What happens when you add modern instruments to a folk melody - does it stop being folk, or does folk simply evolve?
In recent years, blending modern elements into traditional art forms has become a powerful way to reach younger audiences - and to help ensure these beautiful traditions stay alive and relevant to contemporary tastes. The debate usually isn’t whether we should do it. It’s how we do it - with respect, intention, and clarity.
In coffee, we’re having kind of the same conversation.
Since 2023, co-fermentation has surged in popularity across the specialty coffee world. For many people, it’s also been an accessible entry point: flavor notes are often louder, clearer, and easier to recognize.
With newer assessment systems like CVA (Coffee Value Assessment), these coffees may even trend toward higher scores due to their intense sensory impact.
* Great for selling and storytelling
* Often easier to roast than naturals or washed coffees, because added aromas can mask minor defects or roasting imperfections - reducing pressure to invest in highly precise equipment or extended roast development.
But a bigger attraction doesn’t automatically mean better balance.
Sometimes the coffee’s original character is overshadowed by added flavors - making the cup thrilling at first sip, but harder to enjoy day after day. After years of roasting and working behind the bar, we’ve found the coffees we return to most often aren’t always the most dramatic. They’re the ones with balance: clear acidity, pleasant sweetness, controlled bitterness, and a clean structure.
Co-fermented coffee remains divisive, but it undeniably has a market - and we don’t oppose the technique. We believe it should be used with care, control, and transparency. Co-fermentation doesn’t mean the final cup will taste exactly like the added ingredient; the process transforms it into something new. Done well, it can shine in certain drinks and elevate the customer experience.
As Mathieu Theis said during the Swiss Barista Championship 2025 Final: people aren’t necessarily against co-fermented coffee - they’re against hiding it. The most important thing is transparency.
