10/08/2026
Surprise! A mango co-ferment for you đ„
Co-fermentation in coffee carries with it a level of controversy usually reserved for other fields. Some industry veterans consider it to be equivalent to an infused or flavored coffee, while others call those critics purists. Some producers agree that whatever sells coffee is the best method, while other producers point out that co-fermentation is only achievable with great financial investmentâfor example, small family farms are generally not equipped with anaerobic tanks.
In the co-fermentation process, a coffee lot is mixed with a fruit, spice, or another flavor to act as a substrate for fermentation before drying. Despite our disagreements, most agree that co-ferments are a broad gateway that introduces new people to specialty coffee.
Is a co-ferment still coffee? Is it cheating? Is spiced w**e or fruit tea cheating? Fermentation, inoculation, and co-fermentation are different ways to appreciate coffee, especially if youâre skeptical of pour over or black coffee in general. Can anyone cheat at coffee?
Jairo Arcila is a recurring name in our coffee collection. He leans into creativity in his processing methods, including a broad array of co-ferment coffees. For this lot, Jairo floated the coffee cherries and immediately set them in a 48-hour anaerobic fermentationâdry with mango pulpâthen fully washed the coffee before drying.
This mango co-ferment has crystal-clear tasting notes of mango gummy, passionfruit, green tea, and vanilla yogurt.
