Coffee Bean Quality Standards: A Behind-the-Scenes Look at Coffee Production and Local Consumption Practices

Understanding Coffee Varieties and Common Coffee Variants

There are over 500 species of coffee trees and 6,000 varieties, most of them tropical trees and shrubs. Four coffee species matter most in the world, but only two carry real commercial weight and are widely cultivated. The beans from those two are considered superior to those of the other species.

Fresh coffee cherries, from which the raw beans (seeds) still wrapped in parchment and pectin are extracted from the pulp.

The first type is Arabica. World-renowned coffees such as Blue Mountain and Mocha are almost exclusively Arabica. The other is Robusta, which originated in the Congo region of Africa. Different varieties of bean taste different, but even trees of the same variety produce beans with unique characteristics depending on soil, climate and other environmental factors. The remaining two species are Liberica and Excelsa.

Biologically, coffee varieties can be divided into Arabica, Robusta and Liberica. The main varieties consumed worldwide are Arabica and Robusta, while Liberica is often overlooked because of low production or poor quality.

Generally, Arabica is used mainly for single-origin or specialty coffee, while Robusta goes into instant coffee. Though Arabica can be called premium and Robusta secondary, that ranking is not absolute; it is better to distinguish them by personal taste. From a flavor-preference standpoint, the United States and Japan tend to favor milder coffee brewed from Arabica, while Europe favors espresso made from a blend of Arabica and Robusta.

Arabica: Coffee Beans with Better Flavor and Aroma

Arabica is a representative variety originating in Ethiopia, also produced in South Africa, Africa and Asian countries, and accounting for 70%-75% of global coffee production. Arabica has relatively weak resistance to pests and disease, making high-altitude regions more suitable for cultivation. Arabica beans grown above 1,500 meters are of the best quality.

This labor-intensive process produces high-quality coffee with balanced flavor and aroma, earning it certification as premium coffee beans and use mainly in single-origin or specialty coffee. The three famous beans, Hawaii Kona, Jamaica Blue Mountain and Yemen Mocha, all belong to the Arabica variety. Arabica raw beans have a dark, narrow appearance and are hailed as the highest-quality high-altitude Arabica variety, characterized by rich flavors including sweetness, acidity and aroma.

Robusta: Strong Acidity with Intense Body

Robusta originates in the Congo region of Africa and accounts for 30% of global coffee production. The name means "robust," and indeed the tree not only resists pests and disease strongly but can survive in any soil and even grow wild. It can therefore be cultivated in high-temperature regions, grows quickly and is easy to farm, with the advantage of a low price. It is used mainly for blending or as the primary ingredient of instant coffee. Some Robusta varieties from India, Africa and Brazil have strong acidity, high caffeine content and a richer body.

As a very important variety in the coffee world, Robusta has made significant contributions to the commercial coffee sector. Its value is not that of a negative example set against premium Arabica; it holds an unshakable place in espresso blends. Italian blends often add small amounts of Robusta to enhance body, producing espresso with a richer crema.

When espresso meets milk, it takes on a rich, full-bodied texture. Milk coffee becomes richer and more aromatic thanks to the complementary nature of Robusta and Arabica, with Robusta compensating for Arabica's body.

More recently there is also Arabusta, a cross between Arabica varieties, with superior taste and aroma.

Robusta has a plump oval appearance, with raw beans showing light brown or yellowish-brown with grassy green and yellow luster.

Excelsa Coffee Variety

Excelsa is a variety discovered in 1904, originating in the Charlie River basin in Africa. The fruit is small, with a high yield per plant, and it is particularly drought-resistant. The product has a strong flavor and aroma, slightly bitter, and it is rarely cultivated.

Typica Coffee Variety

Typica is the oldest native variety from Ethiopia, from which all Arabica varieties derive. Typica has bronze-colored top leaves, with oval or slender-pointed beans; the flavor is elegant, but the plant is weak, resists disease poorly and yields little fruit. Excellent estate beans such as Jamaica Blue Mountain, Sumatra Mandheling and Hawaii Kona all belong to Typica. The bronze-colored top leaves are one of its identifying marks.

Typica raw beans have slightly upturned ends, are oval in shape and appear thin from the side. Even when cultivated at different altitudes, the thickness on the side of the raw bean does not vary significantly.

