Cold fermentation

Also known as cold fermentation · fermentación en frío · low-temperature fermentation

What it is and what sets it apart: Cold lengthens times and can favour clean/lactic profiles vs acetic spikes in heat.

How it is done: Material in refrigerated tank or cool room → longer ferment → wash/dry.

Flavours and cup benefits: Clarity, fine sweetness, less acetic bite. Consistency in hot zones.

Technical notes: Needs energy/infrastructure. Label: cold fermentation.

Common mistakes: Cold does not remove all risk. Do not use hot-climate timings.

In Cafesito

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