A speciality coffee flavour note across London.
Pine in speciality coffee presents as a clean, resinous sharpness that sits somewhere between fresh green needle and a cooler, almost mentholated woody quality. It tends to be brisk rather than sweet, often accompanying bright acidity, and can give a coffee a pleasantly austere, forest-like character. The note is typically linked to terpene compounds, particularly alpha-pinene, which occur naturally in certain arabica varieties and tend to be preserved by lighter roast profiles that retain more of the bean's volatile aromatics.
Pine notes are often associated with coffees from Ethiopia, particularly naturals and washed lots from higher-altitude regions where the native heirloom varieties carry complex aromatic profiles. Coffees from parts of Colombia and Guatemala can also present this quality, typically when grown at significant elevation and processed with care to maintain green fruit and resinous character. Natural and anaerobic processing methods often intensify these aromatic compounds, though a well-executed washed coffee from certain origins can carry a cleaner, more delicate version of the note.
On a bag or menu, pine is sometimes listed alongside descriptors such as juniper, cedar, green tea, or eucalyptus, and tasting notes referencing resinous or herbal qualities are worth exploring. Filter brew methods, particularly pour-over and Chemex, tend to highlight this note well because they allow the more volatile aromatic compounds to come through without the heavier body that can mask them. Keeping the water temperature slightly below boiling and using a medium-fine grind can help coax out the brighter, more defined resinous qualities in the cup.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying pine notes.