How do East African farmers address PTD in coffee flavor?
East African coffee is famous for its layers of fruity and milk chocolate flavors that specialty coffee enthusiasts absolutely love. However, the coffee lots here also encountered PTD in coffee flavor. This is an uncommon error but still affects the user experience and farmers’ livelihoods. What is PTD? How have East African Farmers addressed this shortcoming? Let’s find out with XLIII Coffee!
What is PTD in coffee flavor?
PTD (potato taste defect) is also known as potato taste defect of coffee. As the name suggests, this defect causes a cup of coffee to taste like raw potatoes. Usually they appear in coffee lots from Rwanda, Burundi, Congo, Western Uganda.
PTD defects are caused by a chemical called 2-Isopropyl 3-methoxy pyrazine (IPMP). However, the cause originates from the beetle Antestiopsis orbitalis. It is a type of shield beetle that can be found in many regions of the world, including in Pakistan, India and Sri Lanka. However, the antestia bug that causes PTD is mainly found in the Great Lakes region of Africa. The adult beetle is about 6 to 8mm long, shield-shaped, dark brown mixed with orange and white patches. They often hide in fruit bunches or flowers, making holes in the fruit, allowing bacteria to enter, creating pyrazine, which causes the smell of raw potatoes.
PTD defects in coffee flavor severely affect East African farmers
Coffee from the East African region possesses incredibly rich, diverse flavors and can score 90 SCA points or more. But when faced with potato defects, the coffee scores dropped and did not meet standards, causing great losses to manufacturers. Ruth Ann Church – President and founder of Artisan Coffee Imports said that at the 2013 Cup of Excellence (CoE) events, up to 62% of Baristas from Burundi and 51% of Rwandan Baristas had to withdraw from the competition because of coffee. have PTD.
PTD also hinders the development of the coffee industry in some East African countries. Research has shown that just one additional antestia beetle per tree can increase the risk of PTD occurring by up to 73%. It is estimated that having 15 antestia beetles per tree can cause a yield decrease of 30% – 38%.
For the specialty coffee industry, this defect has caused serious losses to farmers in areas affected by PTD. They not only cause farms with antestia worms to reduce output and quality, but also cause other farms in the area to lose sales and reputation.
How to prevent PTD defects in coffee flavor?
Experts have proposed many and conducted many studies, but until now no solution has been proven to completely eliminate this defect. However, manufacturers can cooperate to minimize risks. According to the President of Artisan Coffee Imports – a green coffee trading company headquartered in Michigan, USA that specializes in supplying Rwandan and Ethiopian coffee, manufacturers should have a more comprehensive process to check PTD from cultivation to Processing. Besides, they can create a flavor guarantee policy for roasters. In particular, the contract should include an agreement on quality control and taste defects between the parties.
Roasters should grind coffee in small batches and not use these coffees for concentrated drinks like espresso or AeroPress. If coffee is discovered to have PTD, the roaster must filter and clean the grinder carefully.
In addition, to reduce PTD, the coffee industry should invest and support coffee production in this area. When receiving many sources of capital, farmers can focus on improving and developing their farms, thereby completely preventing PTD.
PTD errors in coffee cause coffee to lose its delicious flavor, but avoiding using coffee from these countries will be a great disadvantage to farmers who are trying to grow high-quality coffee. Besides, potato-flavored coffee is not common. Therefore, we need more support to support these farmers in developing their coffee.
If you want to enjoy specialty coffee in East African countries without worrying about PTD errors, stop by XLIII Coffee to experience Gisheke #21132, Vunga #21135 from Rwanda or Nyagishiru #1552 from Burundi!
Don’t forget to follow XLIII Coffee’s journal channel to read lots of useful information.
Articles you may be interested in:
– SCA Barista’s new 2024 SCA Skills Diploma System should know
– Decaf – Secrets about the world of decaffeination you should know
– The 5th World Coffee Conference is extremely large with an exhibition area of 8000 square meters
Bài viết mới
- Taste the Origin
Nueva Alianza Pacamara #4733 – The essence of Cusco with elegant jasmine notes
Nueva Alianza Pacamara #4733 is a testament to the miraculous terroir and dedicated cultivation of the renowned Cusco region. The combination of the characteristic Pacamara bean size and ideal altitude has forged a flavor profile of immense sophistication and depth. From the very first moment, this lot captivates with its elegant jasmine notes, radiating a gentle, pure fragrance akin to a flower blooming in the morning dew.
