Last week, we described how chocolate notes appear in coffee and emphasised that they are natural and depend on the variety, the soil, the weather conditions and the processing of the beans. Now it’s time to turn our attention to the other side of the flavour palette – the fruity notes that give coffee its freshness, sweetness and complexity.
How are fruit notes formed?
The fruity flavours in coffee come from the natural ingredients in coffee beans – fructose and organic acids. These elements develop during the ripening of the coffee cherries, as well as during fermentation and roasting.
Variety matters
Different coffee varieties have different flavour profiles. For example, the Geisha and SL28 varieties, common in Africa, are known for their bright fruity notes – citrus, blueberry or tropical fruits.
Climate and soil
Coffees from higher altitude regions where temperatures are lower ripen more slowly. This slow ripening results in a higher concentration of sugars and acids, which bring out the fruity nuances.
Processing method
The processing of the grapes is a key factor. Naturally processed coffees (dried with the fruit pulp preserved) often develop strong notes of red fruits or mango, while the honey method imparts sweet and balanced fruit flavours.
How to recognize fruit coffees?
Fruity notes are often most pronounced in light roast coffees. With every sip, you’ll discover a wealth of flavours – from the light acidity of tropical fruits to the sweet notes of strawberry, pear and watermelon.
What makes a coffee “more fruitful”?
The brewing method. Filter coffees(like V60 or Chemex) and aeropresses bring out the acidity and fruity notes in the coffee.
Freshly roasted coffee preserves these nuances much better than old beans.
Water: The balance of minerals in the water can help the fruity flavours stand out.
Why do we love fruity coffees?
Fruit coffees are like a miniature explosion of flavor – complex, intense and dynamic. They offer a variety that turns each cup into a small journey to the fertile hills of Ethiopia, Kenya or Colombia.
The next time you taste one with notes of pineapple, grapefruit or cherry, remember that it’s a gift from nature – the result of generations of tradition, innovation and a passion for the perfect glass.
Myths and legends about fruit notes
Myth: “The more acidic the coffee, the fruitier it is.”
In fact, acidity is just one element of the flavour profile. While some fruit coffees have bright acidity, others offer sweet, mellow notes, such as those of peach or raspberry.
Fact: Ethiopia as the ‘fruit coffee capital’
Ethiopia is known for its naturally processed coffees, which often have pronounced fruit notes, from strawberry and blueberry to mango and pineapple.
Myth: “Fruit coffee is less caffeinated.”
Some coffee lovers think fruit coffees are “weaker.” In fact, they simply offer a different flavor profile that is just as complex and intense.
Myth: “All fruit coffees are light in body.”
While some fruit coffees are delicate, others can have surprisingly full body, such as coffees with notes of ripe plums or dark grape juice.
