Vinegar

A defective flavor taint in coffee, resulting perhaps from poor processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural..., fermentationFermentation in coffee processing traditionally referred to the stage in wet-processing of the coffee. We now understand that fermentation happens more broadly in nearly all processes, including honey..., sanitation.: 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 acidAcetic acid can lead to vinegar-like flavors in over-mature coffees, or bitterness in high quantities. But in moderate amounts it adds a positive winey note to the cup...., and come with a sourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness... edge. Lower levels can lead to positive wineyA taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East... notes. Over-ripe coffee cherries, or delays in getting picked cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or... to the mill can be the cause as well.