A speciality coffee flavour note across London.
Skunky in the cup presents as a sharp, sulphurous edge with an almost acrid, animal-like quality that sits at the back of the palate. It is distinct from pleasant earthiness or mustiness, carrying a more aggressive, chemically pungent character that can linger in the finish. This note typically arises from sulphur compounds produced during fermentation or from green beans that have been exposed to light, heat, or moisture stress during drying and storage.
Skunky notes are often associated with coffees from origins where fermentation is difficult to control precisely, particularly in humid equatorial climates where natural and wet-hulled processing is common. Indonesian coffees processed using the wet-hulled method, known locally as giling basah, can sometimes exhibit this quality alongside their characteristic earthy and herbal character. Coffees from any origin that have experienced uneven drying, over-fermentation, or poor green storage conditions may also develop this note regardless of where they were grown.
On a bag or cafe menu, skunky notes are rarely listed as a positive flavour descriptor, so their presence is more often detected in the cup than advertised. They tend to be most apparent in coffees described as earthy, wild, or fermented, particularly where processing notes mention extended or less controlled fermentation. Brew methods that use immersion and longer contact time, such as French press or cupping, typically make this quality more detectable than faster filter methods.
Take our 60-second flavour quiz and discover roasts across London that are aligned with your palate — including ones carrying skunky notes.