Why does this SOE coffee taste fermented to some drinkers?

Manner released a seasonal Dark Chocolate Latte built on a red wine natural SOE, described officially as pairing deep chocolate with a delicate, sweet finish. After launch, many customers said the chocolate note was missing and reported a fermented taste compared with fermented bean curd or rotten fruit, prompting calls to pull the drink from shelves and comparisons to liqueur chocolates.

Longtime fans noted the drink resembles last year's Raw Chocolate Latte, which drew similar complaints about a fermented note. The gap between the official tasting notes and what buyers tasted comes down to the natural SOE: fermentation-driven fruit and wine flavors can read as funky rather than chocolatey once milk and dark chocolate are added.

Recently, Manner launched a seasonal limited Dark Chocolate Latte, officially claiming it uses a red wine natural SOE paired with rich dark chocolate to deliver a delicate, sweet finish. However, after the new product hit the market, many consumers reported that the taste was vastly different from the promotion—the dark chocolate flavor was lacking, and instead there was a strange fermented taste resembling fermented bean curd or rotten fruit, sparking heated discussion. Some said they poured it out after just two sips and urged the brand to discontinue it. Longtime fans pointed out that this new product is actually an upgraded version of last year's Raw Chocolate Latte, which was already criticized last year for tasting like fermented bean curd. Still, some customers were drawn to its unique flavor, comparing it to liqueur chocolates. This article walks you through detailed feedback on this controversial new product and the reasons behind it.

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Recently, Manner officially announced the launch of a seasonal limited new product—Dark Chocolate Latte. According to the official description, this drink uses a red wine natural SOE combined with rich dark chocolate, offering a silky, smooth sweet aroma woven from velvety milk and deep chocolate on the first sip.

For chocolate lovers, Manner's limited new product clearly hit right at their preferences. Not long after the new product went on sale, many intrigued consumers brought their own cups to nearby stores, eager to be the first to try it.

But when these brave fans got the new product and took a sip, they immediately regretted it, joking that they should have restrained their curiosity and not rashly served as guinea pigs for a new product. Some also sighed helplessly after trying it, saying that if time could turn back, they would rather return to the moment they placed the order and replace the Dark Chocolate Latte in their cart with a cup of chocolate.

Most feedback was that the actual experience of Manner's Dark Chocolate Latte was vastly different from the official promotion: the dark chocolate aroma was not prominent enough, there was no chocolate taste, and instead there was a strange fermented note. Some described it as "a piece of fermented bean curd added to a latte," others felt it was "the taste of rotten fruit," and still others said it was a sour, indescribable odd flavor.

Many consumers admitted they could not accept the strange flavor in the Dark Chocolate Latte, saying "I poured it all out after two sips," "It's so bad, I dumped half of it," and "I couldn't even swallow three mouthfuls." Some customers had originally been full of expectations for the new product, but after tasting this "fermented bean curd latte," all that remained was disappointment. They directly called out, "Manner, do you not have a mouth? Taste this yourself—is it good?" Some even urged the brand to quickly discontinue this new product that "makes you burp with a doubanjiang taste."

In response, some analyzed that the reason customers found Manner's new product strange-tasting was probably related to the SOE coffee beans used to make the drink. They speculated that the brand's choice of this red wine-flavored natural SOE combined with dark chocolate was originally intended to let tasters experience a flavor similar to liqueur chocolates.

Unexpectedly, the red wine flavor of the coffee beans itself dominated the overall taste of the drink, making customers who could not accept the red wine flavor feel after trying it that the fermented note was too strong, somewhat similar to fermented bean curd or doubanjiang.

Some loyal longtime fans revealed that Manner's limited new product is actually an upgraded version of last year's Raw Chocolate Latte. But after last year's Raw Chocolate Latte was launched, many netizens had already complained that it tasted like fermented bean curd, making it one of the drinks some users were unwilling to buy again.

A year later, the Raw Chocolate Latte returned with a new look, but the taste had not changed much. Longtime fans could not help but lament that the brand may not have paid attention to last year's feedback from netizens, causing the formula upgrade to seem to miss the point. That is why this product has been mocked by consumers as a "fermented bean curd latte" for two consecutive years.

Still, tastes vary from person to person. Although some customers expressed regret without hesitation after trying it, other customers were attracted by its unique flavor after drinking it and added the Dark Chocolate Latte to their winter drink repurchase list. They suggested that if netizens want to try this Dark Chocolate Latte, they might first consider whether they can accept the taste of liqueur chocolates before deciding whether to buy it.

Image source: Xiaohongshu

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