When you pick up a bag of specialty coffee and read “notes of strawberry, peach, and jasmine”, it might sound more like a fruit smoothie than a morning brew. But here’s the thing—those tasting notes aren’t just marketing fluff. Coffee can taste like berries, and the secret lies in tiny flavour compounds called ESTAs.

If you’ve ever wondered why some coffees sing with fruity brightness while others lean into chocolatey richness, ESTAs might just be the hidden magic behind those flavours.

The Science Behind ESTAs and Coffee Flavour

Alright, time to get a little nerdy. ESTAs—short for esterified acids—are flavour compounds that form when acids react with alcohols. Sound complex? Here’s the simple version: they’re responsible for a huge part of what makes fruits smell fruity and flowers smell, well, flowery.

Think of ESTAs as nature’s own flavour artists. They’re why bananas smell like bananas and strawberries smell like strawberries. And yes, they show up in coffee too—especially in those light, bright, and fruity brews that taste like a summer fruit basket.

How Do ESTAs End Up in Your Cup?

It all starts with the coffee’s journey from farm to cup. ESTAs develop during processing and roasting, and several factors influence how strong they show up:

1. Roast Level:

• Light Roasts: Want that berry blast? Lighter roasts preserve more ESTAs, bringing out vibrant fruitiness and floral notes.
• Dark Roasts: Craving those deep, rich chocolatey vibes? Darker roasts break down ESTAs, focusing more on caramelised sugars and roasted flavours.

2. Processing Method:

• Natural & Honey-Processed Coffees: These methods keep the coffee cherry’s fruit sugars close to the bean for longer, encouraging ESTA development and boosting fruity, floral notes.
• Washed Coffees: Known for their clean, crisp profiles, these coffees have fewer ESTAs but highlight acidity and clarity beautifully.

How ESTAs Shape Different Coffee Flavours

Let’s break down how these little flavour powerhouses affect what you taste in the cup:

Fruity Coffees (Think Ethiopian or Kenyan beans):

• Cooler Temps in Brewing (88–91°C / 190–195°F): Highlight those zingy berry and citrus flavours—perfect for showcasing ESTAs at their brightest.
• Hotter Temps (91–96°C / 195–205°F): You’ll get a more rounded, full-bodied sweetness but might lose some of that sharp, fruity clarity.

Nutty, Chocolatey Coffees (Like Brazilian beans):

• Cooler Temps: More subtle nutty flavours, like hazelnuts or almonds, start to shine.
• Hotter Temps: Brings out a richer, deeper chocolate taste, thanks to caramelised sugars taking the lead.

How to Taste ESTAs in Your Coffee

Ready to go flavour-hunting? Here’s how to explore ESTAs in your own brews:

1. Choose a Fruit-Forward Coffee:
Look for tasting notes that mention berries, tropical fruits, or floral hints. Ethiopian or Kenyan coffees are often ESTA-rich and packed with vibrant flavours.

2. Play With Roast Levels:
Grab a light roast if you want those bright, punchy flavours to shine through. You’ll notice how much more alive those fruity notes feel compared to darker roasts.

3. Experiment with Brewing Temps:
Brew the same coffee at different temperatures—cooler water will bring out sharper, fruity flavours, while hotter water will round things out and deepen the sweetness.

Wrapping It Up

ESTAs might sound like science-class jargon, but they’re the secret sauce behind coffee’s most exciting flavours. Whether you’re after the bright zing of berries or a delicate floral aroma, understanding ESTAs can help you unlock new depths in every cup.

So next time you see a tasting note that sounds more like a fruit bowl than a brew, don’t roll your eyes—dive in. You might just discover your new favourite flavour.