Genetic Mutant - Typica Variants

Sumatra Mandheling - Typica Variant

Indonesia's main coffee producing regions include Sumatra, Java and Sulawesi, with Sumatra's "Mandheling" the most famous.

Mandheling is also called "Sumatra Coffee." Coffee from Lake Tawar in the north can be called Aceh Coffee or Lake Tawar Coffee, while the Lintong and Lake Toba regions can be called Mandheling.

Mandheling has a rich flavor with intense body and a vibrant, lively character, neither astringent nor acidic, with body and bitterness fully expressed. The appearance of Mandheling beans can be called the ugliest, but enthusiasts say that the less attractive Sumatra beans look, the better, richer and smoother they taste.

Four types of Mandheling have been collected:

Gold Mandheling,

Horse-face Mandheling (Timtim Mandheling long berry) Sumatra, Mandehling Longberry, Timtim Belangele,

Lintong Mandheling Grade -1,

Emerald Mandheling (Sumatra Aceh Province)

Above: Gold Mandheling raw beans

Above: Horse-face Mandheling full natural processed raw beans, a hybrid of Arabica and Robusta called Timor, known as the Timtim variety in Indonesia.

TimTim -

That is Timor Hybrid, translated as East Timor Hybrid, a hybrid of Arabica and Robusta. The familiar Catimor was created by further hybridizing this variety.

Tim Tim - Horse-face Mandheling longberry

Tim Tim is a bean from Indonesia. Because of its long shape, many people call it horse-face bean, while others call it long Mandheling. Tim Tim is not a pure variety but a natural hybrid of Arabica and Robusta coffee trees. It was discovered on Timor Island in the 1940s and cultivated for its natural disease resistance. In the Americas it is called Hybrido de Timor, abbreviated to Tim Tim, while in Indonesia it is also called Bor Bor.

Above: Lintong Mandheling G1. Although Grade 1, it still cannot escape the high defect rate typical of Indonesian beans, with about 8% defective beans.

Above: Emerald Mandheling (Sumatra Aceh Province), 19 screen+, raw beans are green, full and crystal clear, like emeralds.

Blue Mountain - Typica Variant

Blue Mountain, globally popular and hard to find, comes from the Typica family.

Jamaica's coffee history can be traced to the 18th century, when the British introduced coffee trees to Jamaica and planted them in the Blue Mountains. This is further divided into high-altitude Jamaica Blue Mountain Coffee, Jamaica High Mountain Coffee and Jamaica Coffee, with different grades determining different prices.

Jamaica Blue Mountain Coffee is further divided into four grades by quality, from top to bottom: NO.1, NO.2, NO.3 and PB (PB stands for Peaberry). According to CIB standards, only coffee grown above 666 meters can be called Jamaica Blue Mountain Coffee.

Jamaica High Mountain Coffee, produced below 666 meters in the Blue Mountain region, is called High Mountain Coffee. Second only to Blue Mountain Coffee in quality, it is called the brother variety of Blue Mountain by people in the trade. Because the production of Jamaica Blue Mountain Coffee is so limited, Jamaica High Mountain Coffee is the best choice if you want to taste Jamaican-style coffee.

Jamaica Coffee is coffee grown outside the Blue Mountain range. Originally, Chinese coffee professionals held a misconception that only coffee grown in the Blue Mountain region above 1,800 meters could be called Blue Mountain Coffee. In fact, on the 1,800+ meter crown of the Blue Mountains there is only one estate, Amber, owned by a descendant surnamed Lyn with ancestral roots in Guangdong, China. This estate has only 30 hectares of land and very limited production. Blue Mountain Coffee is distributed mainly across five mountain areas: John Crow, St. John's Peak, Mossman's Peak, High Peak and Blue Mountain Peak.

Hawaii Kona - Typica Variant

Kona: Although cultivated at altitudes of just a few hundred meters, Kona from Hawaii's Big Island enjoys gentle sea breezes and fertile volcanic soil, giving it exceptionally clean acidity and sweetness. Compared with higher-altitude Blue Mountain, it is arguably superior.

Maragogype - Typica Variant

Maragogype, a mutant of Typica, has very large, long, slightly twisted fruit, and plants with long internodes and large leaves. Its yield is relatively low.

