A speciality coffee flavour note across London.
Aniseed in speciality coffee presents as a soft, liquorice-like sweetness with a faintly herbal, aromatic quality that lingers on the finish. It is rarely sharp or assertive; instead it tends to sit quietly beneath other notes, adding complexity to the cup. This character is often linked to certain aromatic compounds, particularly anethole and related molecules, which can develop through the bean's natural chemistry, specific fermentation conditions during processing, or a lighter roast that preserves delicate volatile aromatics.
Ethiopian coffees, particularly those from the Harrar and Yirgacheffe regions, are among those that typically carry aniseed-adjacent notes, often alongside floral and stone fruit characteristics. Naturally processed coffees, where the fruit dries around the bean and encourages extended fermentation, tend to amplify these aromatic, anise-like qualities more than washed lots. Some coffees from Yemen and certain Indonesian origins can also present this note, typically in conjunction with earthy, herbal, or spiced undertones.
On a bag or menu, look for tasting notes that reference liquorice, fennel, star anise, or herbal aromatics, which often signal this flavour family. Natural or dry-processed coffees are generally more likely to carry these qualities than washed coffees, so the processing method listed on the packaging is a useful indicator. Brew methods that allow full immersion and a slightly longer extraction, such as French press or AeroPress with an extended steep, tend to draw out these softer aromatic notes more clearly than fast filter methods.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying aniseed notes.