Not a huge fan of infused coffee personally but can see the appeal. I’ve tried a few “natural” beans recently that basically have the cherries on in the drying process leading to some really cool flavours without adding anything.

One of the ones I tried was this Colombian from Casa Espresso which was insanely lemon-y. Almost to the point of being too sickly sweet!

I’ve had some mango-infused beans that were quite interesting, from a small roaster in Hungary. I don’t like acidity at all, so getting any fruity notes in a coffee that’s not tainted by acid is a rare find for me, so I liked it quite a bit. On the other hand I don’t really see the difference of adding (microdosing, really) flavorings to the coffee after brewing if I just want a hint of something else.

Been experimenting around a bit, and what really does it for me is to use a cinnamon stick to stir a freshly brewed espresso for a a few seconds. Can be reused for weeks. Adds a very subtle, mellow flavor that I quite enjoy.

Not a fan. I tried a lemongrass infused anaerobic washed coffee from Black & White that just seemed to leave a dry finish on the mouth. Ultimately, I think infusions are a bit gimmicky, and I have migrated away from roasters who are leaning into them (like B&W). I’m loving pretty much everything from Flower Child right now, and keep coming back to them.

I am not a fan of flavored coffees but on the odd chance I get to Chapel Hill, N. Carolina, I always stop by a gourmet food shop named: A Southern Season. They have a Southern Pecan Coffee that is just lovely.

Not exactly the answer to your question but I have saved some bad beans by throwing a cinnamon stick into the brewed coffee to steep for a minute. This can make otherwise nearly undrinkable beans palatable. Don’t let the stick steep too long though or you’ll get a super spicy cinnamon concoction.