A speciality coffee flavour note across London.
Dill in speciality coffee presents as a quietly herbal, slightly anise-like savouriness with a faint green, almost grassy edge. It sits closer to the savoury end of the flavour spectrum and can carry a mild feathery bitterness reminiscent of fresh dill weed rather than dill seed. This note typically arises from specific aromatic compounds, particularly linalool and certain terpenes, that develop during fermentation or are present naturally in the bean's terroir and are preserved by lighter roast profiles.
Coffees from Ethiopia, particularly from naturally processed lots in regions such as Yirgacheffe or Sidama, often carry herbal and floral aromatic notes of which dill can be one expression. Extended or experimental fermentation methods, including anaerobic processing, can also amplify these savoury herbal qualities in beans from Central American origins such as Costa Rica or Guatemala. Dill as a distinct note is relatively uncommon and tends to appear alongside other green herb or floral descriptors rather than in isolation, which can make it easier to recognise as part of a broader aromatic profile.
On a bag or menu, look for tasting notes that include herbs, green herbs, anise, fennel, or floral descriptors, as dill often sits within that aromatic family. Natural and anaerobic process coffees are the most likely candidates, since these methods tend to heighten fermentation-derived aromatic complexity. Brew methods that allow more contact time and clarity, such as filter or pour-over, generally give herbal notes like dill the space to emerge more distinctly than faster or milk-based preparations.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying dill notes.