A little black coffee with a hint of jasmine
Where do the flowers and fruit in my coffee come from?
To find out where those much-loved mandarin and bergamot notes in coffee actually come from, we searched the internet far and wide. It turns out that many factors affect the intensity of floral and fruity elements in coffee beans, from the species of the plant itself to the way the beans are processed. Their presence in coffee, however, is mainly associated with two groups of chemical compounds: acids and sugars. Their combination and concentration in the bean steer our noses and taste buds towards sweet mandarin or fresh, tangy lemongrass. Research into the relationships between particular substances and perceptible coffee notes suggests, for example, that familiar citric acid makes us think of lemon or orange, while malic acid brings to mind the taste and smell of tart green apples and grapes.
Fleeting jasmine, delicate mandarin
Floral notes are not everybody's favourite. You might say their presence gives a coffee's flavour and aroma a certain dry sophistication that does not appeal to everyone. So here is some good news: if you are not a fan of bergamot and jasmine in your little black coffee, those notes fade very quickly. The volatile substances responsible for characteristic floral aromas disappear just two or three weeks after roasting. That means even the most bergamot-rich Ethiopian coffee may have lost its main attraction — its famous floral aroma — by the time you return from a summer holiday.
What affects the intensity of floral and fruity notes? Certainly the place where the coffee shrub grows and the conditions it enjoys: its terroir. Higher-altitude plantations tend to produce beans dominated by bright jasmine, rose or citrus notes. Processing is another deciding factor. Natural processing gives the coffee seed the longest contact with the sweet fruit flesh, so the bean later has greater sweetness, associated more with fruits such as currants, blueberries or strawberries.
However, the stage that determines whether a blend or single origin retains those desirable dry and acidic notes takes place after the coffee has reached its destination country. As you have probably guessed, that stage is roasting. Because acids carrying floral and fruity notes break down quickly under heat, an overly long, dark roast can easily destroy them. The conclusion? We treat coffees with bergamot, jasmine or mandarin notes gently in the roaster, choosing a fairly light roast.
A fruity burst from Africa
Finally, the most important question: where can lovers of refreshing flavours find them? Which coffees should you choose when you fancy exploring fruity and floral territory? In our view, coffees from hot Africa are a reliable choice. In almost any beans from Ethiopia, Kenya or increasingly popular Rwanda, you will immediately notice at least one of these notes.
What can you expect in the flavour and aroma of African coffees? An intense, almost cucumber-like aroma in Ethiopia Djimmah, for example, or blackcurrant and cheerful citrus in Kenya Nyeri. We owe these qualities to the demanding high-altitude climate found on most plantations in both countries. Stronger sunshine and crisp, crystal-clear air allow coffee cherries to ripen gradually, balancing natural fruity sweetness with lively acidity.
To bring out all the fruity and floral goodness in African beans, brew them appropriately. We recommend alternative methods: a dripper for a delicate, smooth cup, or an AeroPress for a fuller body. Coffee prepared this way will put all the flavours of spring on your tongue and help you see the world with renewed optimism!