The world of coffee is constantly evolving, with farmers, roasters, and baristas experimenting with new processes to create unique flavour experiences. One of the most exciting innovations in recent years is fruit-infused coffee — a method where fruits are introduced during the fermentation process, adding a whole new dimension of taste and aroma. But how exactly does it happen?
What is fruit-infused coffee?
Fruit-infused coffee is when coffee beans are exposed to fruits during the fermentation stage of processing. Unlike flavoured coffees where syrups or oils are added after roasting, fruit-infused coffees develop their fruit notes naturally as the beans absorb the flavour compounds from the fruit. The result is a complex cup of coffee with a pronounced, natural fruitiness.
The infusion process typically takes place on the coffee farm right after harvesting. Instead of fermenting coffee beans solely with their natural sugars (produced by the mucilage that surrounds the beans), farmers introduce fruits like pineapple, berries, or citrus fruits into the fermentation tanks. This not only influences the taste but also has an impact on the overall mouthfeel, acidity, and aroma of the final brew.
How exactly does fruit infusion work?
The key to fruit-infusion lies in the fermentation process — a crucial stage in coffee production where microorganisms (like yeast and bacteria) break down sugars in the mucilage of the coffee cherry (the flesh that encases the coffee beans). The coffee is placed in fermentation tanks along with the selected fruits.
These fruits can be whole, sliced, or mashed, depending on the desired intensity of flavour and fermentation can last anywhere from 24 to 72 hours, depending on the climate, type of fruit, and flavour goals of the producer. During this period, the natural yeasts and bacteria in the tank break down the sugars from both the coffee cherry and the fruit, creating a vibrant, fruity profile. The coffee can be washed (to remove excess fruit and coffee mucilage) and dried (to ensure the flavours are locked in) at different stages of process, depending on processing methods (e.g. natural, washed)
The final stage of the process is roasting, which also has a big impact on the fruitiness of the coffee. The roaster can tailor the roast profile to highlight the delicate fruity notes produced during fermentation.
What flavour profiles can be created in fruit-infused coffees?
Unlike artificially flavoured coffees, fruit-infused coffees have a natural, unique and layered fruit-forward taste. Some fruit-infused coffees offer a clean, clear taste where the fruit is the star, while others deliver a more "funky" naturally fermented taste that lovers of natural-process coffees will enjoy. Each fruit creates a distinct profile, but common notes include:
- Fruity Sweetness: Flavours of berries, tropical fruits, and orchard fruits become prominent.
- Enhanced Acidity: Citrus-infused fermentations increase brightness and acidity, making these coffees taste lively and refreshing.
- Wine-like Characteristics: Fermentation with grapes or certain berries can impart wine-like complexity, offering a fermented and tannic flavour similar to natural wines.
- Floral and Herbal Notes: Depending on the type of fruit and fermentation method, coffees can develop floral aromas similar to jasmine, rose or hibiscus.
What Makes Fruit-Infused Coffee So Special?
By infusing coffees with fruit, farmers can craft naturally sweet, vibrant and complex coffees. What’s particularly exciting about this process is that every batch is unique. The same coffee bean fermented with pineapple in one season may taste different from the next season due to variables like weather, temperature, and fruit ripeness.
Our first limited edition release of the year, Peaches & Cream Coffee is a mouthwatering example of this quality. This coffee, grown by renowned fruit-infused coffee producer Jairo Arcila on his farm Santa Monica, this lot was exposed to a dry anaerobic fermentation of 48 hours.
During this period, peaches were added to the environment, influencing the final flavours in the cup. The coffee was then placed on raised beds below 35 degrees Celsius until it had dried to the ideal moisture content for shipping.
This coffee naturally has flavour notes of brown sugar and vanilla and expect vibrant notes of peaches, cream and cinnamon provided by the fruit-infused fermentation.
Fruit-infused coffees offer unexpected flavour profiles that enhance the coffee-drinking experience. The sweetness and delicate floral notes of peach complement the acidity and richness of this coffee, creating a balanced and refreshing taste.
Peaches & Cream is available to order now.
