26/06/2026
We wanted to share, with the level of detail and rigor that matters to us, why we don’t sell coffees marketed as “infused” or “co-fermented” at Pergamino.
A few days ago, we conducted a study together with Centro de investigación , the research center at Universidad Surcolombiana, to better understand what’s really behind these coffees, known for their remarkably intense and literal flavor profiles. From the beginning, we questioned whether these coffees truly resulted from 100% natural processing or whether they contained synthetic additives that weren’t being disclosed to consumers. But we didn’t want to draw conclusions without evidence.
The results were very clear, we analyzed 25 co-fermented coffee samples, and every single one contained a synthetic additive called propylene glycol.
Although we don’t enjoy these coffees from a sensory perspective, we deeply respect the people who do. This isn’t about personal preference—it’s about transparency and their deeper repercussions on our industry. We believe producers should clearly communicate how these coffees are processed, and when synthetic additives are used, consumers need to know.
We know this video is a little longer than usual, but if you’re curious and want to learn more, we invite you to visit our YouTube channel or listen on Spotify, where we share the full findings of our research and explain in greater detail the research conducted and why we’ve chosen not to sell these types of coffees at Pergamino.
