What Are Fruity Coffee Beans and How to Detect Their Rich Fruit Aromas - This Essential Step Cannot Be Missed

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FrontStreet Coffee - Coffee Fruit Aroma Introduction

Floral and fresh fruit aromas are the most challenging to capture, yet they are the most captivating.

Floral and fresh fruit aromas are highly representative in any culture. They can almost be seen as indicators in our genetic code for breeding offspring, symbolizing the continuation of species. They are the scent of life, gifts for loved ones. Coffee beans with medium-light roasting exhibit distinct fruity aromas, with African coffee beans being the most prominent.

Fresh fruit aromas in coffee represent a tremendous promise. They are the source of energy reservoirs, nourishing our cells, feeding our brain cells through sugars. The scent of honey serves as a bridge connecting floral and fresh fruit aromas. We categorize honey within floral aromas for logical understanding—it's almost a synthesis of spiritual and material value among primary descriptors.

Floral and fresh fruit aromas are the most difficult category for novice tasters to identify. Some roasters avoid deep roasting to preserve their vibrancy. This not only prevents the degradation of aroma precursor molecules but also makes them more prominent through synesthesia with acidity. However, when coffee beans are excessively lightly roasted (a phenomenon not uncommon), it backfires. Because the precursor compounds of floral and fresh fruit aromas generate an elusive tone during roasting that fails to reach established levels, the aromas become less distinct, leaving an irritating acidity in the coffee accompanied by strong herbal notes.

Floral and fresh fruit aromas only appear in coffees that have undergone exquisite roasting, careful storage, and perfect extraction.

Floral and fresh fruit aromas are generated by a series of diverse compounds, including terpenes, ethanol, acids, esters, aldehydes, lactones, and others. Their formation depends partly on the plant's genetic code (making variety and diversity important) and its growing habitat (day-night temperature differences are also crucial—areas with greater temperature differences are more conducive to terpene compound formation). This is why most coffee is grown in the equatorial belt or at high altitudes. Another factor relates to the fermentation of washed coffee—when malic acid properly converts to lactic acid, floral and fresh fruit aromas become a distinctive feature of washed coffee.

Knowledge Point

There are thousands of aroma types in coffee beans that cannot be fully identified.

In Summary

FrontStreet Coffee is a specialty coffee research hall dedicated to sharing coffee knowledge with everyone. We share without reservation because we want more friends to fall in love with coffee. Additionally, we hold three low-discount coffee events monthly because FrontStreet Coffee wants to offer the best coffee at the lowest prices to more friends—this has been our mission for six years!

Important Notice :

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