This lot is a "Co-ferment", a branch of 'Infused-style' processing in which fruits or natural fruit derivatives are added to fermentation tanks with coffee cherries while they ferment. After harvest cherries are depulped and placed in tanks with warm water, high sugar content fruit juice. After this they are washed and fermented in tanks with yeast for 48 hours, after which they are removed, washed and dried for 15 days.

What is an "Infused" Coffee?

The term "Infused" refers to a specific style of processing in which flavour compounds are infused into the coffee beans while they ferment and/or dry. This can be done in several ways, and the flavour compounds can be both organic and/or synthetic. The purpose of the Infused-style process is to increase the intensity of a desired aroma, which will contribute to that flavour being prominent in the cup. During classic Infused-style processing, cherries are added to fermentation tanks to which synthetic aroma compounds are added. In the "Co-ferment" version, instead of synthetic compounds, real fruits and/or fruit derivates are added to the tanks for the beans to absorb. The "Aroma-infused" version usually refers to a system whereby cherries or pulped beans are laid in sealed drying rooms or boxes. As hot air is pumped into the it, synthetic aromatic compounds are also added, allowing the coffee to absorb them as they dry. If you see the term "Thermal Shock", this will likely be an infused coffee.

Download PourOver (V60) recipe here