Innovations in coffee processing methods have gained traction over the last decade. One of the most divisive of these innovations is the infused or macerated coffee, referring to the process of transferring flavour from one item to another, most commonly from fruit or spices to coffee during fermentation. The specialty coffee purists would argue that there is no place for infused coffee, as it goes against the core premise of tasting the terroir of a specialty coffee. Proponents argue that it meets the demands of consumers and follows the lead of the broader food industry and consumer taste preferences.
Whichever side of the infused coffee debate you are on it is undisputable that specialty coffee producers are innovative, risk takers responding to consumer demands and anticipating future trends like any accomplished product designer.
Whilst the end product may not be to everyone’s taste preference the coffee producers are carving out a new niche market and in the process challenging the very foundation of specialty coffee. They are nothing shy of trailblazer status and only time will be the judge of their audacious efforts.