What Is a Co-Ferment? Exploring Fruit-Fermented Coffee

At Backyard Beans, we’re always on the lookout for exciting ways to experience coffee—and few innovations have sparked as much curiosity (and flavor!) as co-ferment coffees. These coffees push the boundaries of traditional processing and create flavor profiles that are vibrant, juicy, and completely unforgettable. We have two on our menu for a limited time – Juicy Strawberry and Tropical Splash.

So… what exactly is a co-ferment?

A co-ferment is a coffee that’s fermented with added fruit, fruit juice, or dehydrated fruit before drying. This process happens shortly after the coffee cherries are harvested—usually right at the farm or a nearby processing center in the coffee’s country of origin. It’s a creative way for producers to experiment with flavor, adding complexity and fruit-forward notes to the final cup.

Co-ferments can be processed in a variety of styles—natural, honey, anaerobic, or even washed. But no matter the method, the addition of fruit during fermentation changes the game.

The Coffees

To highlight the magic of co-ferment coffee, we’re releasing two limited-edition coffees – available in retail bags and cold brew cans in our cafes. These experimental coffees are the perfect introduction to the world of co-ferments – where creative processing meets delicious, fruit-forward flavor.

Tropical Splash Co-Ferment

The co-ferment coffee starts with Pink Bourbon cherries grown in San Agustín, Huila, Colombia. The cherries are fermented anaerobically with dehydrated coconut and coconut water. After 144 hours in sealed tanks, the coffee is sun-dried with lemon peel for 30 days. 

We blend this with our washed process Ethiopia Yirgacheffe Kochere to balance the intensity. The result is a coffee that will take your mind straight to the beach with aromas and flavors of coconut, pineapple, citrus, lemon and mango.

Juicy Strawberry Co-Ferment

The co-ferment coffee is sourced from coffee farmers in San Agustín, Huila. Farms here are at 1,750 masl and the common varieties are Caturra, Colombia, Castillo and Pink Bourbon. Initially, the coffee cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. Things get dialed up a notch as the coffee is de-pulped and anaerobically fermented for 5-days with dehydrated strawberries. 

We blend this with our washed process Ethiopia Yirgacheffe Kochere to balance the intensity. Kochere serves as the perfect companion with its delicate, floral and citrusy profile allowing the Strawberry to take center stage. The cup is bursting with notes of milk chocolate, strawberry, and grape.