Usually a taste defect, reminiscent of the smell of flavor of sweat, sometimes considered mildly positive. It can be the result of bad storage conditions for green coffee, but we have also experienced it from roast profiles where the seed is over roasted on the interior due to too much conduction in the thermal transfer. It is an un-sweet taste. Some Kenya’s can be mildly sweaty, i.e. akin to mineral, not with a stench of foul sweat. It can be found in Yemeni coffees as well, along with leather and hide notes, and has some relation to musty flavours in Indonesia coffees.