Potato Defect

Potato Defect: A notorious and distinct sensory defect in coffee that imparts an unmistakable aroma and flavor reminiscent of raw, freshly peeled potatoes. This defect is caused by a chemical compound (specifically 2-isopropyl-3-methoxypyrazine) introduced by bacteria transmitted through the punctures of the antestia bug. It is notably prevalent in coffees from East African countries such as Rwanda and Burundi.