First discovered in 1870 in the Maragogype producing area of Bahia state, northeastern Brazil. The beans are at least three times larger than regular Arabica, hence the name. Elephant beans have poor flavor at low altitude but better flavor at high altitude, with mild acidity and a pleasant sweet aroma. (Left in the image above is elephant bean.)

Above right is elephant bean.

Pacamara - Typica Variant

Pacamara: A hybrid of Pacas and Maragogype, with beans second only to Maragogype in size. It is an excellent variety developed in El Salvador in the 1950s, with good cupping scores in recent years.

Kent - Typica Variant

Kent: A Typica hybrid discovered in India, with high yield and strong disease resistance, but it has never achieved good cupping scores.

Bourbon Coffee Variety

Bourbon: An early variant of Typica after it was transplanted to Yemen, with beans changing from slender-pointed to round. In 1715, France transplanted Yemen's round-bean Mocha to Bourbon Island off the east coast of Africa (renamed Reunion Island after the French Revolution), and it was named Bourbon. Bourbon round beans reached Brazil and Central and South America in 1727. In 1732, Britain transplanted Yemen Mocha to St. Helena Island (later where Napoleon was imprisoned), also Bourbon round beans. Bourbon is often victorious in American specialty coffee cuppings.

Bourbon is a sub-variety produced by Typica mutation, one of the oldest existing coffee varieties along with Typica. When the green fruits mature, they turn bright red.

Genetic Mutants - Bourbon Variants

Red Bourbon - Bourbon Variant

After a coffee tree flowers and fruits, the cherry changes color as it ripens: green, then light yellow, then light orange, then mature red, then darker red when overripe. Hence some call it Red Bourbon. In fact, Red Bourbon is what is generally called the Bourbon variety. Bourbon grown at high altitude usually has better aroma, brighter acidity and even flavors similar to red wine.

Put simply, Bourbon is a coffee tree variety belonging to a branch of Arabica, generally bearing red fruit, called Red Bourbon. Besides this there are also Yellow Bourbon and Orange Bourbon. Yellow Bourbon has a relatively lower yield but better quality.

Yellow Bourbon - Bourbon Variant

Yellow Bourbon is a hybrid of Bourbon with other varieties. Because of its lower yield and weaker resistance to wind and rain, it has not been widely cultivated. Grown at high altitude, however, it shows excellent flavor characteristics and has become more common in recent years. Yellow Bourbon, with yellow fruit when ripe, was first discovered in Brazil and now grows mainly there. It is generally believed to be a mutation resulting from hybridization between red-fruited Bourbon and a yellow-fruited Typica variant called "Amerelo de Botocatu."

Flavor characteristics: Sweet and smooth fruit sweetness, distinct nutty flavors, balanced and gentle acidity, weak and clean bitterness, with rich chocolate aroma and nutty flavors, a bright and refreshing taste.

Pink Bourbon - Bourbon Variant

Pink Bourbon, as the name suggests, has romantic pink cherries when ripe. It is a very rare new variety, cultivated by hybridizing Red Bourbon and Yellow Bourbon. Pink Bourbon is considered rare mainly because maintaining the beautiful pink color is extremely difficult; sometimes orange Bourbon is harvested instead, because the final color of the cherry is determined by recessive genes in the pollen. Among the pollen grains selected for hybridization there are both yellow genes favoring Yellow Bourbon and red genes favoring Red Bourbon, all recessive and easily interfering with one another.

Pink Bourbon can currently be found in Colombia and Guatemala. Taking this batch as an example, with about 1,800 coffee trees, each tree produces about 1.8kg of fresh fruit per harvest season. After pulp removal, about 0.36kg of coffee beans is obtained. In a normal harvest season, the production of this coffee is less than 650kg.

Flavor characteristics: Sweet orange, sugarcane sweetness, pleasant juiciness, small tomato.

Bourbon Pointu - Bourbon Variant

Bourbon Pointu: Discovered on Bourbon Island in 1810, with beans changing from round to pointed, and caffeine content only half that of regular varieties; but low-yielding and weak, it is extremely precious (mostly cultivated in laboratories).

Bourbon Pointu has two other names, Laurina and Leroy, but neither is as famous as Bourbon Pointu. It is called Pointu Bourbon because the beans are narrow and pointed at both ends, while the original Bourbon (some call it Round Bourbon) has shorter beans with slightly oval contours.

