Our 3rd Hello set features 6 coffees with a fruited theme. This page offers additional photos and guidance for enjoying your own basket of fruit!
A Six Coffee Sample Set With a FruitedIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... Theme… for our Hello: Fruit Basket Coffee Set, we selected six coffees from our current offer list that showcase the ways fruit notes are manifested in coffee flavors.
Just as the “Hello My Name Is:” stickers save you from guessing someone’s name, our “Hello…” sample sets take out some of the guesswork of replicating our roasting results by providing you with comprehensive information and visual aids to help guide your roasts. Each set is attractively packaged with information about the specific roasts for this particular grouping, including overall roast times, moisture loss, associated flavor notes and scores. We’ve also included roast photos of each coffee for you to match up to, and a color reference chart that can be used beyond this set.
What does fruit in coffee taste like, anyway?
What does it mean to say a coffee has fruit flavor? Does it actually taste like fruit? Is it like Raspberry-flavored coffee from the supermarket? No. While I think a lot of people have experienced fruit notes in coffee, it’s worth writing it out even though it may be obvious…
Fruit flavors in coffee show themselves best as the cup cools. They can be subtle … the good ones often are … and emerge from behind other, more dominant flavors in the cup, like roast tasteThe set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term..., chocolate
A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of... notes, nut flavors, bright acidic flavors.
I remember sharing a nice EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... Yirga Cheffe with my sister years ago, definitely a fruit forward coffee. She couldn’t tune in to exactly what was in the coffee. She asked me if I added something! She knew it was there, and when it cooled she said, “Aha – berry, dark berry, blackberryBlackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it... … no boysenberry!” Boysenberry? I was kind of amazed because the only way we knew boysenberry is because it was one of the old-school Hagen Dazs flavors. I don’t think we had seen or tasted an actual boysenberry ever. But she was right. That was the flavor that emerged in the cooling cup of Yirga Cheffe)!
With all that said, people taste things differently. One persons fresh apple
An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another... is another persons peach. I am always interested in what other tasters find in coffee, and yes, it can influence me. I like to try to see what they see in the cup. In the end there is no right or wrong. It is coffee, after all.
Fruity vs. Fruited. Fruit Theory
In the old days, we talked about coffee being fruityIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... versus coffees being fruited. It was an attempt to distinguish types of fruit flavor found in coffee, and also a bit of a pejorative. Fruity meant that the coffee had been over-fermented, or if it was a natural, had not been dried “properly.” It would also apply to wet processWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... coffees where the mucilage-laden water in processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... had crossed over to the green bean.
In the cup “fruity” would refer to flavors of coffee pulp, or overripe / fermentyA defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. This often takes the form of vinegar-like aroma and flavor. Fermenty or vinegar... fruit. Acetic acid
Acetic acid can lead to vinegar-like flavors in over-mature coffees, or bitterness in high quantities. But in moderate amounts it adds a positive winey note to the cup.... notes, vinegarA defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation.: Vinegar-like qualities are a defective flavor taint in coffee, resulting perhaps from poor processing, fermentation,..., was a clear sign of a processing problem resulting in fruity cup flavors.
Fruited was used in a very positive sense. Fruited flavors often referred to clean-tasting, fresh ripe fruit. These were presumed to come from the varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... of coffee, the soils, altitude, the “terroir.” A coffee deemed fruited was blessed with fruit “grace notes” and not tainted by them. Looking at the language around describing and marketing these coffees, it all seemed very loaded to me, snobby.
The fact is, there are not clearly distinguishable “intrinsic” flavors of the coffee seed in some (imaginary) pure form, as opposed to coffee “flavored” by fermentation
Fermentation in coffee processing traditionally referred to the stage in wet-processing of the coffee. We now understand that fermentation happens more broadly in nearly all processes, including honey... or other processing, like simple sun-drying of naturals. All coffee is processed in some form or other. We don’t beam the coffee out of the fruit with our transporters and into our roasters, ala Star Trek.
The Fruity / Fruited Froot Loop
So the fruity versus fruited stands as a bit of a false opposition. But there is a part of this distinction that makes me a little nostalgic, not for the snobbery and self-righteousness of the past. The fact is, we are now on the “other side of the glass” as far as coffee flavors go. Everything is great, and the more fermentedAs a defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. Fermented flavor can be the result of poor wet-processing, over-ripe cherry, or... and sourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness..., the better. There is basically no restraint when it comes to processing or marketing fruity coffee, and some of these coffees now celebrated as complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" masterpieces are just one small olive oil bottle short of being salad dressing. They are coffee that by the thimble-full are “interesting” and by the cup-full are vile, for real.
