A speciality coffee flavour note across London.
Hops in speciality coffee presents as a dry, resinous bitterness with herbal and floral undertones, sometimes accompanied by a faint earthiness that recalls the aroma of fresh or dried hop cones. It is distinct from unpleasant roast bitterness, sitting instead at the savoury, botanical end of the flavour spectrum. This character is typically linked to certain green bean compounds, particularly specific terpenes and polyphenols, and tends to emerge more readily in lighter roast profiles where those compounds are preserved rather than driven off by heat.
Coffees from Ethiopia, particularly those processed using natural or anaerobic methods, often carry hop-like qualities as a result of the fermentation compounds that develop during processing. Washed coffees from certain East African origins can also display this note, though typically in a subtler, more floral form. Experimental processing techniques, such as extended fermentation or carbonic maceration, tend to amplify resinous and herbal characteristics across a range of origins.
On a bag or cafe menu, look for tasting notes that reference hops directly, or companion descriptors such as resinous, herbal, floral, or earthy, which often suggest the same underlying character. Brew methods that highlight clarity and aromatics, such as pour-over or Aeropress, tend to make hop-like qualities most perceptible. Espresso can also express this note well, where it may contribute a dry, lingering finish that balances sweetness in the cup.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying hops notes.