but some of the flavour does not come from the coffee itself, so we label it clearly.
This method adds ingredients other than coffee (such as fruit or spices), so some flavour does not come from the coffee itself.
Steps
- Prepare ferment
- Add fruit, spices or other ingredients
- Co-ferment
- Dry
Effect on taste
- Acidity
- +1
- Sweetness
- +2
- Body
- +1
- Fermentation
- +2
QLC co-fermented (infused) coffees
Other methods
WashedNaturalHoneyPulped naturalWet-hulledKenyan double washedAnaerobicDouble anaerobicCarbonic macerationYeast inoculatedLacticThermal shockKojiBarrel agedSwiss Water decafSugarcane (EA) decafCO₂ decaf