So when you make coffee, you start with a cherry, remove the pit, end up with a green bean, and then ship that to a roaster. Between the removal of the cherry and the shipment, though, you can also ferment the coffee, which increases its shelf life, de-acidifies it, and makes it a little easier on your body. Most coffee skips this step, some does not, and now here we are.

Co-fermented coffees are what happens when you ferment the coffee with a bunch of other fruit in the bath. This increases the sugar content (making it nicer for microorganisms) while also heavily imparting the flavor of the fruit on the coffee.