Infused coffees have rapidly gained popularity, sparking a debate in the coffee industry. While some celebrate the unique flavors and improved cup scores, others worry these methods mask the true essence of coffee. The conversation is ongoing, particularly with competitions like Best of Panama excluding infused coffees to maintain authenticity. Despite concerns, flavored coffees have been around for years and cater to a growing demand for customization. Experts like Rodrigo Sanchez and Isabella Vitaliano share insights on the distinctions between infused, flavored, and co-fermented coffees, highlighting the lack of clear definitions. The industry is witnessing a rise in experimental processing methods, which aim to enhance natural flavors without additives. Transparency in marketing these coffees is crucial to avoid misleading consumers about their origins. Ultimately, infused coffees may continue to thrive if producers can balance innovation with clear communication about their processes.
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