Kaki coffee in London
1 speciality roast from 1 London roaster feature kaki notes.
Kaki, the Japanese persimmon, brings a distinctive sweetness to the cup that is soft and honeyed rather than sharp, with a jammy, almost syrupy fruit quality and a gentle astringency at the finish that mirrors the tannins of the fruit itself. The note tends to sit alongside dried stone fruits and brown sugars, giving the coffee a rounded, autumnal character. It typically arises from elevated sugar content in the green bean, often linked to slow cherry maturation at high altitude, and is frequently preserved or amplified by a light to medium roast that keeps those inherent sugars intact.
Kaki — the persimmon fruit — brings a gentle, honeyed sweetness to coffee, with a soft, jammy depth that lingers warmly on the palate. This rare note appears in just one approved London roast, produced by Nomad, making it a quietly distinctive find for those drawn to fruit-forward cups. Coffees expressing this character tend to reward slow, attentive brewing.
Top rated kaki coffee roasts in London
Speciality roasts carrying kaki notes, ordered by community rating.
Roasters producing kaki coffee
London roasters with the most approved coffees carrying kaki notes.
Flavours that pair with kaki
Notes that most commonly appear alongside kaki in the same roasts.
How kaki notes develop
This note is typically associated with coffees from East African origins, particularly Ethiopia and Kenya, where long growing seasons and distinct wet and dry periods allow cherries to develop concentrated natural sugars. Natural and anaerobic processing methods often accentuate the kaki character, as extended contact between the bean and the fruit pulp encourages the development of complex, jammy sweetness. Central American origins, such as those in Guatemala and Honduras at higher elevations, can also present this note, particularly in washed lots where the terroir contributes a notable fruit depth.
What to look for
On a bag or cafe menu, look for tasting notes that include persimmon, dried fig, stone fruit, or brown sugar alongside kaki, as these tend to cluster together in coffees with this profile. Natural or anaerobic processing is a useful indicator, as is a noted roast level described as light or filter roast. Pour-over and filter brewing methods generally highlight this note most clearly, as they preserve the delicate sweetness and allow the soft, tannic finish to express itself without the intensity that espresso extraction can introduce.
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