If you’ve ever had a coffee that tasted surprisingly fruity or a little different from what you expected, fermentation was probably part of the reason.
Fermentation is a natural stage in coffee processing. After coffee cherries are picked, the fruit around the bean begins to break down naturally before the beans are dried.
That breakdown affects flavour.
A shorter, more controlled fermentation usually creates coffees that taste cleaner and more balanced. Longer or more experimental fermentation can bring out brighter fruit notes, deeper sweetness, or flavours that feel a bit more unusual and layered.
It’s similar to what happens in foods like sourdough, yoghurt, wine, or kimchi. Fermentation changes flavour. Coffee is no different.
This is one reason two coffees from the same region can taste completely different. The variety, processing, roast, and fermentation all shape what ends up in the cup.
Natural and honey-processed coffees often spend more time in contact with the fruit during fermentation, which is why they can taste sweeter or fruitier. Washed coffees are usually more controlled and tend to produce a cleaner, brighter profile.
Want to go deeper? Discover more in our Journal, where we break down coffee flavour, processing, sweetness, and the details that shape what’s in your cup.
