Blackcurrant coffee in London
25 speciality roasts from 13 London roasters feature blackcurrant notes.
Blackcurrant in speciality coffee presents as a sharp, fruity acidity with a deep, slightly jammy sweetness and a faint astringency reminiscent of the fruit's skin. In the cup it can range from the brightness of fresh blackcurrant juice to a richer, more concentrated quality closer to a coulis or preserve. This note is typically linked to high levels of chlorogenic acids and certain aromatic compounds in the bean, and is most commonly found in lighter roast profiles where fruit-forward characteristics are preserved rather than roasted away.
Blackcurrant in coffee is a flavour that lands somewhere between tart and deeply fruity — bright at first, then settling into something almost jammy on the finish. It appears most reliably in coffees from Kenya, Colombia and Peru, where the bean's natural acidity finds room to express itself. Washed and anaerobic processing both draw it out, with anaerobic fermentation in particular lending the note a more intense, concentrated quality.
Top rated blackcurrant coffee roasts in London
Speciality roasts carrying blackcurrant notes, ordered by community rating.
Roasters producing blackcurrant coffee
London roasters with the most approved coffees carrying blackcurrant notes.
Flavours that pair with blackcurrant
Notes that most commonly appear alongside blackcurrant in the same roasts.
Where blackcurrant coffee comes from
Origin countries that most often produce blackcurrant-forward coffees among London roasts.
How blackcurrant coffee is processed
Processing methods associated with blackcurrant notes in London roasts.
How blackcurrant notes develop
Blackcurrant is most often associated with coffees from Ethiopia, particularly those processed using the natural or anaerobic method, where extended contact between the bean and fruit pulp encourages the development of intense berry-like compounds. Washed Ethiopian coffees, especially from regions such as Yirgacheffe and Guji, can also carry this note, though in a cleaner, more delicate form. Kenyan coffees are another origin where blackcurrant appears with some regularity, often accompanied by a pronounced acidity that amplifies the fruit character.
What to look for
On a bag or cafe menu, look for tasting notes that include blackcurrant, dark berry, or blackberry alongside descriptors such as juicy or bright acidity, which often indicate the same underlying flavour profile. Natural or anaerobic processing methods listed on the label are a reliable indicator that the coffee may lean towards this kind of fruit intensity. Pour-over and filter brew methods tend to articulate the note most clearly, as they preserve clarity and allow the acidity and fruit character to come through without the weight that espresso preparation can add.
Find coffee matched to your taste
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying blackcurrant notes.