Fruit Co-Fermentation (Mosto)

A family of practices in which coffee is fermented alongside fruit or fruit derivatives — most notably mosto, the fermented juice of coffee cherries themselves, but sometimes other fruits, juices, or spices. In mosto processing, a batch of ripe fruit or pulped coffee is pre-fermented to produce a living, microbe-rich liquid that is then reintroduced to new lots, amplifying fermentation activity and fruit-linked aromatics. Co-fermentation differs from flavored coffee in one crucial way: nothing is added after roasting, and everything in the cup arises from fermentation chemistry at origin. Flavor tendencies: pronounced, almost confected fruit intensity — tropical and berry notes pushed well beyond the baseline lot.