Why Your Filter Coffee Tastes Like Passion Fruit?
It was a quiet morning when I brewed a cup that changed everything. The bag said "passion fruit", and honestly, I rolled my eyes. But then I took a sip. And there it was: a soft sweetness, a tangy sparkle, something that reminded me of a fruit I’d last tasted on a warm beach in Bahia.
By Tiago
Published
Last updated
3 min read
Resumo · the short answer
Coffee is the seed of a fruit. Variety, processing and a lighter roast decide how much of that fruit ends up in your cup, and filter brewing makes those notes easier to taste.
In our coffees, nothing is added: no flavourings, no syrups. It is all in the bean.
Ficha técnica Fruit in the cup
| Variety | Some carry more fruit and acidity |
|---|---|
| Natural process | Ripe, jammy fruit |
| Controlled fermentation | Tropical fruit, wine, rum |
| Roast | Lighter keeps the fruit |
| Brew | Filter, such as V60 or Chemex |
| Added flavourings | None |
It was a quiet morning when I brewed a cup that changed everything. The bag said "passion fruit", and honestly, I rolled my eyes. But then I took a sip. And there it was: a soft sweetness, a tangy sparkle, something that reminded me of a fruit I’d last tasted on a warm beach in Bahia.
I blinked. This wasn’t just coffee. This was something else entirely.
01 · Uma nova linguagem
A new language in the cup
Over the years, filter coffee has gone from background drink to full sensory experience. Nowhere is that clearer than in the world of fruit-forward coffee and experimental fermentation. These aren’t just coffees with "notes". They taste like something. Like actual fruit. Like wine. Like dessert. And yes, sometimes, like pineapple candy.
At first, I thought it was a gimmick. Controlled fermentation? Sealed tanks? But then I started tasting. Not once, but over and over again. Each time, the cup told a story: of ripe cherries drying in the sun, of farmers and roasters working together like composers and musicians.
02 · De onde vem
Where do those fruit flavours come from?
Coffee is the seed of a fruit, so fruity notes are less strange than they sound. Three things decide how much of that fruit ends up in your cup:
Variety
Some coffee varieties naturally carry more fruit and acidity than others.
Processing
In a natural coffee, the whole cherry dries around the bean, which often gives ripe, jammy fruit. Anaerobic and other controlled fermentations, where the cherries ferment in closed tanks, can push those flavours further, towards tropical fruit, wine or rum.
Roast
A lighter roast keeps the fruit and acidity; a darker roast covers them with chocolate and bitterness.
Filter brewing does the rest. A V60 or Chemex gives a clean cup in which those notes are easier to pick out than in espresso. In our coffees, nothing is added: no flavourings, no syrups. It is all in the bean.
03 · Emoção
Not just notes, but emotion
I’ve come to believe that tasting coffee is a bit like listening to vinyl. Sure, you can describe the sound, the tone, the tempo, but the real magic is in how it makes you feel. These coffees? They feel alive.
They taste like Brazil. Not just the landscape, but the rhythm. The sunshine. The people who care enough to experiment, to play, to push boundaries.
So next time you brew a filter, slow down. Let it cool slightly. Breathe it in. Sip it gently. Maybe you’ll taste pineapple. Or maybe you’ll just taste something you didn’t expect, and isn’t that the whole point?
Do torrador
“Coffee should surprise you. It should move you.”
Tiago, who roasts our coffee every week in Amsterdam
And sometimes, if you’re lucky, it should taste just like passion fruit on a quiet morning.
04 · Na xícara
Curious to taste for yourself?
If you’re ready to experience how vibrant filter coffee can be, here are three coffees that bring Brazil’s fruity side to life, each with its own story:
Fazenda Sertão 100 Years Reserva
A century of heritage in a cup. This natural Red Bourbon comes from trees that have been bearing cherries for over 100 years, with red fruits, a sweet, full body and a spicy finish.
Taste Fazenda Sertão 100 Years Reserva
Funky Jumper Banger
A semi-anaerobic Red Catuaí from Fazenda do Salto, with ripe plum, raisin and orange and a brown rum note. Lively and fruit-forward as filter, bold and boozy as espresso.
Taste Funky Jumper Banger
Maragogipe Southern Boundaries
Big beans, bold flavour. This light roast brings red fruit jam, jabuticaba and a tamarind tang that keeps things interesting. Bright, punchy and made for the adventurous filter drinker.
Taste the Maragogipe Southern BoundariesPróximo gole · next sip
You’ll find these coffees in our filter coffee collection.
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