Thanks to its good flavor and low caffeine content, which affects sleep less, Bourbon Pointu was popular worldwide as early as the 18th century. Many celebrities, including King Louis XV and the novelist Balzac, were fans. Over the two hundred years from the 18th to the 19th century, Bourbon Pointu was widely cultivated on Bourbon Island, reaching a peak annual output of 4,000 metric tons in 1800. A series of disasters followed, however: hurricanes, fire ants and leaf rust disease, and cultivation gradually declined. Finally, in 1942, the last batch shipped back to France was a pitiful 200 kilograms, and after that Bourbon Pointu disappeared without a trace, not even mentioned in official documents. After the 1950s, Reunion Island no longer cultivated coffee, and the island's agriculture switched entirely to other crops such as sugarcane. Coffee and Reunion Island were no longer connected, and Bourbon Pointu was officially recognized by the coffee industry as extinct.

Given that this bean disappeared for half a century and only reappeared 8 years ago, Bourbon Pointu from its origin, La Reunion Island, sells on the international market for over 500 yuan per 100 grams. Colombia later began cultivating the bean too, and only Camilo Merizalde, a bean source for multiple WBC champions, dared to take on the transplant. This coffee, with global annual production of only a few tons, therefore commands a high price.

Archived flavor description: Bright acidity, blueberry and vanilla notes, velvet-like smoothness.

SL28, SL34 - Bourbon Variants

Kenya's "SL28" and "SL34": Direct descendants of Bourbon selected and cultivated by French and British missionaries and researchers in Kenya in the early 20th century. Over the past century they have adapted to Kenya's high-phosphate soil, nurturing Kenya's characteristic acidic aroma. Top Kenyan coffees all come from these two varieties, but when transplanted elsewhere they lose their distinctive character.

Kenyan coffee grades are divided into seven levels by bean size and six by taste, from top to bottom. Kenya's best grade is Peaberry (PB), followed by AA++, AA+, AA, AB and so on. Premium coffee has a bright luster, a delicious taste and a slight wine aroma. In terms of flavor, "Kenya AA" is particularly well regarded.

Grading by bean size:

Kenya's best grade is Peaberry (PB), followed by AA, AB and so on.

PB (Peaberry): A grading for small round beans. This refers to coffee cherries that grow only one bean instead of the usual two.

AA: A more common grade with larger coffee beans, size above 18 screen or 7.22 millimeters. These beans usually command the highest prices.

AB: This grade combines A (size 16 screen or 6.80 millimeters) and B (size 15 screen or 6.20 millimeters), accounting for about 30% of Kenya's annual coffee production.

Caturra - Bourbon Variant

Caturra: A single-gene mutant of Bourbon discovered in Brazil in the 1950s, with better yield capacity and disease resistance than Bourbon. The plants are shorter, making harvesting convenient. Unfortunately it runs into the same problem as Bourbon, bearing fruit one year and resting the next. Its flavor is comparable to or slightly inferior to Bourbon beans.

It has stronger adaptability, though, can be densely planted and does not need shade trees, thriving even when directly exposed to strong sunlight, which is why it is also called "Sun Coffee."

Caturra suits altitudes from 700 meters up to 1,700 meters, but the higher the altitude the better the flavor, though yield falls relatively. There are also yellow Caturra variants in Central and South America, but their reputation does not match Yellow Bourbon.

Catuai - Bourbon Variant

Catuai: A hybrid of Mundo Novo and Caturra, essentially a second-generation hybrid. It inherits Caturra's advantage of short plant height and also compensates for Arabica's weakness of fragile fruit. The fruit sets firmly and does not easily fall in strong winds. Its biggest drawback is that its overall flavor is somewhat monotonous compared with Caturra.

Catuai also comes in red and yellow fruit varieties, with the red winning awards more often than the yellow. Catuai, Caturra, Mundo Novo and Bourbon are Brazil's four main coffee varieties.

Pacas - Bourbon Variant

Pacas: A Bourbon variant discovered in El Salvador. In 1935, Salvadoran coffee farmer "Don Alberto Pacas" selected high-yield San Raymond Bourbon varieties for cultivation on his farm. In 1956, his coffee trees produced more fruit than trees of the same type. University of Florida professor "Dr. William Cogwill" determined that this was a genetic mutation of Bourbon and named it "Pacas."

