Co-ferment is an experimental processing method in which coffee cherries are placed in an anaerobic tank alongside non-coffee ingredients, most commonly fruit, before they are dried. These additional ingredients influence the fermentation process, creating distinctive flavour notes and aromas in the cup.
You'll notice that all specialty coffees have tasting notes, which are identified after roasting by highly trained sensory professionals. Skilled baristas then develop brew recipes to bring these notes forward. For example, when brewed well, our house coffee should have notes of milk chocolate and golden caramel. Tasting notes may not be obvious to everyone, but the more specialty coffee you drink, the more likely you are to recognise them.
Co-ferment coffees differ in that the fermentation process is intentionally influenced, resulting in much more pronounced flavour characteristics meaning you'll probably spot a co-ferment straight away. I find them almost boozy, with a refreshing lightness akin to iced tea.
This month, we'll have Radical's latest co-ferment offering, Mango, on cold brew as a not-so-secret menu item. It's drop-dead gawwwwjus and well worth a try. We also have heaps of retail bags available at both sites, so you can grab some co-ferment beans for your home brews.