Green Coffee for Fruity Filter Brewing

Many of these coffees can work across different brew methods, including espresso, but they’ve been chosen because of how well they perform as filter brews. Filter brewing brings out particular characteristics - clarity, acidity, and layered fruit notes - that can sometimes get lost or become overpowering as an espresso-based drink. For a more balanced and expressive take on these coffees, filter is often the best choice.

It helps to start with the kind of fruit flavours you enjoy. If you like bold, jammy notes - think berries or tropicals - naturals and experimental lots are a good place to start. If you prefer something brighter and lighter, washed coffees from high elevations tend to be more citrusy and floral. You can also look at the flavour notes listed on each coffee for a guide.

They can be, but they’re often best enjoyed on their own. The unique fruit character is usually the highlight, and blending can dilute those qualities. If you're blending, try pairing with a base that has sweetness and body but doesn’t overpower the fruit.

Not always. Some fruity coffees are bright and citric, while others are softer and sweeter - more like ripe stone fruit or berry jam. Acidity plays a role, but it's the balance with sweetness and body that makes a coffee feel juicy rather than sharp.

Most fruity filter coffees hit their stride between 5–10 days after roasting. That resting time helps the flavours settle and opens up more complexity in the cup. Some lighter roasts can continue to improve for up to two weeks.