Flavor 101: Understanding the Berry Sweetness in Ethiopian Natural Coffees
Ever read “berry sweetness” on a coffee label and wonder what on Earth that means? Let’s decode it, using our Ethiopian naturals as a guide.
Natural Processing & Fruit Flavors:
With a natural process, ripe cherries are dried whole, letting the bean soak in the fruit’s natural sugars. This often leads to notes reminiscent of dried strawberries, blueberries, or raspberries. It’s not that we’re adding fruit—these flavors are intrinsic, teased out by the process.
Think of It Like Wine:
In the same way wine grapes reflect terroir and fermentation, coffee beans reflect their cherry environment. Ethiopian natural coffees often sit at higher elevations with cooler nights, allowing cherries to develop complexity. The result? A cup that can taste like a handful of ripe berries on a summer afternoon.
How to Notice the Berry Notes:
Try brewing via pour-over to highlight brightness and aromatics. Focus on the aroma first: a natural Ethiopian might smell like a fruit orchard. Then taste: the sweetness should feel “juicy,” balancing tartness and sugar, much like a ripe raspberry.
Practice Makes Perfect:
If you’re new to these flavor notes, don’t worry—palate training takes time. Compare this coffee side-by-side with a more chocolatey Brazilian. Notice the difference. Over time, “berry sweetness” won’t just be a buzzword; it’ll be a familiar friend in your cup.
