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Hi all,
I've seen information from a lot of sources stating that criollo only needs 2-3 days for fermentation, whereas other varieties need about 5-7 days. Why is this? Is it just because criollo has a less bitter taste? Or does the fermentation process for criollo actually take place quicker/faster? Is criollo fully fermented in 2-3 days?

Tags: criollo, ferment, fermentation

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