An apricot tasting note in coffee is a sweet, stone fruit taste. The unique flavours in coffee are developed along the production line, with the quality of soil, harvesting, processing and roasting. Read more
For a sweet apricot tasting note to come through, the coffee will be high in natural sugars, which can be developed in several ways. The levels on mineral content and pH levels in soil will bring forth different flavours, this is exemplified by the fact that coffee originated in one region only, and now countless different tasting coffees exist globally. Generally coffee cherries that are picked at their ripest will be sweeter, as the sugars in the fruit are fully developed. The semi-washed/honey processing method removes the flesh of the coffee cherry, but leaves the thin mucilage layer of pectin/sugar is left on, which enhances the sweetness during the drying process. Then the beans are roasted to a medium roast, enough to caramelise the sugars in the bean, without burning them off.
