Figs coffee in London
2 speciality roasts from 2 London roasters feature figs notes.
Fig as a flavour note in speciality coffee tends to present as a rich, jammy sweetness with a soft, almost syrupy body, carrying undertones of dried or preserved fruit rather than fresh. There is often a subtle earthiness beneath it, reminiscent of fig skin or seeds, which gives the note a pleasing complexity. This character typically arises from higher concentrations of certain sugars and amino acids in the green bean, and is most commonly drawn out through natural or anaerobic processing methods, where prolonged contact with the fruit pulp deepens fermentation-derived sweetness.
Figs in coffee bring a deep, jammy sweetness — soft and yielding, with a dried-fruit richness that lingers gently on the palate. The coffees carrying this note in London tend to come from El Salvador, where naturally processed beans are left to dry in their fruit, allowing those luscious, honeyed fig qualities to develop fully. Right now, Ovenbird and Nomad are the roasters bringing this note to cup.
Top rated figs coffee roasts in London
Speciality roasts carrying figs notes, ordered by community rating.
Roasters producing figs coffee
London roasters with the most approved coffees carrying figs notes.
Flavours that pair with figs
Notes that most commonly appear alongside figs in the same roasts.
Where figs coffee comes from
Origin countries that most often produce figs-forward coffees among London roasts.
How figs coffee is processed
Processing methods associated with figs notes in London roasts.
How figs notes develop
Coffees from Ethiopia, particularly those from the Yirgacheffe and Sidama regions, often carry fig-adjacent notes, especially when processed naturally. Yemen is another origin where this quality appears with some frequency, partly due to traditional sun-drying practices and the particular heirloom varieties grown there. Naturally processed coffees from Brazil and certain lots from the Harrar region of Ethiopia can also develop this note, though its precise expression varies considerably with harvest conditions and fermentation control.
What to look for
On a bag or menu, fig as a tasting note often appears alongside other dried or stone fruits such as date, prune, or raisin, which suggests a coffee with deep, ferment-influenced sweetness. Words like "natural process" or "anaerobic" in the processing description are a reasonable indicator that fruit-forward notes of this kind may be present. Brew methods that allow longer extraction times and retain body well, such as French press or a slow pour-over with a coarser grind, tend to give fig notes the most room to develop in the cup.
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