Hazelnuts coffee in London
4 speciality roasts from 4 London roasters feature hazelnuts notes.
Hazelnut in speciality coffee presents as a warm, gently sweet, slightly oily nuttiness that sits somewhere between roasted grain and mild cocoa. It is a soft, rounded note rather than a sharp or acidic one, and it tends to contribute to an overall impression of smoothness and approachability in the cup. This character typically arises from Maillard reactions during roasting, where sugars and amino acids combine to produce nutty aromatic compounds, and it is most pronounced at medium roast levels where these reactions have had time to develop without tipping into carbon bitterness.
Hazelnut in coffee is a gentle, rounded flavour — warm and slightly sweet, with a soft nuttiness that lingers rather than shouts. It appears most often in naturally and mixed-processed coffees from Brazil, where the drying method coaxes out richer, confection-like qualities from the bean. In London, roasters including Bailies, Ovenbird, and Mission Coffee Works are among those crafting cups that carry this quietly comforting note.
Top rated hazelnuts coffee roasts in London
Speciality roasts carrying hazelnuts notes, ordered by community rating.
Roasters producing hazelnuts coffee
London roasters with the most approved coffees carrying hazelnuts notes.
Flavours that pair with hazelnuts
Notes that most commonly appear alongside hazelnuts in the same roasts.
Where hazelnuts coffee comes from
Origin countries that most often produce hazelnuts-forward coffees among London roasts.
How hazelnuts coffee is processed
Processing methods associated with hazelnuts notes in London roasts.
How hazelnuts notes develop
Coffees from Brazil, particularly those grown in Minas Gerais and the Cerrado region, often exhibit hazelnut as part of their core flavour profile, owing to the lower acidity and naturally sweet character of beans grown at moderate altitudes. Colombian coffees, especially those from lower-elevation growing areas, can also carry this quality, as can certain washed and natural processed coffees from Central America. Natural and pulped natural processing methods tend to amplify nutty notes by allowing extended contact between the bean and the fruit, which influences the sugars available during roasting.
What to look for
On a bag or cafe menu, look for tasting notes that include hazelnut alongside descriptors such as milk chocolate, almond, caramel, or brown sugar, as these tend to appear together in medium-roasted, lower-acidity coffees. A roast date within four to ten weeks and a roast level described as medium or omni-roast is a reasonable indicator that this kind of flavour development has been the roaster's intention. Brew methods that produce a clean, balanced cup with good body, such as filter drip, French press, or a flat white made with espresso, tend to allow hazelnut notes to come through clearly without being masked by excessive brightness or bitterness.
Find coffee matched to your taste
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