A speciality coffee flavour note across London.
Fresh fig in the cup presents as a soft, honeyed sweetness with a subtle jammy depth, distinct from dried fruit notes by its lighter, almost floral edge. The sensation tends to be smooth and rounded rather than sharp, occasionally accompanied by a mild earthiness reminiscent of the fruit's skin. This note is often the result of natural or anaerobic processing, where extended contact between the coffee cherry's fruit and the seed allows fermentation to imprint complex fruit sugars onto the bean.
Coffees from Ethiopia, particularly from regions such as Yirgacheffe and Sidama, will often carry fresh fig characteristics, especially when processed using the natural method. Certain washed coffees from these same regions can also suggest fig when grown at moderate to high altitude, where slower cherry maturation concentrates delicate fruit compounds. Brazilian and some Central American naturals occasionally produce this note as well, though it tends to be earthier and less floral in character than their East African counterparts.
When browsing bags or cafe menus, look for tasting notes that include fig alongside descriptors such as stone fruit, honey, or jasmine, as these often appear together in coffees where fresh fig is present. Natural and anaerobic process coffees are typically the most reliable place to find this note, while washed coffees listing it are usually Ethiopian in origin. Pour-over and filter brewing methods tend to preserve the delicate floral quality of fresh fig most clearly, while espresso can amplify its jammy, syrupy character.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying fig (fresh) notes.