A taste term to describe a wine-like flavor with a similar perceived Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More and fruit, and some level of Acetic 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. Acetic acid classifies as an organic acid, More. It is found most commonly in East African specialty coffees as well as in some Centrals.
In USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like More an anaerobic A key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must More process results in something they call “Winey Coffee”, and it is very popular in Jakarta cafes. I use it to describe ripe fruit notes, pleasantly so, but not pushed to the point of A defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation.: Vinegar-like qualities are a defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation. Usually, this comes from high levels More sourness (which would be over-ripe, A defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. This often takes the form of vinegar-like aroma and flavor. Fermenty or vinegar flavors can result from high levels of More flavor… not good).