#4: Over Fermentation and Brettanomyces

I find the term "over fermentation" to be especially annoying. From a biology point of view this term is nonsense.When coffee professionals use this term it's understood to mean a defect, usually vinegar, "boozy" or like rotting fruit. Everyone agrees that it's a negative trait for a coffee to have. I think it's important to be able to identify this trait but I think this label has held fermentation back and made many (producers and roasters alike) shy away from a process that when controlled...