A speciality coffee flavour note across London.
Campfire as a flavour note in speciality coffee describes a dry, smoky warmth that sits somewhere between charred wood and smouldering ash, occasionally accompanied by a subtle sweetness reminiscent of toasted marshmallow or wood smoke. In the cup it tends to feel grounding and full-bodied, with a lingering finish rather than bright acidity. It typically arises from darker roast profiles, where extended heat application breaks down sugars and volatile compounds in the bean, though it can also emerge from certain natural and anaerobic processing methods that introduce earthy, fermented depth.
Coffees from Sumatra and other parts of Indonesia often carry campfire characteristics, particularly when processed using the wet-hulled method, which removes the parchment layer while the bean retains significant moisture and tends to produce earthy, smoky qualities. Certain naturally processed Ethiopian and Yemeni coffees can also present this note, typically when drying conditions or roast development push the cup in a warmer, more rustic direction. In general, origins with volcanic or mineral-rich soils, combined with longer fermentation or darker roasting, are often associated with this quality.
On a bag or cafe menu, look for descriptors such as smoke, char, wood, tobacco, or dark spice alongside campfire, as these notes tend to cluster together and signal a similar flavour profile. A medium-dark to dark roast designation, or a processing note indicating wet-hulled or extended natural fermentation, can also point towards this character. Brew methods that emphasise body and minimise brightness, such as French press or a Moka pot, typically allow campfire notes to present themselves most clearly, whereas very light filter preparations may suppress them.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying campfire notes.