Which coffee beans have tropical fruit flavors? How to describe the fruity flavor of hand-brewed coffee?

A friend once wondered: "what exactly is the 'tropical fruit aroma' written on it?" if it refers to the taste of a certain fruit, why not write it directly, but describe it as "tropical fruit"? " .

What are the iconic characteristics of tropical fruit?

Tropical fruit (tropical fruit), as its name implies, is a variety of fruit concentrated in tropical areas, that is, it is generally produced between the Tropic of Cancer. For example, Yunnan, Hainan and Guangdong are the representative provinces rich in tropical fruits. In these places, the temperature and humidity are high all the year round, the boundaries of the four seasons are not too obvious, and the sunshine is larger all the year round, so that the fruits growing here can exude a unique fragrance.

As an old man, the tropical fruits that Qianjie often comes into contact with are mango, pineapple (pineapple), jackfruit, litchi, coconut, passion fruit, banana, carambola, papaya, guava. If you take a closer look at their characteristics, you will find that when these fruits are ripe, they often have a warm and unique aroma. In addition to their colorful appearance, some are as charming and sweet as honey, some are juicy, and some are fruity. Just smelling the brain starts to produce dopamine.

Why is there tropical fruit flavor in coffee?

Coffee is a kind of fruit, which is well known, but if it is also a tropical fruit, it can not only be eaten directly, but also have the tropical fruit characteristics mentioned above in theory. But when we pick a fully ripe coffee cherry on the spot, whether we smell it or eat it, it can't provide the fragrance described on the beanbag. Why?

In fact, no matter which breed of coffee, most of the ripe fruit has thin skin and less meat, and smart humans find that it is better to get the seeds instead of eating them directly, so that they can provide more useful value.

In the final analysis, the reason why coffee smells (drinks) has a "fruit flavor" is that it contains many aromatic substances similar to fruit aroma, most of which are esters, ketones and alcohols. For example, fatty acids, mushroom alkenes and amino acids are all sources of fruit aroma components and are stored in raw beans in a stable form.

What really gives off the fruity aroma of coffee is baking. With the Mena reaction and caramelization reaction of raw beans in the process of heating, various volatile aroma substances are constantly derived. When some compounds reach a certain concentration, it will give people a warm, warm, colorful, or sweet fragrance, which in turn stimulates the impression of tropical fruits in our memory.

Which coffee beans are more likely to have tropical fruit flavor?

In the past, according to the cup test experience in the street, the tropical fruits that most often appear alone in the coffee flavor are passion fruit, mango, pineapple (pineapple), guava, jackfruit, and so on, because their aroma is more representative. People who have eaten it can leave a deep impression, and it is easier to catch once it appears in coffee.

The flavor of this kind of fruit will not be limited to specific production regions or varieties. Many high-altitude sun-cured coffee in Africa and Central and South America emit such complex fruit characteristics from time to time.

For example, Qianjie can feel the rich aroma of ripe mango in Essel ALO and Santa Veni this year; when grinding Colombian claw and belly button coffee powder, you can smell complex passion fruit; not long ago, Panamanian aurora manor sun summer also showed the characteristics of guava in dry fragrance, while another Jensen manor sun summer tested in the same cup has a clear pineapple aroma, which is impressive.

In contrast, although fruits such as papaya, carambola and litchi also have refreshing unique aromas, the overall style tends to be light and elegant, when mixed with chocolate, caramel, nuts and other baking flavors, it is not so easy to detect and judge, so the frequency is also relatively low.

And if we do feel the warm flavor of tropical fruits in coffee, but we can't point out exactly what kind of fruit it is, it will be used to describe them in general. For example, Qianjie daily introduces beans such as Huakui 8.0, Arida Kaduai, Hope Manor Honey to Rose Summer, etc., when it is difficult to summarize the taste into a kind of fruit, it is customary to use "tropical fruit aroma" to convey this feeling.

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