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These coffees have a bright, fruity and sweet taste to them – much like berries. This kind of tasting note can be developed throughout the growing, cultivation and production process. Read more
For a coffee to have a berry tasting note, it is high in natural sugars. This begins at the growing stage, where the levels of potassium and the pH levels will affect the sweetness of the fruit that grows. Then, a sweet spot with harvesting must be developed, for if you harvest too early, the coffee will be bitter and underdeveloped, but over-ripe cherries will be very sweet and almost fermented. The processing method will also affect a berry taste in the coffee, natural processing is said to do this best. Natural processing is where the fruit is harvested and put out to dry fully intact, still with the fruit surrounding the bean, and this method results in a fruit forward flavour. Finally the roasting influences the flavours, generally a lighter roast will produce this kind of berry taste, but not too light, otherwise the sugars won’t caramelise and a bitter taste can form.
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