A speciality coffee flavour note across London.
Fresh grass in the cup presents as a clean, green, slightly vegetal note with a crisp, almost herbaceous edge, not unlike the scent of a newly mown lawn or snapped stems. It sits on the lighter, brighter end of the flavour spectrum and is typically accompanied by high acidity and a thin to medium body. This character is most commonly a product of light roasting, which preserves chlorogenic acids and certain volatile compounds present in the green bean, particularly in coffees with high moisture retention or minimal processing.
This note is typically associated with coffees from East Africa, particularly Ethiopia and Kenya, where high-altitude growing conditions slow cherry development and concentrate particular aromatic compounds. Natural and lightly washed processing methods often allow grassy qualities to carry through into the cup, especially when drying times are shorter or conditions are cooler. Certain Central American origins, including some Guatemalan and Honduran coffees, can also exhibit this character when roasted lightly and brewed soon after roast.
On a bag or cafe menu, look for tasting notes that include descriptors such as green tea, herbs, hay, or fresh botanicals, as these tend to sit in the same flavour family as fresh grass. Coffees described as washed or white honey processed and roasted at a light profile are most likely to carry this quality. Filter brew methods such as pour over and Chemex tend to highlight these delicate green notes more clearly than espresso, which can compress or mute them.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying fresh grass notes.