Introduction:Manner recently launched a seasonal limited-edition Black Chocolate Latte, featuring a single-origin coffee bean with a red wine natural process (SOE) paired with rich dark chocolate. However, it has sparked widespread discussion due to flavor controversies. Many consumers reported experiencing fermented off-notes reminiscent of stinky tofu or overripe fruit—far from the anticipated smooth, bold dark chocolate experience. This article will delve into the actual flavor feedback on this new product, possible causes, and which groups might enjoy trying it, helping you decide whether it’s worth purchasing.

In recent years, major specialty coffee brands have rolled out seasonal specials, and Manner is no exception. Their latest offering, the “Black Chocolate Latte,” according to official information, uses a red wine natural-process single-origin espresso (SOE), paired with high-concentration dark chocolate, aiming to create a layered taste experience where silky chocolate blends seamlessly with creamy milk.

As soon as the new flavor launched, it attracted many consumers who enjoy intense, chocolatey drinks to try it in stores. However, shortly after its release, a flood of feedback emerged online, with many customers stating that the actual flavor was vastly different from what was advertised on the website or in-store, with some even bluntly saying it “didn’t taste like black chocolate at all, but more like a fermented food.”

Based on the experiences of multiple consumers, the most frequently mentioned issue with this Black Chocolate Latte was an “unusual fermented taste.” Some drinkers described it as tasting like “latte mixed with stinky tofu” or “like the smell of rotten fruit left out too long,” while others mentioned a sour, astringent, and hard-to-define fermented aroma. Many said such flavors were hard to accept, with some not even finishing a second sip before pouring it out.

Some consumers further remarked, “One sip and I thought I walked into the wrong shop—why does it taste like broad bean paste?” “I couldn’t even swallow three sips before giving up.” “I expected bold black chocolate, but got an assault of weird flavors instead.” Many also noted this wasn’t the first time they’d encountered similar issues, expressing disappointment in the brand’s quality control and calling for the drink to be taken off the menu.

Regarding this wave of flavor controversy, industry insiders and seasoned coffee enthusiasts analyzed that the problem likely lies with the chosen red wine natural-process SOE. These beans undergo prolonged fermentation during processing and usually carry distinct winey or berry notes. But if processed improperly or poorly paired with chocolate, the fermentation sensation can be amplified, even producing unpleasant off-flavors akin to stinky tofu or overripe, spoiled fruit.

Interestingly, long-time Manner followers pointed out that this Black Chocolate Latte is actually a revamped version of last year’s “Raw Chocolate Latte.” That drink was similarly mocked by many netizens for its fermented taste, earning the nickname “stinky tofu latte.” This year, despite a name change and slight recipe adjustments, it retained a similar foundational flavor profile, leading some to question whether meaningful improvements were made based on user feedback from the previous year.

Of course, flavor is inherently subjective. Some consumers stated they quite appreciated the unique character of this Black Chocolate Latte, feeling that the winey, fermented layers resembled the flavor of liqueur-filled chocolates—making it well-suited for those who enjoy complex tastes or coffee with alcohol-like aromatic notes.

If you prefer bold black chocolate and smooth milk flavors, and dislike any overly fermented or boozy profiles, it’s advisable to observe or avoid this drink for now. But if you’re intrigued by liqueur chocolates or coffee with berry or lightly fermented notes, you might want to try it yourself before deciding whether to add it to your winter special list.

Regardless of the conclusion, the launch of this Black Chocolate Latte serves as another reminder that behind every new product—from the selection of coffee beans, the degree of roasting, to the final pairing with other ingredients—greatly influences the resulting flavor profile. For coffee enthusiasts, understanding various processing methods and roast styles is also an important reference when tasting coffee.

The above content is compiled by CoffeeHunters, a coffee news website.