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Extended fermentation
Also known as extended fermentation · long fermentation · fermentación prolongada
What it is and what sets it apart: “Extended” is relative to local standard wash (often +12–72 h). Differs from anaerobic by design, not hours alone.
How it is done: Base protocol → long monitored window → careful wash/dry.
Flavours and cup benefits: More fruit/clean ferment intensity, sometimes spice. Differentiation; high acetic/dirty risk.
Technical notes: Stop by pH/smell, not clock only. Label: extended fermentation.
Common mistakes: Do not sell “extended” without data. Defect ≠ long process.
In Cafesito
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