A speciality coffee flavour note across London.
Musty in the cup presents as an earthy, slightly damp quality, reminiscent of old wood, dried leaves, or a cellar after rain. It sits low in the flavour register, adding depth rather than brightness, and is sometimes accompanied by a muted sweetness or a faintly fungal edge. This character typically arises from extended fermentation during processing, older green bean stock, or storage conditions that introduce low-level microbial activity to the bean before roasting.
Coffees from Indonesia, particularly Sumatra and Sulawesi, typically carry musty notes as a result of the wet-hulling process known locally as Giling Basah, which exposes the bean to humidity at a critical stage of drying. Natural and pulped natural processed coffees from older or more traditional producers often develop this quality too, especially where fermentation is less tightly controlled. Lower-altitude growing regions across Asia and parts of Central America can also contribute to this character, as the combination of climate and processing tends to favour earthy, muted profiles over brighter, fruitier ones.
On a bag or cafe menu, look for tasting notes such as earthy, forest floor, tobacco, cedar, or aged wood, as these often accompany or indicate musty character. Origin callouts for Sumatra, Sulawesi, or wet-hulled Indonesian coffees are a reliable pointer. Brew methods that allow longer contact time, such as French press or moka pot, tend to draw out this quality more clearly than faster methods like pourover, which can soften or partially suppress it.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying musty notes.