Honey coffee in London
51 speciality roasts from 28 London roasters feature honey notes.
Honey in speciality coffee presents as a warm, rounded sweetness that sits somewhere between floral and caramel, often accompanied by a slightly viscous, coating mouthfeel. Unlike the sharp brightness of citrus notes, honey reads as soft and lingering, with a gentle richness that persists into the aftertaste. It tends to emerge from naturally occurring sugars in the coffee cherry that survive and concentrate through careful processing and a light to medium roast level.
Honey in coffee brings a rounded, lingering sweetness, somewhere between floral nectar and warm caramel, softer and less sharp than raw sugar. It appears most often in coffees from Colombia, Ethiopia, and Costa Rica, where the combination of altitude and careful processing draws out those gently sugared depths. Both washed and natural methods are common routes to this flavour, each lending a slightly different clarity or richness to the cup.
Top rated honey coffee roasts in London
Speciality roasts carrying honey notes, ordered by community rating.
Roasters producing honey coffee
London roasters with the most approved coffees carrying honey notes.
Flavours that pair with honey
Notes that most commonly appear alongside honey in the same roasts.
Where honey coffee comes from
Origin countries that most often produce honey-forward coffees among London roasts.
How honey coffee is processed
Processing methods associated with honey notes in London roasts.
How honey notes develop
Coffees from Ethiopia, particularly those processed using natural or honey methods, typically carry this note, as do many washed and honey-processed lots from Central America, including Guatemala and Costa Rica. The honey processing method, where varying amounts of fruit mucilage are left on the bean during drying, often produces this character directly, as the drying sugars influence the bean's flavour development. Certain high-altitude Colombian and Yemeni coffees also tend to express a honeyed sweetness, though this can arise from the bean's inherent biochemistry rather than processing alone.
What to look for
On a bag or cafe menu, look for tasting notes that pair honey with complementary descriptors such as stone fruit, floral, or caramel, which suggests the note is well integrated rather than isolated. Processing information is a useful indicator, as honey-processed or natural-processed coffees are more likely to carry this character than cleanly washed lots. Brew methods that preserve body and sweetness, such as a cafetiere, Chemex, or a well-dialled espresso, tend to allow honeyed notes to express themselves clearly.
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