No, though beans with insect bores in them are more susceptible to the spores that cause this defect. At origin, discarding any coffee cherries showing damaged fruit would be a good way to eliminate PTD. I've heard that you can eliminate them by smell by dividing the coffee into two containers and then smelling. Further divide the container with the tainted smell until you have it narrowed down to one or a few beans. Not sure if this is for green or roasted coffee. Here's the Brave search engine summarizer:
Potato Taste Defect (PTD) is a flavor defect that affects coffee across the Africa Great Lakes Region.2 It is caused by an airborne bacteria that can enter the coffee cherry whenever there is a puncture/tear in the outer skin.0 The spore in the region can cling to any cracks and crags of the green coffee bean, and as that spore begins to grow, the coffee's immune system attacks the spore, resulting in a release of a chemical that tastes like steamed vegetables to us drinkers.3 PTD affects one bean instead of an entire coffee tree.1 Two main insect pests of coffee, Antestia bug (Antestiopsis thunbergii) and coffee berry borer (Hypothenemus hampei), occur in the same region and may be directly or indirectly responsible for the spread of PTD.2
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Comments
Add a touch of gravy instead of creamer.
Trapped in the People's Communits Republic of Massachusetts.
It tastes like bad, raw potato, it'd be hard to sell to someone who hadn't lost their sense of taste/smell.
Can you spot the bad beans by how they look?
No, though beans with insect bores in them are more susceptible to the spores that cause this defect. At origin, discarding any coffee cherries showing damaged fruit would be a good way to eliminate PTD. I've heard that you can eliminate them by smell by dividing the coffee into two containers and then smelling. Further divide the container with the tainted smell until you have it narrowed down to one or a few beans. Not sure if this is for green or roasted coffee. Here's the Brave search engine summarizer:
Potato Taste Defect (PTD) is a flavor defect that affects coffee across the Africa Great Lakes Region.2 It is caused by an airborne bacteria that can enter the coffee cherry whenever there is a puncture/tear in the outer skin.0 The spore in the region can cling to any cracks and crags of the green coffee bean, and as that spore begins to grow, the coffee's immune system attacks the spore, resulting in a release of a chemical that tastes like steamed vegetables to us drinkers.3 PTD affects one bean instead of an entire coffee tree.1 Two main insect pests of coffee, Antestia bug (Antestiopsis thunbergii) and coffee berry borer (Hypothenemus hampei), occur in the same region and may be directly or indirectly responsible for the spread of PTD.2
Stumbled across some recent videos on Liberica
https://dailycoffeenews.com/2024/05/01/study-roast-profiles-affect-sourness-and-acidity-in-coffee/
I'm really enjoying the Costa Rica Red Honey Don Oscar this morning that I roasted the weekend before last. Great bold, sweet, and deep flavors.