Pacas has high yield and excellent quality and is quite popular in Central America. Currently, 68% of El Salvador's coffee belongs to Bourbon varieties, with Pacas accounting for 29%, similar to Brazil's Caturra and Costa Rica's Villa Sarchi. Today Pacas constitutes about 25% of El Salvador's coffee production; it is high-yielding and has always been popular. It produces coffee with high sweetness, similar to Bourbon but with brighter acidity.

Pacas tree seedlings.

Villa Sarchi - Bourbon Variant

Villa Sarchi: A Bourbon variant first discovered in Costa Rica in the 1960s, frequently appearing on cupping excellence lists in recent years, a dark horse with promising prospects. It is a rare variety cultivated by hybridizing Red Bourbon trees. Resistant to strong winds and partial to high-altitude environments, it has excellent acidity and various complex fruit notes, high sweetness, bright and delicate citrus acidity with deeper raisin and nut aromas, high complexity and excellent balance.

Also a dwarf Bourbon, discovered in the Sarchi village of western Costa Rica's valleys, suitable for high-altitude organic cultivation, with lively fruit acidity and a distinct caramel flavor.

Hybrid Variants

Mundo Novo

A natural hybrid of Bourbon and Sumatra Typica, first discovered in Brazil. High-yielding and resistant to pests and disease, widely planted in Brazil in the 1950s and hailed as the new hope of Brazil's coffee industry; but the trees are tall, making harvesting difficult.

Nicaragua Java

A Java variety from Nicaragua, now a rare long-bean variety. It was first successfully cultivated in Nicaragua by the Lemon Tree Estate. The Java variety originates from the Typica line. Java's Typica once suffered a severe leaf rust outbreak that nearly wiped it out. The Lemon Tree Estate unintentionally obtained a bag of seeds, and after planting and growing seedlings, took young plants to experts for identification, only to realize it was the Java variety. In 2007, Lemon Tree first entered COE with this variety and surprisingly won second place in Nicaragua's COE that year, with a bidding price even exceeding that year's champion.

In Indonesia, the main coffee variety in the West Java producing region is S795 (also called Jember). This variety was spread to the island by the Jember Coffee Research Center, so locals call it S-795. It is a hybrid of the Typica mutant Kent and S-288, with strong resistance to leaf rust disease and prominent sweetness.

Maracaturra

A hybrid variety of Maragogype and Caturra cultivated in Guatemala (Maragogype x Caturra), receiving higher recognition after winning the 2009 Nicaragua COE championship. It combines Maragogype's rich fruit flavors with Caturra's elegant acidity, a high body, a full floral aroma and high sweetness.

Arabica Variety - Geisha

Geisha: A derivative variety of the Typica family, exported from Geisha Mountain in southern Ethiopia in 1931 (Geisha has the same pronunciation as the Japanese word "geisha"), and remaining obscure in many countries. It was transplanted to Panama in the 1960s and only began frequently winning cupping competitions from 2005.

| Geisha, also called Gesha

Geisha has the same pronunciation as the Japanese word "geisha," hence it is also called Geisha coffee. Because the tree is taller than general coffee trees, it was originally planted in a small area within the estate and used as a windbreak.

| Geisha is a variety

Geisha seeds were first discovered in the Geisha forest of Ethiopia in 1931 and later sent to Kenya's Coffee Research Institute. In 1936 it was introduced to Uganda and Tanzania; in 1953, Costa Rica introduced it.

| Red Label, Green Label, Blue Label

Only Geisha from Hacienda La Esmeralda has the Red Label, Green Label and Blue Label distinctions:

Red Label (Special-Geisha): Brings together the top batches from Esmeralda estates, all grown above 1,600 meters (even above 1,900 meters), with cupping scores above 90 points;

Green Label (Private Collection-Geisha): Geishas from different plots within the Esmeralda estates, grown at altitudes of 1,600-1,800 meters;

Blue Label (Geisha1500): Geishas from the Esmeralda estates, grown above 1,500 meters;

| Geisha's unique floral and fruit aroma

Among many coffees, floral aroma and intense tropical fruit sweetness are consistent characteristics of Geisha.