There are limits to fruity coffees in my opinion. As I said, over-the-top fermented fruit is not a coffee a person wants by the cup-full, and it also isn’t pleasant – it is boozy and triggers primary instincts that tell most people “do not drink me, you’ll get sick.” But humans have learned to drink other rotten things, so there’s that. There is a classic defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee... on the SCASCA is the newly formed global coffee association for Specialty Coffee. The former organization called SCAA was incorporated into the new group. The main commercial coffee group is... and CQI charts though, and it’s called a “sour”. A sour glows luminescent under ultraviolet light, just like that spot of dog pee on your carpet. A coffee with sours might be to someone’s liking, but it is not stable. Store it for 2-3 months and evaluate it again, and any charm you might have found will be gone. Good qualities in coffee are supposed to be stable. Over-fermented coffees generally are not. So if you paid $50/ Lb for that carbonic macerated anaerobic lot, go roast it all now and drink it asap, because the party is going to be over very soon.
No, really though, I like fruit!
The truth is, I was laughed at openly at my first time as a juror at a Cup of ExcellenceThe Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees from each origin.: The Cup of Excellence (COE)... for liking fruity coffees. I actually do like them! But ones I can drink by the cup. I am pro-fruit! At Sweet Maria’s our approach is to take a wide view on coffee flavors, and look for great examples across the spectrum for people who want to experience the full range. So yes, we have coffees that push the “ripe fruit” needle into the wine range. And we have super clean wet process coffees with delicate hints of fruit essence as well.
This Fruit Basket is Full Range Stereo Fruit
That’s what I hope you find in this set, Fruit Basket … the full range. We have the bright and not-very-subtle fruited notes of a great KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... coffee, ripe fruits from a somewhat extended fermentation process in a wet-process GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to..., and berry and bergamotBergamot Orange is the size of an orange, with a yellow color similar to a lemon, and has a pleasant fragrance. The juice tastes less sour than lemon,... from a super Ethiopia wet process.
Naturals (dry-processed) coffees are known for their fruit, and for that we have a top Ethiopia from the south, but also a Nicaragua
Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other... natural, an originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... not traditionally producing dry-process coffees.
To complete the hand, we offer a honey coffee (where the fruit pulp is left on the skinned fruit to sun dry) from TimorTimor-Leste (East Timor) is a tiny island between Australia and Sulawesi, annexed by Indonesia and liberated in a referendum several years ago. Small scale coffee farming was jump-started... Leste.
Yes, fruity or fruited, coffee does come from a fruit so the process to transform it into green bean invokes the method of processing. But it’s also worth noting the level of roast. And for this, our Hello kits offer a lot of guidance. Roasted too dark, roast and ash notes will overshadow other aspects of the coffee, including fruit.
Each set is nicely packaged with information about the specific roasts for this particular grouping, including overall roast times, roast moisture loss, associated flavor notes and scores. We’ve also included roast photos of each coffee for you to match up to, and a color reference chart that can be used beyond this set.
Because roast level plays a major role in flavor, we’ve included detailed guidance and photos of the actual roasts that went into this set so that you can achieve the same fruited flavors as us. So please do refer to the included roast card in your kit!
Hello: Fruit Basket Sampler Set includes these coffees and short label descriptions:
| Ethiopia Gera Ayetu Farm | Juicy fruit accents, delicate aromatics, moderately sweet brew. Raw brown sugars, dried peach, apricot, bergamot citrus and orange Orange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range... blossom florals. Impressive espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... at Full City. City to Full City levels are ideal. |
| Ethiopia Dry Process Buno Dambi Uddo | Aromatic fruits like plum, blueberry Blueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh..., blackberry, Galia melon, and passion fruit florals, with moderate acidity Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... that’s like stone fruit. Add an overlay of deep chocolate bass notes with deeper roasting. City to Full City. |
| Guatemala Patzun Finca Las Camelias | Exudes sweet raw sugar flavors, highlighted by fruited notes. Cane juice, layered bittersweets, accents of dehydrated strawberry, blackberry and a winey A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East... appleApple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green... note. |
| Kenya Nyeri Gatugi AB | Fruited accents, intense cup sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly.... Hints of honey tangerine, orange, red berry medley, fruited acidity, baking spice aromatics. Light roasts are where Gatugi really struts its stuff! |
| Nicaragua Buenos Aires Dry Process | Quite a unique cup for Central America, elements of stewed and fresh fruit, with a winey edge in the light roast. Cooked prune, blood orange, and an aromatic clove top note. City to Full City. |
| Timor Leste Honey Process Daurfusu | Fruits have a quiet presence in the cup profile, accents of dried natural apricot and pear are wrapped in bittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from... hot cocoa, unrefined sugars, with a hint of spiced tea in the background. City to Full City |
Fruity Photos
Of the additional photos for this Fruit Basket set, the most important for those looking for more roast comparison is the ground coffee color appearance and analysis. These 6 ground coffees below are the same roasts as the card, and in the same order. Ground coffee samples are a better way to judge the level of roast visually when looking at multiple roast batches.
Further reading on coffee and fruit in the Sweet Maria’s Library:
- Article: How does coffee processing influence flavor?
- Buy the Hello: Fruit Basket Coffee Set at Sweet Maria’s
- Buy the Hello: Box of Chocolates Coffee Set at Sweet Maria’s
