Star Anise coffee in London
1 speciality roast from 1 London roaster feature star anise notes.
Star anise in speciality coffee presents as a warm, liquorice-like sweetness with a faintly medicinal edge and a lingering aromatic finish. It is distinct from sharp or candy-like anise flavours, sitting closer to a gentle spiced sweetness that can complement floral or dried fruit notes in the same cup. This character is generally linked to specific aromatic compounds, particularly anethole, which can develop through particular genetic varieties, natural processing methods, or light-to-medium roast profiles that preserve delicate volatile compounds.
Star anise in coffee offers a softly aromatic, liquorice-like quality — warm and gently spiced rather than sharp or medicinal. The single London roast carrying this note comes from Costa Rica, where the washed processing method helps to clarify and lift those delicate flavours, stripping away the fruit skin and pulp to let the clean, nuanced character of the bean come through. Gotham is the roaster bringing this particular cup to life.
Top rated star anise coffee roasts in London
Speciality roasts carrying star anise notes, ordered by community rating.
Roasters producing star anise coffee
London roasters with the most approved coffees carrying star anise notes.
Flavours that pair with star anise
Notes that most commonly appear alongside star anise in the same roasts.
Where star anise coffee comes from
Origin countries that most often produce star anise-forward coffees among London roasts.
How star anise coffee is processed
Processing methods associated with star anise notes in London roasts.
How star anise notes develop
This note is typically associated with coffees from Ethiopia, where the genetic diversity of native Arabica varieties often produces complex aromatic profiles that can include anise-like qualities. Naturally processed coffees from Ethiopia's Harrar region, as well as some washed coffees from Yirgacheffe, often exhibit this character, though it can also appear occasionally in naturally processed Yemeni coffees. Processing method tends to be a significant factor, as natural and anaerobic fermentation processes often amplify the aromatic compounds responsible for this note.
What to look for
On a bag or café menu, look for flavour descriptors such as liquorice, anise, fennel, or spiced fruit alongside notes like jasmine or dried fig, as these often travel together in the same cup. Brew methods that highlight clarity and aroma, such as pour-over or Chemex, typically allow this note to express itself more distinctly than immersion methods, which can mute delicate aromatics. A light roast will generally preserve this quality better than a darker one, so paying attention to roast level on the packaging is a useful guide.
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