A speciality coffee flavour note across London.
Peppermint in speciality coffee presents as a cool, clean herbal sensation, distinct from the broader category of mint and closer to the sharp, almost medicinal freshness of peppermint leaf. It often carries a subtle sweetness alongside its cooling quality, and can linger pleasantly on the finish. This note typically arises from specific aromatic compounds, particularly menthol-adjacent molecules that develop during fermentation or that occur naturally in the bean's genetic profile rather than through any external flavouring.
Coffees from Ethiopia, particularly those processed using natural or extended fermentation methods, are often where peppermint-adjacent herbal notes emerge, as the fermentation process can amplify the bean's naturally complex aromatic compounds. Some washed Ethiopian coffees, especially those from higher-altitude growing regions, can also express a cooler, cleaner herbal quality that tasters describe as peppermint. This note is less commonly associated with Latin American or Indonesian origins, though processing experiments in those regions occasionally produce unexpected herbal results.
On a bag or cafe menu, look for tasting notes that reference mint, herbal freshness, or cooling finish, as peppermint is often grouped within a broader herbal descriptor family. Natural and anaerobic processed coffees are typically the most likely candidates, as these methods tend to amplify unconventional aromatic notes. Brew methods that highlight clarity and aromatics, such as filter, V60, or Chemex, generally allow this kind of delicate herbal note to express itself more clearly than espresso-based preparation.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying peppermint notes.