Vinegar


Vinegar

Vinegar-like qualities are a defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation. Usually, this comes from high levels of acetic acid, and come with a sour edge. Lower levels can lead to positive winey notes. Over-ripe coffee cherries, or delays in getting picked cherry to the mill can be the cause as well.

See also: Acetic Acid, defect, ferment, fermented, fermenty, sour, winey