A speciality coffee flavour note across London.
Concord grape in speciality coffee presents as a deep, almost jammy fruit note with a distinctly bold, dark-skinned grape character rather than the lighter, more delicate quality of wine grape. It carries a natural sweetness alongside a mild, almost winey tartness, and occasionally a faint floral or earthy undertone that distinguishes it from simpler fruit notes. This quality tends to emerge from high concentrations of anthocyanins and fermentation-derived compounds, and is most often associated with natural or anaerobic processing methods that allow the cherry's fruit sugars to deeply influence the bean.
Coffees from Ethiopia, particularly those from regions such as Yirgacheffe and Sidama, will sometimes display this kind of dark grape character, especially when processed using the natural method. Certain coffees from Burundi and Rwanda can also produce similar notes, typically in naturally processed lots where extended contact between the fruit and the bean encourages deeper fruit development. The note is less commonly found in washed coffees, as the removal of the cherry fruit early in processing tends to produce cleaner, more restrained cup profiles.
When scanning a bag or café menu, look for tasting notes that reference dark fruits, grape, blackcurrant, or winey qualities, which often indicate the kind of profile where Concord grape character may appear. Natural or anaerobic processing stated on the label is a reliable indicator, as is a medium to medium-light roast, which tends to preserve the complexity of fermentation-derived fruit notes. Filter brewing methods such as pour-over or cafetière generally allow these deeper fruit qualities to express themselves more clearly than espresso preparation.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying grape (concord) notes.