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What it is and what sets it apart: Fermentation is biochemistry, not a flavour name. Time, oxygen, microbiota and substrate change the cup.
How it is done: After pulp (or with cherry), yeasts/bacteria act until mucilage slips or target pH → wash/dry.
Flavours and cup benefits: Can bring clarity (short wash) or complexity (extended/anaerobic). Poor control = vinegar, onion, phenol.
Technical notes: Measure time, temp, pH; clean water. Label by process design.
Common mistakes: More fermentation ≠ better coffee. Do not ignore drying.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.