co-ferment passion fruit test results, anyone ever try that?

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try the little co-ferment batch with a passion fruit and want to share the results.

The first batch: arabica Zcherry from the subscription garden, plus fresh fruit passion into sealed Zfermentation tanks, ratio of about 20% of the weight of cherry. fermentation 72 hours in temperatures of approximately 20 ° C As a result: there's a fairly tasteless nuance passion fruit that doesn't overwire the coffee flavor. A cup score from Q-grader friend who helped evaluate:

Second batch: more mature passion fruit, more intense results and a little too noisy in the cup, too fruity until the female character is drowned.

Third batch with a passing passion fruit peak ripeness: almost no extra fruity note. It's not much different from a standard lot.

So three batches with the same recipe, The main problem is obvious in the consistency of additional raw materials. The question I haven't found the answer to: is this co-ferment reliable for regular production or is it more suitable to be made as a aligned lot which is deliberately made differently every time?

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that reproducibility thing is actually the most fundamental thing at co-ferment. Extra fruit like fruit. The pH varies depending on variety and rigorous levels, the sugar content and the aidity is also ununiform. So even with the same volume ratio, the pherment result won't be identical batches to batches. This is the structural problem with which there is no immediate solution other than the strict control of the extra raw material, which means it needs consistent suppliers as well.

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from buyer perspective, the co-fermented lot was interesting to storytelling and differentation. but being put on a regular lineup is hard because of its often different consistency of batch to batch like the one on the share. i usually treat this as a special secret or limited edition. can't be a staple menu because repeat buyer needs consistency to manage their extraction.

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there's a business model here. The farmer or processor who already has a brand strong enough to make co-ferment a lot signature every season with a changing theme. Passion fruit season is next season, rosella season. Collector buyer will be enthusiastic precisely because it's not the same every year. But this needs a pretty mature brand building first. Can't go straight from a farmer without a strong story.

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i'm interested in this. Ever read that co-ferment with cinnamon bark and the results can be notes like churros or speculoos. Can it really be achieved or more suggestive branding? I've always been as skeptical as a flavor note description that's too specific if it hasn't proven itself.

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curious about his army security. fermentation normal coffee is usually safe because the pH is down fast and the environment is not conducive to dangerous pathogens. But if there's an additional substrate of fresh fruit, does it change the dynamic of the ferment? Has anyone ever done research or tried pH monitoring tests more details of the time process co-ferment?

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the first batch is not immediately large. 5-10 kg cherry is more than enough for an experiment. Note everything in detail: added fruit brix, start pH, pH every 12 hours, temperature, and time. without comprehensive records can't improve the next batch with data. And before claim 'passion fruit notes' to buyers, ask someone else's cupping blind without knowing the passion fruit. If they can identify themselves, then it's confirm not suggestive.

co-ferment passion fruit test results, anyone ever try that?

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