A speciality coffee flavour note across London.
Cheesy notes in speciality coffee present as a savoury, lactic sharpness that can range from mild cream cheese softness to a more pungent, aged quality reminiscent of hard rind cheeses. The sensation often carries a fatty or waxy texture on the palate, accompanied by a slightly fermented acidity. This character typically arises from elevated levels of certain fatty acids, particularly butyric and valeric acid, which develop during fermentation of the coffee cherry or as a byproduct of uneven drying conditions.
Cheesy notes are often associated with coffees from regions where natural or extended wet processing is practised under less controlled fermentation conditions, including some producers in Ethiopia and parts of Central America. Naturally processed coffees in particular can develop this quality when fruit pulp remains in contact with the bean for prolonged periods, encouraging the growth of specific bacteria that produce short-chain fatty acids. Robusta varieties and some lower-altitude arabica lots are also more likely to carry this savoury character, as their bean chemistry typically contains a higher proportion of the lipids and compounds involved.
Tasting notes on packaging that reference lactic, fermented, savoury, or aged fruit qualities may signal the presence of a cheesy character, even if the word itself does not appear. Natural and anaerobic natural processing methods are worth looking out for if you are curious about this profile. Brew methods that concentrate flavour and preserve body, such as French press or moka pot, tend to make these savoury, fatty notes more perceptible than lighter filter preparations.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying cheesy notes.