Usually a taste 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..., reminiscent of the smell of flavor of sweat, sometimes considered mildly positive.: Usually a taste defect, reminiscent of the smell of flavor of sweat, sometimes considered mildly positive. It can be the result of bad storageGreen coffee can be stored much longer than roasted coffee: Roasted coffee starts to lose its aromatics in 10 days after roasting. Green coffee can be stored months... conditions for green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,..., but we have also experienced it from roast profiles where the seed is over roasted on the interior due to too much conductionThe transfer of heat between matter. In coffee, conduction heating is contrasted with convection heating, which occurs in a moving fluid. in the thermal transfer. It is an unsweet taste. Some Kenyas can be mildly sweaty, i.e. akin to minerallyA flavor or aroma reminiscent of minerals.: A flavor or aroma reminiscent of minerals, which can be a positive characteristic if it is a secondary flavor sensation. Salty..., not with a stench of foul sweat. It can be found in Yemeni coffees as well, along with leather and hide notes, and has some relation to mustyOff aroma and flavor that reminds one of a dank, moldy closet. This flavor can hint at a dangerous coffee mold and should not be consumed.: Off aroma... flavors in IndonesiaUSDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was... coffees.
