What is a balanced coffee flavor? Introduction to the representatives of producing areas with fruity coffee flavor

The taste of coffee introduces the unique aroma and taste characteristics of coffee as a whole and integrated feeling / perception, fusion, sour taste, aroma, bitterness, sweetness and aftertaste. Balanced coffee is a kind of coffee that does not have a single flavor feature dominant and / or overwhelm / overwhelm other flavor characteristics. Many of the world's best coffees are balanced, although some highly rated coffees are particularly popular because of their unique (unbalanced) tastes.

Some general coffee taste descriptions include complex (multiple flavors) and rich (describe full-bodied coffee). Some coffee has the taste of red wine, which is reminiscent of and is called the smell of wine. Other coffees have fruity aromas, suggesting berries or oranges.

Fruity coffee

The fruit taste is often a sweet natural taste and is one of the most sought-after qualities of the best coffee. They are usually divided into drupes (peaches, apricots, nectarines) to oranges (oranges, lemons, grapefruit, nectarines) and berries (raspberries, strawberries, blackberries, blackcurrants, cherries). Generally speaking, coffee produced in Africa has a prominent fruity flavor, while coffee grown in South America sometimes makes them secondary. Some areas with outstanding relevant flavors are listed here.

Kenyan coffee-berries

Coffee-citrus (lemon) in Yega Sheffield, Ethiopia

Brazilian coffee-fruity (cherry)

Costa Rican coffee-tropical fruit

Tanzanian coffee-tropical fruits (kiwifruit), berries (blackberries)

Guatemalan coffee-citrus (orange, green apple)

Colombian coffee-berries (blackberries, currants), drupes (peaches, apricots)

Changes in crops from year to year mean that some years show more obvious flavors than others, and different varieties in a country have different flavors, but these descriptions often appear in the above-mentioned coffee. Fruity aroma as an espresso flavor is not common because organic compounds are destroyed at the "espresso roasting" point, and any roasting (including medium roasting) can be used in an espresso machine.