A speciality coffee flavour note across London.
Currant in speciality coffee presents as a sharp, fruity acidity with a slightly tart, jammy sweetness, most closely resembling blackcurrant or redcurrant rather than dried fruit. The note carries a pleasant astringency at the edges, giving the cup a lively, wine-like quality that lingers on the palate. It tends to emerge from naturally occurring malic and citric acids in the bean, and is typically preserved by lighter roast profiles that avoid burning off the more delicate fruit compounds.
Coffees from Ethiopia, particularly those from the Yirgacheffe and Guji regions, often carry currant notes as part of a broader fruit-forward flavour profile. Natural and anaerobic processing methods typically amplify this character, as extended contact between the coffee cherry's fruit and the bean allows fermentation to develop deeper, more concentrated fruity acidity. Washed Kenyan coffees are also known to produce a distinct blackcurrant quality, often attributed to the presence of specific organic compounds such as methyl and ethyl esters that develop during the region's soil and fermentation conditions.
On a bag or cafe menu, look for tasting notes that reference blackcurrant, redcurrant, dark berry, or stone fruit alongside descriptors suggesting bright or complex acidity. Brew methods that highlight clarity and acidity, such as pour-over or Chemex, tend to bring currant notes into sharper focus than immersion methods. If you prefer a fuller, more rounded expression of the note, a cafetiere can round out the acidity while still allowing the fruit character to come through.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying currant notes.