A speciality coffee flavour note across London.
Sesame in speciality coffee presents as a warm, nutty, slightly oily quality with a subtle toasty depth, not unlike the character of lightly roasted sesame seeds or tahini. It sits alongside other nut-forward notes and can carry a gentle savouriness that rounds out the cup's overall profile. This character typically arises from Maillard reaction compounds that develop during roasting, and is often more pronounced at medium roast levels where sugars and amino acids interact without tipping into darker, more bitter territory.
Sesame notes are often associated with coffees from East Africa, particularly those from Ethiopia and Yemen, where certain heirloom varieties and natural processing methods tend to produce complex, earthy-nutty profiles. Naturally processed coffees, in which the fruit dries around the bean, often develop the oily, seed-like quality that most closely evokes sesame. Some washed Ethiopian coffees can also show this characteristic, typically when grown at lower elevations or when the roast profile draws out more Maillard-driven nuttiness.
On a bag or cafe menu, look for tasting notes that include sesame alongside descriptors such as tahini, walnut, hazelnut, or toasted grain, as these tend to cluster together in similar cup profiles. Natural or semi-washed processing indicated on the label is a useful pointer, as is a medium roast designation. Brew methods that allow oils and body to come through clearly, such as cafetiere, Aeropress, or a well-balanced espresso, often express this note more fully than very clean, light filter preparations.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying sesame notes.