42 coffees · from 5 roasters
Fruit flavours in coffee come from the bean itself, not from added flavouring. Origin, variety, processing and roast all play a part: Ethiopian and Kenyan coffees, natural processing and lighter roasts all push a cup towards berries, stone fruit, citrus and tropical fruit.
These are the coffees whose roasters list a fruit note among their tasting notes, from every roaster on A Cup Of Stories.

Slow Coffee Roasters

Switch Espresso

Three Llamas Coffee

Entropy Specialty Coffee Roasters

Ryder Specialty Coffee

Slow Coffee Roasters

Switch Espresso

Three Llamas Coffee

Entropy Specialty Coffee Roasters

Ryder Specialty Coffee

Slow Coffee Roasters

Switch Espresso

Three Llamas Coffee

Entropy Specialty Coffee Roasters

Ryder Specialty Coffee

Slow Coffee Roasters

Switch Espresso

Three Llamas Coffee

Ryder Specialty Coffee

Slow Coffee Roasters

Three Llamas Coffee

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters

Slow Coffee Roasters
No. Tasting notes describe flavours that come from the coffee itself. The exception is co-fermented coffee, where fruit or yeast is added during fermentation, and the roaster will say so in the description.
Natural process coffees, Ethiopian and Kenyan lots and light roasts are the most likely to taste of fruit.
Brew as filter, for example in a V60 or AeroPress, with water just off the boil. Grind a little finer if the cup tastes thin or sour.