Your coffee doesn’t have added fruit or spices — it’s all-natural chemistry. Certain coffee beans contain the same flavor compounds found in berries, citrus, and even cinnamon.
The Science Behind It
Chemical compounds in coffee are the key:
- Furaneol = Strawberry-like sweetness
- Citric Acid = Bright citrus flavors
- Eugenol = Spicy clove notes
Your taste buds aren’t lying — coffee is full of surprises.
The Fermentation Factor
Natural processed coffee dries inside the fruit, absorbing juicy flavors.
Anaerobic fermentation enhances exotic fruit and spice notes, sometimes making coffee taste wine-like.
Processing plays a huge role in flavor.
Elevation & Climate
Higher altitudes lead to slower bean development, resulting in sweeter, fruitier coffee.
Volcanic soil contributes to vibrant and complex flavors.
The Roast Factor
Light roasts retain bright, fruity, and floral notes.
Dark roasts bring out caramelized, spicy, and nutty flavors.
The roast determines how flavors develop.
Experience the Flavours Firsthand
Every Saturday, 9AM – 1PM at our Roastery in the Grainstores, we host Open Cupping Sessions as part of our “Shutters Up” promo. Come taste the difference yourself — no booking needed!
Tasting Notes Glossary
- Fruity → Slightly sweet or tangy, like biting into a ripe apple or berry.
- Nutty → Reminds you of roasted nuts or peanut butter — smooth and mellow.
- Chocolatey → Not like hot chocolate, but more like dark cocoa — rich and comforting.
- Floral → Light and fragrant, like the smell of a spring garden — not the taste of flowers.
- Earthy → Feels grounded, like damp soil or mushrooms — deep and bold.
- Smoky → Has a toasty or firewood-like edge — like something slightly burnt, in a good way.
- Acidity → A crisp, refreshing feeling on your tongue, like sipping orange juice — not sour milk.
Coffee is more than just caffeine — it’s a sensory experience.
Next time you taste berries or spices in your cup, remember it’s all in the beans.
We acknowledge that the text and information shared here are curated from publicly available resources. Our aim is to compile and present these materials in a simplified format for learning and awareness, with full credit to the original sources listed
(Sensory Lexicon, n.d.)
