The New Frontier of Flavor: Co-Fermentation and the Ethics of “Infused” Coffee
Dubai – Qahwa World The specialty coffee sector is undergoing a radical transformation in post-harvest processing. The emergence of co-fermentation—the practice of introducing non-coffee organic substrates during fermentation—has created a new category of flavor profiles. This article explores the mechanics of this method, the regulatory challenges regarding allergens and labeling, and the philosophical debate defining</p>
