In this case I was referring to fermented beans that are then brewed. 

There is also coffee kombucha which would be more like already brewed coffee being fermented, which should still yield a similar effect, but my guess is it would have a different taste and also the method by which you make kombucha there would be alcohol produced by the ferment. Like 0.05% so it’s generally not considered an alcoholic beverage. 

 I bought anerobically fermented bean (usually they are aerobicly fermented) from Brooklyn coffee roasters.  Different taste for sure...like old banana peels.  But not  entirely unpleasant. 

 Hmmm I wonder if those taste different than this other brand I found that uses some sort of enzyme fermentation method

dayescoffee.com 

 Even without trying it I'm almost certain that dayes will taste better. The stuff I bought is probably done as a wild fermentation in hot temperatures.  This makes the process unruly and variable, development of "off" flavors