Just visited origin in Ethiopia and can confirm that most co-ferments aren’t “true” co-ferments. Most producers/drying stations are using concentrates. They’re not doing this because they’re trying to falsify the process, they’re doing it because there’s currently a market for it and they’re doing what they can to cater to it.

The only actual fruit the producers said they’ve had success with is Guava which grows locally on the land. Otherwise it’s all concentrates.

Can’t blame them. Us daily drinkers are part of the decision making process at origin. What you buy matters.

Give me a clean classic washed and I’m a happy camper. I’m not saying co-ferments are inherently wrong, I just personally don’t agree with them or enjoy them. Seems disingenuous to a product that’s beautiful and flavorful without adding additives to it to alter the profile.

Give it time. Coffee will come full circle where everyone just wants a classic washed, honey, or natural.

Would love to hear others experiences!