We cupped a few coffees today, and in there were a few from Rwanda. Whenever Rwandan coffees are on the table the conversation inevitably turns at some point to potato.
For those who have no idea what I am talking about I should explain. There is a defect in coffee that is referred to as potato. It is the result of a bacterial infection of the seed, usually after being bitten by an insect carrying that bacteria. Once roasted that particular bean carrys very, very strong aromas of freshly peeled potato skins that is incredibly potent when you grind the coffee and when you brew it.

