Specialty coffee · Worth knowing

Cofermentation is emerging as one of the hottest trends in specialty coffee, allowing producers to create distinctive flavor profiles by using anaerobic fermentation with wine yeasts and additional ingredients like fruits, herbs, and spices. The process, which originated in Colombia around 10 years ago, enables farmers to transform standard coffees into premium products with pronounced flavors—peach, strawberry, blackberry, jasmine, and others—while adding zero calories and potentially tripling prices for coffees that normally wouldn't command premium pricing. Unlike conventionally flavored coffees where manufactured oils are sprayed post-roasting, cofermentation occurs near production sites, keeping more value with farmers. Specialty coffee roasters are employing diverse approaches: some, like Kos Coffee's Russell Bruguiere, roast coferments lightly and serve them black to highlight nuances, while others like Modcup's Justin Wilde blend them with other coffees to add complexity without overwhelming intensity. Coferments serve practical purposes in coffee education and menu expansion, offering accessible flavor reference points for untrained palates and creating seasonal offerings. However, debate persists within the industry, with some roasters arguing cofermentation masks natural coffee flavors and terroir expression, though supporters emphasize that coferments appeal to both coffee enthusiasts and casual drinkers, particularly when paired with milk in beverages like lattes.

Lithuania's Huracán Coffee won the 2025 Global Coffee Awards World Championship, reflecting intensifying competition among specialty coffee roasters seeking differentiation through quality and recognition. International competitions like the Global Coffee Awards have become key benchmarks for establishing excellence in the specialty roasting craft, with roasters competing from across Europe, the US, Canada, and coffee-producing countries.

Luckin's 30,000th store opening in 2026 marks a significant premium positioning shift in China's specialty coffee market, featuring limited pour-over coffees made from champion beans priced at 68 yuan per cup. The article traces how the specialty coffee industry evolved from Seesaw's craft-focused approach and Manner's efficient affordability model to current market stratification, where brands either pursue premium single-origin positioning with professional brewing techniques or develop retail channels and adjacent products. Manner responded to Luckin's upmarket pressure by raising its SOE product prices to 25-30 yuan in April 2026, emphasizing higher-quality beans, while Peet's Coffee demonstrates a dual-brand strategy targeting both price-insensitive premium consumers and mid-market segments through ready-to-drink retail offerings that now generate over 30% of revenue.