Infused coffees have sparked intense debate within the specialty coffee industry. Some see them as a creative evolution in coffee processing, while others view them as inauthentic. This divide has grown as infused coffees have become more popular and diverse in certain markets. Experts like Kyle Ramage, Ennio Cantergiani, and David Paparelli share their insights on this topic.
• Infused coffees are made by co-fermenting green coffee with natural ingredients, creating unique flavors.
• There is confusion over terms like “infused,” “flavored,” and “co-fermented,” leading to transparency issues.
• While infused coffees can enhance farmers' incomes, concerns about product integrity and health risks from artificial flavors persist.
• The demand for infused coffees is growing, especially in emerging markets, although skepticism remains in more mature markets.
Understanding the nuances of infused coffees is essential as they challenge traditional notions of flavor and processing. This ongoing discussion is crucial for the industry's future, especially concerning farmer livelihoods and climate resilience.
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