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What it is and what sets it apart: Distinct from bright, juicy acidity. May come from dirty fermentation or incomplete extraction.
How it’s perceived or evaluated: Contrast with a clean reference. If brew-related, extend time or adjust grind; if lot-related, reject or separate.
Flavours, benefits or impact: Immediate rejection and low scores. Guests call it “bad acid”.
Technical notes: In defect cupping, log separately from Acidity score. Fermented-sour is the process defect label.
Common mistakes: Do not call all acidity sour. Do not fix a lot defect with recipe alone.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.