Cofermentation

Cofermentation seems to be the word of the moment in specialty espresso. I’ve heard utterances from self-proclaimed espresso purists that it’s a form of heresy - “coffee beans with other fruits isn’t really specialty espresso”, “isn’t cofermentation basically the vanilla iced caramel mochachocalatte of starbucks past?”

WRONG!

Many of the tastiest notes available in coffee are the fruity notes. Cofermentation with other fruits takes those notes to a new level. Anyone who’s tried the beans in the cover photo (or others from Finca Milan) knows this well. Both as espresso and iced pour-over (thanks for the suggestion kevincharm!) the fruity aroma was powerful; the blackberry flavours and gentle acidity made this a bean to behold. It took me back to one of my first cofermentation tastes - once again with the team at Mame at the roastery - in 2021.

Covid was at its tail end and we were invited to help Emmi and Daniele prepare for the world coffee championships. Thereupon we were greeted with a blueberry cofermented bean, exhuding fruity flavours which I’ve never forgotten.

Rumour has it: the rest of that particular lot was sold for 4000USD per kilo to a rich japanese chap who tasted it once and lost his mind.