Submerged fermentation

What it is and what sets it apart: Water covering parchment changes metabolite diffusion—often cleaner washed cups depending on hours.

How it is done: Pulp → tank with water covering beans → timed ferment → drain/wash → dry.

Flavours and cup benefits: Often high clarity and defined acidity. Helps buffer heat spikes in hot climates.

Technical notes: Clean water and refresh matter. Label: submerged ferment.

Common mistakes: Do not think underwater stops all fermentation. Do not confuse with wet-hulled.