A speciality coffee flavour note across London.
Broth or bouillon in speciality coffee presents as a savoury, umami-rich depth in the cup, reminiscent of a light meat or vegetable stock rather than anything sweet or fruity. It carries a gentle salinity and roundness that sits on the mid-palate, sometimes accompanied by a faint earthiness or a mineral quality that lingers in the finish. This character typically arises from elevated levels of glutamates and certain amino acids in the green bean, and is often associated with lower-acidity profiles brought about by extended fermentation during processing or darker roast development.
Coffees from Sumatra, particularly those processed using the wet-hulling method known as Giling Basah, often display this savoury, broth-like quality as a defining characteristic of the cup. Certain naturally processed coffees from Yemen and some lower-grown lots from Central America can also tend towards this note, where extended contact between the bean and fruit pulp encourages the development of umami compounds. Processing conditions that allow for prolonged fermentation, whether intentional or environmental, typically amplify this savoury dimension across origins.
On a bag or cafe menu, look for tasting notes that reference umami, earthiness, tobacco, dark chocolate, or mushroom alongside lower-acidity descriptors, as broth often appears within that family of flavours rather than in isolation. Coffees described as having a full body and a long, savoury finish are reasonable candidates. Brew methods that emphasise body and mouthfeel, such as a French press, Moka pot, or a longer-contact filter like the Clever Dripper, tend to draw out this quality more clearly than faster, higher-agitation methods.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying broth/bouillon notes.