Cacao coffee in London
8 speciality roasts from 7 London roasters feature cacao notes.
Cacao in speciality coffee presents as a deep, rounded chocolatey quality that sits somewhere between raw cocoa powder and dark chocolate, carrying a mild, pleasant bitterness rather than sweetness. It differs from milk chocolate notes in that it tends to feel drier on the palate, with a slight earthiness and a lingering finish. This character typically arises from the presence of methylxanthines and certain Maillard reaction compounds that develop during roasting, and is often associated with medium to medium-dark roast profiles.
Cacao in coffee brings a deep, almost bittersweet richness — think raw chocolate and dried fruit rather than anything sugary or light. It appears most often in naturally and anaerobically processed coffees from Brazil, Colombia, and Myanmar, where those methods coax out the bean's fuller, earthier sweetness. Seven London roasters, including Kiss the Hippo, Volcano Coffee Works, and Caravan, are currently crafting this note across eight approved roasts.
Top rated cacao coffee roasts in London
Speciality roasts carrying cacao notes, ordered by community rating.
Roasters producing cacao coffee
London roasters with the most approved coffees carrying cacao notes.
Kiss the Hippo
We’re Kiss the Hippo, the UK‘s most innovative and sustainable specialty coffee company. We roast organic, planet-fri...
Volcano Coffee Works
Small batch coffee roaster producing single origin and blends in Brixton south London.
Caravan
cafēn
Nomad
Flavours that pair with cacao
Notes that most commonly appear alongside cacao in the same roasts.
Where cacao coffee comes from
Origin countries that most often produce cacao-forward coffees among London roasts.
How cacao coffee is processed
Processing methods associated with cacao notes in London roasts.
How cacao notes develop
Coffees from Central and South America, particularly those grown in countries such as Brazil, Colombia, and Guatemala, often produce cacao notes, especially when processed using the natural or honey method. Natural processing, where the coffee cherry dries around the bean, typically concentrates sugars and lipids in ways that encourage deeper, cocoa-like flavour development. African origins such as Ethiopia and Uganda can also express cacao qualities, though these are often layered alongside fruit or earthy notes depending on the specific region and processing approach.
What to look for
When scanning a bag or menu, look for descriptors such as "cacao", "cocoa", "dark chocolate", or "bittersweet chocolate", as these often point to a similar flavour family. Natural and honey-processed coffees are generally a reliable starting point if this character appeals to you. Brew methods that produce a heavier body and lower acidity, such as French press or espresso, tend to allow cacao notes to come forward clearly, while filter methods can highlight them alongside other complementary notes in the cup.
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 cacao notes.