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Coffees with a currant tasting note have a sweet and rich berry taste. This is a unique and delicious flavour note, that can be traced back to various methods used from seed to cup. Read more
The most important thing that determines whether coffee has a currant flavour, is the varietal. If the specific coffee plant doesn’t have the potential to have a currant flavour note, no amount of roasting or processing will develop one. But if the coffee does have this unique aspect, there are a few things that can help bring it to the fore. The nutrients in the soil, as well the pH will influence the success of the plant in growing to its full flavour potential. Obviously the riper the fruit, the more developed and refined the taste will be, so harvesting at the optimal time is important. Then comes the processing, where each method will develop different tastes in the bean. For a currant tasting note, often the fruit will be left on while drying, called the natural processing method, meaning the fruity and berry taste from the cherry will develop further into the bean. Lastly when roasting, the sugars need to be heated, but not carbonised, so somewhere between a light and medium roast will influence the currant tasting note.