Chocolate & nutty coffees - the softer side of enjoyment
Full-bodied, sweet and pleasantly smooth: chocolatey and nutty coffees combine depth with balance.
Fruity coffees bring sunshine to the cup. They are lightly roasted, have a complex flavour and are reminiscent of berries, citrus fruits or stone fruit.
These coffees show how diverse and lively Arabica can be - far away from dark bitterness, towards tangy elegance.
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.
Fruity coffees are the opposite of ordinary.
They are lively, clear and juicy - perfect for anyone who wants to rediscover coffee. Choose light-coloured roasts, pay attention to origin and try out different filter methods. This allows you to taste the full range of nature, terroir and craftsmanship in your cup.