Uncovering the Science Behind Fermented Coffee

Scientists in Switzerland have identified six distinct compounds that contribute to the unique flavor of fermented coffee, with three definitively identified as 2-methylpropanal, 3-methylbutanal, and ethyl 3-methylbutanoate, all associated with distinctive "raspberry notes with a hint of rose water." Understanding how the aromas are generated will help producers standardize their fermentation processes, which is currently largely done by trial and error, and could scale up the availability of fermented coffees with very unique, fruity, and delicious flavors.