Arabica and Robusta Hybrids (Interspecific Hybrid)

Timor

Timor: A natural hybrid variety discovered in East Timor, an island nation at the eastern end of the Nusa Tenggara archipelago, with 44 chromosomes, closer to Arabica; but with a plain flavor, low acidity and no distinctive characteristics, often used in Taiwan as a blending bean to reduce costs. However, East Timor also has high-altitude pure Typica with washed processing. Before purchasing, be sure to clarify whether it is a hybrid variety or pure Typica washed beans; their quality differs significantly, the former plain and unremarkable, the latter stunningly impressive.

Catimor

Catimor: In 1959, the Portuguese crossed Brazilian Caturra with the Timor hybrid, cultivating the second-generation hybrid Catimor with very strong disease resistance and yield capacity. Its flavor, however, is relatively poor, and it is currently an important commercial variety. To improve Catimor's poor cupping reputation, botanists from various countries have recently returned to crossing Arabica with Catimor multiple times, attempting to reduce the Robusta lineage.

Icatu

Icatu: A variety improved through multiple generations of hybridization in Brazil, once ranking in Brazil's "Cup of Excellence" top ten. In the past, Arabusta, a hybrid of Arabica and Robusta, improved yield and disease resistance but its coffee flavor remained poor. Scientists then multi-generation hybridized Arabusta with Arabica varieties such as Caturra, Mundo Novo and Bourbon, gradually reducing the undesirable taste of Robusta while enhancing Arabica's aroma and richness, thus creating the excellent multi-generation hybrid variety Icatu.

Ruiru 11

Ruiru 11: A hybrid variety developed by Kenya in 1985 that prioritizes yield over quality. A hybrid of Arabica and Robusta, it still cannot be considered specialty coffee. Therefore, many suppliers specializing in fresh-roasted specialty coffee do not carry these varieties. However, many imported specialty coffee suppliers mix this hybrid into blends to reduce costs. From the genetic mutants mentioned above, whether natural or research products, their flavor is greatly influenced by specific regional conditions.

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FrontStreet Coffee Recommendation

Blue Mountain is the clearest illustration of everything above: an old Typica variety, grown in one small corner of Jamaica, whose balance is hard to match anywhere else. FrontStreet Blue Mountain No. 1 comes from the long-established Clifton Estate, which began planting and producing coffee around the mid-18th century, roughly 1750. Its growing and processing area sits at an average of 4,300 feet (1,310.64 meters); the altitude, gentle afternoon cloud that shades the hills, ample sunlight and mineral-rich soil give the trees excellent growing conditions and extend the ripening of the cherry.

Genuine FrontStreet Blue Mountain is sourced from the Jamaican Blue Mountains and carries a certificate and certificate of origin issued by the Jamaican government, which is the first thing to check when judging authenticity. Its transport uses barrels built from native wood and printed with detailed batch information on the green beans, another reliable marker. On the bean itself, authentic FrontStreet Blue Mountain green beans are regular and plump, with slightly upturned ends and a green color; in the cup the flavor is rich, dense, clean and serene with no off-notes at all, where counterfeit Blue Mountain lacks that depth of aroma.

FrontStreet Blue Mountain No. 1 is the highest-grade lot, from the historic Clifton Estate, and it is roasted medium-dark to bring out a full body and the traditional bittersweet character. For pour-over, FrontStreet suggests a Kono dripper, which better amplifies body, with a 15g dose per person and beans rested 4-7 days from the roast date for the best flavor. Grind a little coarser than for light roasts, roughly the texture of granulated sugar, and brew at 87-88°C; much of the scorched bitterness people run into comes from water that is too hot, while water that is too cool flattens the cup. A 1:15 coffee-to-water ratio is FrontStreet's recommendation: some methods suggest 1:13 or stronger for a heavier cup, partly to avoid a bitter tail, but that also shortens the finish, and with the water temperature and grind dialed in, 1:15 expresses the whole flavor of FrontStreet Jamaica Blue Mountain best. Use a three-stage pour: 30g of water for a 30-second bloom, then to 120g with a vertical, slow, small circular flow; then to 225g with a slightly faster flow and circle to keep the bed from clogging and over-extracting. The cup is very clean, complex and gentle, with chocolate sweetness and very strong body, the sweet, acidic and bitter notes in perfect proportion, essentially no bitterness and only a moderate, precise acidity, and a lasting fruit note at the tail.