Dried Fruit
raisin, fig, prune, date
Dried fruit notes (raisin, fig, prune, and date) are concentrated, dark, and sweet. Unlike fresh fruit notes, which are bright and acidic, dried fruit character is rich, almost syrupy, and sits comfortably alongside roasted and earthy notes. Very common in darker, higher-percentage bars.
What Causes It
Longer fermentation and more aggressive roasting concentrate fruit esters into dried fruit aromas. Higher percentage bars naturally emphasize these notes as the sugars diminish. Beans from West Africa (Ghana, Ivory Coast) and Trinidad often develop this profile.
Where to Find It
Trinidadian Trinitario beans are classic for dried fruit, particularly prune and raisin. Many 80%+ bars from West African origins show this profile prominently.
Common Origins
Highly variable by region. The best Peruvian lots rival Madagascar for fruit complexity; commodity lots are unremarkable.
Legendary origin. Porcelana and Sur del Lago Criollo are among the rarest and most prized beans in the world.
The world's most produced fine-ish cacao. Bold, reliable, classic "chocolate" flavor. The backbone of most blends.
Complex Caribbean origin with earthy depth and unexpected fruit. One of the more characterful origins in the hemisphere.