In our recent article about coffee notes we mentioned that fruity coffee notes are one of the hallmarks of Colombian Arabica Coffee. Why is this and what are the soil conditions that cause a coffee to have this quality? It is general knowledge that Colombian coffee is grown in rich volcanic soil at high altitude and with excellent drainage but what specifics cause fruity notes?
What Are the Immediate Causes of Fruity Coffee Notes?
A coffee with fruity notes is rich in aromatic compounds. Aromatic compounds are the result of rich carbohydrate and, specifically, sugar content of the coffee bean as well as ample protein and amino acid amounts. These, in turn are the result of slightly acidic soil in the pH range of 5.6 to 6.5 in addition to coffee being grown at high altitudes where slow growth results in a richer assortment of carbohydrates, amino acids, and, thus, aromatic compounds. The ideal acidity of Colombian volcanic soil is helped by high levels of potassium and phosphorus in the soil. In addition soil in the western Andes, which is the historic heart of Colombian coffee growing. The soil is rich in nitrogen fixing bacteria and beneficial fungi that aid coffee plants in absorbing nutrients like nitrogen and phosphorus. The excellent drainage where every coffee plant is located on the side of a mountain results in the excellent drainage that prevents coffee root diseases common to coffee planted in flatlands.
How Natural Coffee Processing Preserves Fruity Coffee Notes
When the coffee grower uses dry or natural processing on his harvested coffee beans, the pulp remains intact which lets the cherries ferment for as long as several weeks. This leads to deeper, floral and sweet flavors plus the fruity aftertaste or notes. In order to help preserve fruity notes it is important to use a light roast as well! If you do a medium roast you will caramelized flavors or notes just like if you cook or roast a sugary disk overly long in your oven. With natural processing the sweetness occurs in the pulp but because the pulp remains next to the coffee bean for an extended period, sugars absorb into the coffee bean resulting in fruity flavors and notes. Honey processing in which the skin of the bean is removed but not the mucilage results in flavors and notes in between wet and dry or natural processing.
Dry or Natural Coffee Processing
Dry Processing Preserves Antioxidants
Besides resulting in fruity flavors and notes in your coffee, when your coffee way dry or naturally processed the coffee retains more antioxidants. Like with fruity notes, antioxidant levels are affected by the roast that you use. Reliably, the fruitier your coffee notes the more antioxidants your coffee has. Because antioxidants in coffee are mostly what confer long term health benefits you are getting healthier coffee when you drink Colombian Arabica coffee with fruity flavor and notes! If the health benefits of coffee are most important to you remember to stick with a light roast which also preserves fruity notes and antioxidants.
Fruity Notes Antioxidants and Brewing Method
The last step in the process of getting your cup of Java is brewing the coffee. In this regard, methods that leave the coffee in touch with the brewing water for longer result in greater extraction of antioxidants, and to a degree, flavor and note. Using a French press or making pour over coffee are both ways to increase contact time, flavor and antioxidants.