Potato Defect
The potato defect is a coffee quality defect that makes an aroma and taste of raw potatoes, caused by the Fusarium fungus infecting coffee cherries while still on the tree. This fungal presence leads to starch absorption, negatively impacting the final cup’s flavor quality.
This defect is commonly associated with environmental factors such as high humidity, heavy rainfall, or suboptimal farming practices, including ineffective pest management. While it poses no health risks, it significantly diminishes the sensory experience of coffee.
Since potato defects can only be detected after roasting, they present a major challenge for roasters, making quality control and flavor consistency more difficult to maintain.