Fermented or sour

What it is and what sets it apart: Fermented or sour is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Aparece cuando la fermentación o el secado se descontrolan; vinagre/fruta podrida, no acidez limpia.

How it’s perceived or evaluated: Blind protocol, same grind and ratio. If one cup shows it, mark the defect and confirm as it cools. Compare to a clean reference.

Flavours, benefits or impact: Impact: lower Clean Cup / overall score and commercial rejection. Milk or sugar will not reliably fix it at the bar.

Technical notes: SCA/Q grading: log type and intensity. Typical causes: process, drying, storage or roast. Separate from positive descriptors.

Common mistakes: Do not ignore a “mild” defect. Do not call it complexity. Do not serve the lot unsorted.