off-flavor. The level of fermentation is assessed using a generally subjective and unreliable method called the "cut test", wherein a set of beans are bifurcated and quantities of different colors are counted.

Microbiology

During fermentation, the bean embryo is killed by heat and acidity generated by microbes, providing for an environment where flavor precursors can develop. When beans are removed from their pods, they are naturally exposed to these

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