Specialty coffee consumers are always looking for new profiles and exotic flavors in their cups, so that each coffee is a new experience. That's why many coffee growers and producers of this beverage have embarked on the task of innovating, both in the processing and production of their products.
This innovation has brought the flavor of fruit to our cups. Now, in some processes, we can find fruit or fruit extracts inside the tanks at the beginning of anaerobic fermentation. (See also Fermentation and Coffee)
But how does fruit fermentation influence coffee?
The truth is, we still don't know... It's a relatively new process with few studies, but some claim that in small batches, the quality of the cupping process increases. But while science doesn't yet have definitive opinions, the cup itself does, and fruity flavors are gaining ground. We can already find coffees with sugarcane, tangerine, and other citrus flavors; some have experimented with adding flavors like blackberry, and we know we'll continue to discover new innovations full of flavor.
Coffee lovers always want to discover and learn about new innovations where, through experimentation, we can reach a new level of tasting experience in our cups, but above all, we want to discover new flavors and tastes.