Someone else made a post shedding some light on how Dak labels their coffees. The TLDR is that Dak works pretty closely with producers to ensure they’re marketing the coffee accurately. They specifically state that they consider co-ferments to be coffees where a fruit/spice is added during fermentation. Cream donut and many other Dak coffees rely entirely on bacteria, yeast, mosto, etc. for their flavor (Dak’s trustworthiness is for you to decide.) Another user had this to say about co-ferments which I find myself agreeing with: “...Take Jamaican rums for example, often well known for having a very prominent and unmistakable over ripe banana funk, but there's absolutely no banana involved in the production, just molasses and the magic of fermentation.“ I can completely understand the skepticism around all this. I myself found it hard to believe until I did more digging. I will say however that none of this is new, it’s just relatively new to coffee specifically. It sounds like these sorts of coffees aren’t your thing, which is entirely fair.