- Taste the Origin
Nueva Alianza Orange Gesha #4737 – An expedition of recessive genetic traits into the sensory realm
In a world of authenticity, Nueva Alianza Orange Gesha #4737 represents the proud emergence of rare biological traits often obscured by nature’s universality. Carrying a recessive genetic code, Lot #4737 embarks on an “expedition” into the connoisseur’s mind, where record-breaking fructose concentrations are released to perfectly fill every sensory gap with absolute smoothness and purity.
Through washed processing and extremely-light roasting, vibrant citrus nuances and ethereal floral notes, once hidden deep within the genetic structure, now manifest with power, transforming the tasting experience into a journey of ontological completion, where the rarity of recessive genes finally reigns supreme in flavor.
- Taste the Origin
Nueva Alianza Maragogipe #4735 – The “Giant” at the center of attention
Amidst a world of countless specialty coffee beans, Nueva Alianza Maragogipe #4735 emerges as a symbol of grandeur, instantly commanding attention with its distinct appearance. Affectionately dubbed the “Giant” for its impressively mutated “Elephant Bean” size, lot #4735 from Nueva Alianza stands as a testament to nature’s wonders in the Cusco region. Yet, its true allure extends far beyond its imposing exterior; hidden within these colossal beans lies a gentle “soul” blooming with pure floral and crystalline fruit notes.
Nueva Alianza Sidra #4736 – The sweetness born from the resilience of the Andes
Unlike the airy aromatic layers so often encountered, a cup of Nueva Alianza Sidra #4736 takes command of the palate through a distinctly physical sense of “weight” the creamy richness of Blueberry Yogurt and the dense, syrupy sweetness of a spoonful of Berry Jam. This shimmering, viscous body, achieved through the traditional Natural process, is the compressed result of the harsh cold currents that sweep across the Andes at 1,820 meters above sea level. At a deeper level, the sheer weight carried within this cup becomes a beautiful metaphor for the iron discipline and resilience of producer Dwight Aguilar Masías a man who has spent his entire life holding his ground, protecting an inherited landscape against the brutal upheavals of time and circumstance.
- Taste the Origin
Ziriguidum #2 – A Proud Rhythm from the Heart of the Cerrado Savanna
In the native language of Brazil, Ziriguidum is an onomatopoeia capturing the powerful, frenetic rhythm of Samba percussion. Yet, as the namesake for the Ziriguidum #2 – Masterpieces Auction 2025 lot, this rhythm takes on a quieter, more profound meaning. It perfectly encapsulates a beautiful natural paradox: the flourishing of the fragile, caffeine-deficient Laurina variety amidst the harsh, arid expanse of the Cerrado savanna.
Rejecting all artificial fermentation techniques, producer Daterra Coffee preserves this pure genetic code through a meticulous Natural process, guided only by the primal sun. To taste Ziriguidum #2 is not merely to experience a sparkling flavor profile; it is an exploration of nature’s resilience, ecological restoration, and the absolute pinnacle of artisanal craft.
- Taste the Origin
Big Tree Estate PB #2516 – A Healing Symphony of the Western Rift Valley
Originating from the majestic Western Rift Valley, Big Tree Estate PB #2516 is an emotional symphony, offering a healing melody to souls seeking tranquility. Crafted from rounded Peaberry beans – the convergence of the highlands’ essence and vital energy, this coffee lot delivers a deep, sweet purity interwoven with pristine aromas and a persistent aftertaste. Behind every cup lies a commitment to the “medical ethics” spirit, manifested through kindness from sustainable cultivation to meticulous processing, honoring both health and the original value of the coffee bean.
Specialty Coffee in Vietnam
BRAND VALUE
YOU SHOULD HAVE KNOWN
XLIII Coffee has been aiming to become a big, impactful company with social responsibilities,
have access to high-quality raw materials and convey the complete original values of coffee to our customer
