coffee tastes like wine or tropical fruit, is it still coffee or is it a different category?

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more and more coffee from the carbonic maceration process or anaerobic Zfermentation which is flavor profiling extremely extreme. There's literally feeling like red wine, there's a promotion berry or a very powerful tropical fruit.

The person who first tried to confuse it doesn't feel familiar as coffee.

This polarization is interesting. Is flavor innovation like this good for industry? Or are we moving too far from what makes coffee into coffee?

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That carbonic maceration could indeed be drastically alter the flavor profile due to the Zfermentation process Zanaerobic that occurred in the CO2-rich environment produced very different extremes and alcohol from washed or natural. It's not manipulation, it's an amplification of an existing process, only with more controlled parameters.

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more interesting questions perhaps: who bought this and for experience what? if the consumer's target is someone who doesn't "like traditional coffee" but open to coffee as an ingredient, it's not a new market that wasn't preoccupied specialty coffee. expansion, not replacement.

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i love an experimental copy, but is there a point where i start asking, is this coffee or extract fruit under the name coffee? i don't mean to belittle innovation, but as a daily driver i'm still a prefer who still has a familiar coffee character in his basement.

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from the side of roasting, seeds with fermentation experience that are truly Challenging differently. High sugar residue and fermentation compounds have a reaction to Maillard phase and more reactive caramelization at the same temperature. profiles that work for washed original cannot be applied directly to carbonic maceration lot.

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in the international barista competition over the last few years, seeds with experimental processes dominate podium. the judge is used to being educated. but it's a very specific environment, much different from the daily consumer market that the majority still wants coffee taste like coffee.

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the interesting thing is for me to be in the potential paling. The coffee carbonic maceration with fruitinesis might be more interesting as a paping companion for dessert or even a cocktail base than a morning coffee. innovation of taste can open a new use case.

coffee tastes like wine or tropical fruit, is it still coffee or is it a different category?

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