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Fruity – Coffee Taster’s Flavor Wheel


Describing specific coffee notes is a convention so drinkers can visualize the flavouring substances in the coffee bean they are using. These notes are determined by many classification factors, origin, preparation, and roasting and brewing methods.

Much of this results from chemical reactions that occur during the extraction process. That is how some of the specific sugars and fats of a particular green kernel, nutrients found in the soil that accumulates from cultivation, imbue the beans with a specific flavour and aroma.

In the series of articles on taste perception in coffee, we will focus on exploiting the most and concretizing the scents on the flavour circle. A favourite flavour palette and the most diverse flavour group in coffee is Fruity – the fruity flavour.


Fruity – Fruity flavour in coffee


You will probably feel some fruit flavours often when using coffee. Since coffee beans are the seeds of a fruit, they default to fruit flavours that can be enhanced or altered through different processing and roasting methods. The flavour of coffee is also influenced by the origin of the seed, the soil and the natural conditions during cultivation.

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The fruity aroma in coffee is considered a sweet, symbolic blend of fresh fruits. This is the most diverse and complex colour group in the flavour circle. Each land will accumulate flavour for coffee fruit with attributes that clearly describe the origin.


How to develop a fruity flavour in coffee


Terrior and origin are the first elements that form the basis of the flavors in coffee beans. The chemical properties of green kernels are influenced by the mineral content of the soil, vegetation and surrounding environment.

The nutrients are essential for the quality of coffee flavour. In particular, phosphorus, nitrogen, Potassium, zinc, calcium, and boron contribute to flavour development. In particular, Potassium directly affects the synthesis of sugar and citric acid in coffee. This is the acid that creates sensations similar to lemons, oranges and other citrus fruits.

Altitude and temperature also affect the process of flavour accumulation of coffee. For varieties grown at higher altitudes, lower temperatures help slow the ripening process of coffee cherries. The coffee beans have more time to absorb the delicious fruit flavours.

Preliminary processing also has a direct impact on fruity notes. Notably, natural coffee provides a more robust flavour, and fruity notes are often very clearly expressed through this process.


List of fruity aromas in coffee



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The Berry group includes a variety of sweet and sour taste specifications associated with such fruits as raspberries, blueberries, strawberries, and raspberries. If you are looking for berry flavours, you can try African coffee lines. Choosing Ethiopian or Kenyan varieties that have been prepared and naturally fermented will make the experience in this group perfect.


Dried Fruit

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Impressive description of the sweet aroma of prunes and raisins. This group represents the sweetness of dried fruits, usually dark reddish brown. The countries with typically dried fruit flavours in coffee are Kenya and the Democratic Republic of the Congo.


Others Fruit

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This is a collection of adjectives that describe a wide variety of fruit flavours in coffee with different nuances of each fruit. Sweet, light aroma of coconut; sour or green can include pineapples, apples, grapes, peaches, pears, or cherries. Enjoying coffee from parts of Central America will focus on cherry flavours, while Ethiopian coffees often have light aromas of pineapple or peach.


Citrus Fruit

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A flavour profile is shown to resemble citric, sour, astringent, slightly sweet, light and floral aromas that may include lemon, lime, grapefruit or orange. This group of flavours is determined by the citric acid content in the finished coffee. The Guji growing region inside Ethiopia is famous for its lemon notes – and Yirgacheffe is a prime location to find the orange notes in coffee. The San Marcos region of Guatemala is also distinguished by offering a pleasant grapefruit flavour.

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The ability to feel the taste of coffee comes from patient practice. Build yourself diverse memories of coffee flavours. From there, we will have a more sensitive enjoyment of our coffee products. 43 Factory Coffee Roaster values ​​the original taste and your experiences with it.

  • Source: JayArr Coffee, Royal New York, Not bad coffee



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