Medicine-like, alcohol or chemical type flavor taint.: A defective flavor characterized by a penetrating medicine-like, alcohol or chemical type taint flavor. This type of defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee sample are termed defects, and scored against More usually comes from poor processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More or storageGreen coffee in general can be stored quite a while with little loss in quality, when compared to roasted coffee which loses freshness much sooner . Bright, delicate coffees can seem to fade faster; earthy More, but could indicate that the coffee has absorbed the smell of some industrial material: tainted jute bags, stored it plastic at high temperatures, etc.
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