Stinker
Stinker refers to defective coffee beans with a strong off-putting odor caused by excessive fermentation during wet processing. This issue typically occurs when beans remain trapped too long in fermentation tanks or depulping machines, creating a favorable environment for bacterial growth.
Stinker beans can be detected under UV light – they glow blue and must be removed before roasting. If not properly sorted, they can taint an entire batch, producing an unpleasant smell and a sharp, vinegary taste due to excessive acetic acid.
Fermentation is a crucial step in coffee processing, shaping unique flavor profiles. However, if not carefully managed, it can lead to serious defects. Strict monitoring and meticulous sorting are essential to maintaining coffee quality and preserving its purest flavors.