During the coffee post-harvest processing, mold, insect-damaged beans, and bacteria can have negative impacts on green coffee beans, leading to bitterness in the coffee. Here’s how each factor can affect and how we can completely avoid them:
Insects: Coffee beans infested by insects can suffer structural and chemical composition damage. This can lead to changes in the composition and flavor of the coffee, including increased bitterness.
Bacterial and Fungal Infections: When coffee beans are attacked by insects, they can become infected with bacteria and fungi. These bacteria and fungi can produce secondary compounds with bitter or unpleasant tastes.
Chemical Reactions: Insect-damaged coffee beans can undergo unwanted chemical reactions, altering the coffee’s flavor and creating bitterness.
Quality Loss: Insect-damaged coffee beans can lose some essential natural components like sugars and acids, causing an imbalance in flavor and highlighting bitterness.
Toxins from Insects: Insects can leave toxins or waste in the coffee beans, affecting the flavor and quality of the coffee.
For these reasons, specialty coffee roasters place great importance on selecting green beans from reputable processors. No matter how good the equipment is or how skilled the roaster, they cannot save a batch of coffee with too many defective green beans. This is just an example of defective green beans, specifically insect-damaged beans.
A specialty coffee roaster must always be grateful to dedicated and capable processors. iO Coffee is always proud of the selected green beans sourced from Coffee Future Coffee Farm.
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