The Infused Coffee Dilemma: Ethics, Transparency, and the Future of Flavor in Specialty Coffee
- Julian M. Guzman
- May 2
- 3 min read
The world of specialty coffee is at a turning point. As producers and roasters continue pushing the boundaries of processing innovation, one trend in particular has sparked both excitement and ethical debate: infused coffee.
This conversation became especially relevant to us during a recent visit to Colombia, where we had the opportunity to sit down with producers, Q graders, and exporters to discuss the new Coffee Value Assessment (CVA) format and the growing ethical concerns facing the coffee industry. That exchange reaffirmed something we’ve always believed at Gold Medusa Coffee—flavor innovation is exciting, but it must be grounded in transparency.
Later, at the 2025 Specialty Coffee Expo in Houston, the Specialty Coffee Association (SCA) echoed this same message. While no formal policy was announced, the event emphasized that as innovation evolves, so must our ethics.
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What Is Infused Coffee?
Infused coffee refers to beans that have been exposed to external flavor agents—such as fruits, herbs, spices, or wine yeasts—during or after fermentation. These additives create wild, exotic flavors like bubblegum, tropical punch, or spiced rum that the bean’s origin or varietal wouldn’t naturally express.
While the results can be captivating, they raise serious ethical concerns, especially when these coffees are marketed without proper disclosure. In contrast to traditional processing methods like natural or honey, infused coffees rely on external flavoring, which can mislead consumers and compromise producer equity.
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Traditional Processing vs. Infusion
Natural Processed Coffee
• Dried whole with the fruit on the bean
• Fruity, jammy, sometimes wine-like
• Flavor comes solely from the coffee cherry
Honey Processed Coffee
• Mucilage left on the bean during drying
• Balanced sweetness and mild fruit complexity
• Still naturally derived
Infused Coffee
• External flavors added during or after fermentation
• Hyper-flavored, sometimes synthetic
• Not naturally from the coffee cherry itself
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Can You Tell the Difference?
Sometimes. Experienced cuppers and quality evaluators often look for:
• Sensory red flags like overly dominant or artificial-tasting flavors
• Uniform flavor across all cups (rare in true specialty coffee)
• Perfumed finishes or unnatural aftertastes
There are also physical signs such as sticky parchment, strong fruit scent pre-roast, or visible residue. While advanced labs can detect unusual compounds, the most reliable way to know is transparency from the producer.
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What the SCA Is Doing About It
Our conversations in Colombia were mirrored on a global stage at the SCA Expo 2025 in Houston. Industry leaders acknowledged the mounting pressure to clearly define, label, and evaluate infused coffees.
Key developments included:
• A major update to the Q Grader Program, now based on the Coffee Value Assessment (CVA), which accounts not only for flavor but also for process integrity and traceability.
• At the Re:co Symposium, held just before the Expo, stakeholders gathered to discuss the identity of green coffee, aiming to create a shared vocabulary around fermentation, infusions, and experimental processing.
This reflects a crucial industry pivot: moving toward honest, aligned, and globally understood standards for how we define quality coffee.
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Why This Matters
When infused coffees are not disclosed, they distort the playing field. A clean, traditionally processed coffee may lose out in a competition or on a cupping table because it lacks the dramatic flavor of a manipulated one. This undermines producers who follow strict post-harvest standards and compromises buyer trust.
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Gold Medusa Coffee’s Commitment
At Gold Medusa Coffee, we honor the integrity of our producers and the expectations of our customers. Our recent trip to Colombia deepened our commitment to telling the full story behind every coffee. Whether a lot is washed, natural, honey, or experimental, we promise to label it honestly and share it transparently.
We believe there’s room for creativity in coffee. But there’s no room for confusion.
Flavor can inspire—but truth must lead.
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