Knafeh coffee in London
1 speciality roast from 1 London roaster feature knafeh notes.
Knafeh as a coffee flavour note evokes the layered richness of the Middle Eastern pastry it takes its name from: a sweet, milky warmth underpinned by toasted semolina or shredded pastry, with a suggestion of rose water or orange blossom and the yielding, slightly saline quality of soft white cheese. In the cup it presents as a dessert-like sweetness that is rounded rather than sharp, carrying a gentle nuttiness alongside a creamy, almost custard-like body. This character typically arises from natural or anaerobic processing methods, which allow fermentation to develop complex, confectionery-style sweetness in the bean before roasting.
Knafeh in coffee evokes the warmth of the classic Middle Eastern pastry it takes its name from, with rich notes of toasted semolina, sweet cheese, and fragrant rosewater syrup that linger long after the cup is empty. In London's speciality scene, this distinctive flavour note is currently found in just one approved roast, produced by Gotham, making it one of the rarer and more intriguing discoveries the city has to offer.
Top rated knafeh coffee roasts in London
Speciality roasts carrying knafeh notes, ordered by community rating.
Roasters producing knafeh coffee
London roasters with the most approved coffees carrying knafeh notes.
Flavours that pair with knafeh
Notes that most commonly appear alongside knafeh in the same roasts.
How knafeh notes develop
Coffees from Yemen are often cited in connection with knafeh-adjacent flavour profiles, reflecting the country's long tradition of natural processing and its distinctive heirloom varieties, which naturally carry floral, spiced, and dairy-sweet qualities. Ethiopian naturals from regions such as Harrar or Guji can also tend towards this territory, particularly when fermentation is extended and roast levels remain on the lighter side. Processing choices tend to matter as much as geography here, and anaerobic naturals from Central American origins such as Honduras or Guatemala will often produce comparable notes when the fermentation protocol is carefully managed.
What to look for
On a bag or menu, look for tasting notes that reference rose water, orange blossom, toasted pastry, soft cheese, semolina, or mastic, as these are strong indicators of the broader flavour family to which knafeh belongs. Natural and anaerobic processing declarations are a reliable signal, as is a light to medium roast, which preserves the delicate floral and confectionery qualities that heavier roasting tends to obscure. Brew methods that emphasise body and sweetness, such as a cafetiere, Chemex, or a well-calibrated pour-over, generally allow this note to express itself with the most clarity.
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