Clove coffee in London
5 speciality roasts from 5 London roasters feature clove notes.
Clove in speciality coffee presents as a warm, slightly sharp spice note with a faintly numbing or peppery edge, sitting somewhere between sweet and medicinal. In the cup it tends to add depth and complexity rather than brightness, often weaving through the finish rather than leading the initial sip. It is most commonly associated with eugenol, a naturally occurring aromatic compound found in coffee's green bean chemistry, and tends to be drawn forward by darker roast development or certain fermentation-heavy processing methods.
Clove in coffee arrives as a warm, aromatic spice note — deep and slightly medicinal, with a woody intensity that lingers gently on the finish. It appears most often in coffees from Brazil, Ecuador, and China, where anaerobic and natural processing methods coax those darker, fermented spice qualities from the bean. Five London roasters, including Origin, Scenery, and Gotham, are currently exploring this bold, distinctive note across their offerings.
Top rated clove coffee roasts in London
Speciality roasts carrying clove notes, ordered by community rating.
Roasters producing clove coffee
London roasters with the most approved coffees carrying clove notes.
Flavours that pair with clove
Notes that most commonly appear alongside clove in the same roasts.
How clove notes develop
Coffees from Indonesia, particularly those processed using the wet-hulled method known as Giling Basah, often exhibit clove-like spice as part of a broader earthy, herbal character. Certain naturally processed Ethiopian and Yemeni coffees can also carry this note, typically as part of a complex dried-fruit and spice profile that emerges from extended contact between the bean and fruit during drying. Robusta-influenced blends and aged or monsooned coffees sometimes produce a similar quality, though in those cases it may present with less clarity.
What to look for
On a bag or menu, clove is often listed alongside other warm spice descriptors such as cinnamon, cardamom, or black pepper, and may appear within tasting notes that reference dried fruit or earthiness as well. It tends to come through particularly well in brew methods that allow longer extraction and fuller body, such as French press, moka pot, or espresso. If you are exploring for this note specifically, naturally processed or wet-hulled Indonesian single origins are a reasonable starting point.
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