Fruity, flowery & unforgettable.

Sensory perception - what the nose and palate experience

Fruity coffees are instantly recognisable: Intense aromas of berries, citrus and tropical fruits emerge as soon as the coffee is ground. The cup reveals a clear, lively acidity - not acidic, but fresh and elegant.

On the palate, an interplay of sweetness, fruitiness and fine floral notes unfolds.

• Ethiopia often brings bergamot, peach and jasmine
• Kenya shines with cassis, grapefruit and hibiscus
• Central America delivers apple, honeydew melon and caramel clarity.

These coffees are aromatic, light and complex at the same time - an experience for the nose and tongue.

Origin - where fruitiness originates

The most intense fruit flavours can be found in Ethiopia and Kenya. Varieties that are naturally sweet and floral grow here. Coffees from Guatemala, Costa Rica and Panama also have a softer, balanced fruity flavour.

The most intense fruit flavours can be found in Ethiopia and Kenya. Varieties that are naturally sweet and floral grow here. Coffees from Guatemala, Costa Rica and Panama also have a softer, balanced fruity flavour.

An important factor is the processing:

• Natural or honey-processed coffees emphasise sweet fruit and berry flavours.
• Washed coffees bring clarity, freshness and citrus flavours.

Origin - where fruitiness originates

The most intense fruit flavours come from Ethiopia and Kenya. Varieties that have a particularly high level of natural acidity and flavour grow here. Coffees from Guatemala, Costa Rica and Panama also have a more harmonious fruity flavour - softer, sweeter and less citrusy.

One key lies in the processing:

• Natural & Honey Processed coffees enhance berry and stone fruit flavours.
• Washed coffees emphasise acidity, clarity and floral notes.

Roasting - light, precise, transparent

Fruity coffees need light to medium roasts.

They are developed briefly to preserve the fine flavours. Roasts that are too dark mask the fruitiness with roasted flavours and bitter substances.

The art lies in striking the right balance between sweetness, acidity and transparency - this keeps the coffee lively and balanced.

Preparation - filter & portafilter

Fruity coffees develop particularly well in filter methods:

• Pour Over (V60, Origami, Kalita): emphasises clarity and acidity.
• Aeropress: brings juiciness and sweetness.
• Cold brew: makes fruity flavours mild and summery.

But fruity coffees are also an experience in the portafilter - if you approach it consciously:

• High brew ratio (1:2.5-1:3)
• Lower temperature (90-91 °C)
• Light roast & single origin

The result is an espresso that is reminiscent of red berries, lime or apricot. Light, clear and incredibly aromatic.

Fruity coffee in a cappuccino

Milk completely transforms fruity coffee: The milk binds acidity and emphasises the natural sweetness - berry becomes yoghurt with fruit, citrus becomes orange cream, cassis becomes berry mousse.

The result is a cappuccino with character - creamy but lively, very different from classic, chocolatey blends.

Our recipe tips

Filter (Ethiopia Natural)
18 g coffee, 288 g water at 93 °C, 2:45 min - notes of strawberry, peach, jasmine.

Aeropress (Colombia Honey)
16 g coffee, 230 g water at 92 °C, 1:30 min infusion - red grape, mango, cane sugar.

Espresso (Kenya washed)
18 g in, 45 g out, 30 s, 91 °C - cassis, lime, caramel.

Cold Brew
60 g coffee to 1 litre of cold water, infuse for 14 h - on ice with orange zest.