"Red fruit" and chewing beans right after cooling

[Turboner]

Some coffees are described as having notes of "Red Fruit" can somebody explain what Red Fruit means? Technically Red Bell Peppers, Tomatoes, Pomegranates, and Apples are Red Fruit, but are on separate ends of the cupping spectrum so to speak.

Also, do any of you chew beans just after cooling? I noticed that I get nuances immediately w/o having to let the beans de-gas. I usually just get a bean and chew on it until I get the flavors including the bitterness (Tannins?) out.

[brew]

do any of you chew beans just after cooling?

Every time.  I can pretty much tell fi i'm going to like it or not but it always changes a bit with age.

[Turboner]

Do you also notice that it changes by bean size within the same batch?

[brew]

No...i'm not even sure that I can taste that much other than a "Yay" or a "Nay"...and then sometimes the Nay turns into a Yay.

[jyalpert]

I chew a bean from the cooled batch sometimes.  Like others have said, it's almost always simply 3 outputs: underdeveloped, burnt, and OK.

Red fruit to me means berries and juice - raspberries, strawberries, etc.  Bright, summery flavors with good "high notes".  In wine it's a jammier flavor but with good acidity.  I really like Pinot Noir and Zinfandel with red fruit flavors because they are pleasant to drink on their own.  Contrast that with black fruit, which is like plums and blackberries and dried dark fruit - heavier flavors more associated with tannin and fruit skin.  For me black fruit can be good or bad, depending on the wine.  For instance, I really detest heavy "food wines" like classic California cabernet.  Those wines will often have the heavier aspects of black fruit + aromatics like eucalyptus and a ton of tannin.

So yeah, I try and look for those two things in coffee as well.