Co-Fermented Coffee: Why It's So Controversial And Our Hot Take - Coffee Roaster Warm Up Sessions
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- เผยแพร่เมื่อ 12 ส.ค. 2024
- There's been a lot of buzz around co-fermented coffees lately. With new regulations allowing these coffees to be used in competition, it's becoming increasingly controversial as the industry opens its doors to this processing method. Despite progress in this direction, it's not coming without a lot of push back. In this episode, we talk about what folks are saying as well as sharing our take on co-fermented coffees.
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Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA.
Chris' Video: reelC5ya86...
Max's Video: reelC5vy7k...
Jared's Video: reelC5qWGm...
I have some points to add from someone from Brazil that don't have access to central america or african coffee's very often, when we have it's either too expensive for a Brazilian to buy or too old coffee, no taste, no aroma, nothing.
So in Brazil we have a very low percentage of people drinking speciality coffee (less than 1% according to last data from FAESP) and we have very deep problem with transparency. In here is not a nich inside the nich, co-fermented coffees are like 30-35% of the market if not more, and if count carbonic maceration, semi-carbonic maceration and indulse fermentation with yeast, it's half of the market if not more. I know you guys are from the US and talk majorly to the US, but i just want to add this huge transparency issue happening, people don't know what they drink. They feel passion fruit (very common co-fermented with passion fruit or lime, because we have in every coner of the country, so people very common to passion fruit, lime, orange, pineapple, strawberry, banana, taste) and they think "man speciality coffee (wich is call special coffee in Brazil) is really the thing". So we have farmers that only do that, and sucks, because working has an barista that's not what this very small number of people want, not on the pour-over, much less in the espresso. They want floral, chocolate, caramel, medium to low acidity, and they want to feel bitter also, hell coffee is bitter, and there's good bitter and bad bitter. There's is clients that say "i just want a coffee that taste like coffee", and sometimes I don't have, it's not my shop, and i will tell my clients what they drinking, because it's ethical wrong not to and my moral values don't agree with that, and eventually I gonna be fired.
But there's is more. People don't want to say the roast level, altitute, process (just say "natural fermentation" or "anaerobic fermentation" or "carbonic maceration" when in reality is a semi-carbonic), it's a mess. And it's not only in Brazil. In parts of Europe, Oceanic, large part of southern Asia and most African countries.
It's really exhausting been a barista in this situation and someone that want the industry to grow in here. And the numbers are showing, this system of Naturuals, experimental, is not working in here, the industry is not growing, most of the farmers i know are not happy, is just a small group, a small monopoly. So i hope you guys share that this don't work. I hope someday we have a more open and transparent world, where everyone can taste great coffee. I don't know if i ever taste good coffee, and dedicate my life to coffee, not to be rich, but because i love. It's sad honestly.
I think there’ll always be trends, and that’s because people like to experiment with pushing things “to the limit” in either direction. That said, I personally don’t think that’s a bad thing, but I do think it’s just a trend. So, like all trends they’ll come and they go.
At the end of the day (for a roaster) it’s all about sourcing good coffee, from farmers they trust, and roasting that coffee to give the customers an amazing experience ( no mater how they brew ) every time they open that bag of coffee. For you at Mirror Coffee Roasters, it starts by reflecting what’s good. )
Yes, totally agree. Trends will always be a thing and that is definitely because people naturally want to push the limit of things. It's beneficial in the grand scheme of things!
Great points made here!
Definitely all about reflecting what's good for us haha
Could you list the videos from Chris Deferio and Max? Couldn't find 😢
Hey! Just updated the description of this video with links to each video. Check it out!
@@MirrorCoffeeRoasters great, thank you.