ripe stone fruit
Ripe stone fruit in specialty coffee evokes the lush, juicy sweetness of peach, nectarine, apricot, and plum, often accompanied by a velvety, full-bodied mouthfeel and a bright, wine-like acidity. This flavor profile is most commonly found in naturally processed or anaerobic coffees from Ethiopia, Yemen, and parts of Colombia, where extended contact between the bean and fruit pulp allows sugars and fruit esters to deeply penetrate the seed. It is a hallmark of high-altitude African varieties and is frequently noted in cupping as a defining characteristic of heirloom Ethiopian cultivars like Yirgacheffe and Sidama.
Cuppings
Coffees that taste of ripe stone fruit
| Process | Washed |
| Varieties | Ethiopian Landrace |
| Country | Ethiopia |
| Region | Gedeb |
| Elevation | 2,300–2,400m |
| Source | Harmufo |
First noted
Aug 26, 2026
Last tasted
Aug 27, 2026
2 cuppings
Recent cuppings with ripe stone fruit tasted
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