The World's Leading Coffee Guide
We found 215 reviews of coffees and espressos roasted in greater Los Angeles. These coffee reviews and espresso reviews are listed in reverse chronological order by review date. Older coffee reviews and espresso reviews may no longer accurately reflect current versions of the same coffees.
Deeply fruit-toned, richly chocolaty. Candied papaya, black cherry, dark chocolate, honeysuckle, agave syrup in aroma and cup. Tart-leaning structure with high-toned, fruity acidity; smooth, gently tannic mouthfeel. The finish centers on dark chocolate and black cherry.
Delicate, sweet-toned. Apricot, fresh-cut fir, magnolia, hazelnut, cocoa powder in aroma and cup. Sweet in structure with lively acidity; velvety mouthfeel. The finish is richly drying with notes of hazelnut, fir and cocoa powder.
Richly sweet-savory. Pomegranate, fine musk, nougat, cedar, a hint of marjoram in aroma and cup. Savory-sweet structure with round, gentle acidity; full, satiny-smooth mouthfeel. Finish consolidates to nougat and pomegranate in the short with musk returning in the long.
Floral-toned, bright, citrusy. Star jasmine, bergamot, sandalwood, maple syrup, baking chocolate in aroma and cup. Sweet-tart structure with crisp, juicy acidity; plush, syrupy mouthfeel. Cocoa-toned finish with undertones on bergamot and star jasmine.
Delicately and complexly aromatic, levitatingly high-toned. Dried passionfruit, aromatic orchid, frankincense, cocoa nib, tangerine zest in aroma and cup. Elegantly sweet structure with rich, vibrant acidity; lively, silky mouthfeel. The very long finish centers around frankincense-toned passionfruit and aromatic orchid with a cocoa throughline.
Richly and cleanly fruit-toned, chocolaty. Dried fig, chocolate fudge, molasses, oak, narcissus-like flowers in aroma and cup. Deeply sweet-tart in structure with high-toned, crisp acidity; full, creamy mouthfeel. The resonant flavor-saturated finish centers around fig and chocolate suggestions.
Deeply sweet, crisply herb-toned. Lemon verbena, plum, baking chocolate, hazelnut, honeysuckle in aroma and cup. Sweetly tart structure with brisk acidity; full, syrupy mouthfeel. Resonant finish with lemon verbena and baking chocolate front and center.
Richly sweet-savory, vibrant. Cocoa nib, red currant, cedar, maple syrup, magnolia-like flowers in aroma and cup. Sweet, savory-edged structure with bright acidity; crisp yet velvety mouthfeel. Cocoa dominates in the finish, supported by red currant and cedar.
Intoxicatingly (though cleanly) fruit-toned. Raspberry coulis, halvah, plumeria, pink peppercorn, lemon verbena in aroma and cup. Richly sweet-tart structure with bright, high-toned acidity; delicate, silky smooth mouthfeel. The finish maintains the tart-sweetness of the cup, while intensifying its herby citrus.
Crisply and sweetly bright, exquisitely balanced. Tangerine zest, lavender, cocoa, cedar, fresh apricot in aroma and cup. Bright, delicate but juicy in structure; silky/satiny in mouthfeel. The quietly complex finish fades in the short but apricot and lavender revive in the long.
Crisply sweet, richly savory, vibrant. Red currant, jasmine, maple syrup, sandalwood, cacao nib in aroma and cup. The structure is harmoniously sweet-tart-savory with juicy, lively acidity. Plush, syrupy mouthfeel. The richly drying finish centers around red currant and sandalwood with a hint of jasmine in the long.
Balanced, deeply sweet, subtly spice-toned. Pear, almond, baker’s chocolate, wisteria, maple syrup in aroma and cup. Sweet-tart-savory structure with soft acidity; satiny-smooth mouthfeel. A gently brisk finish quietly sustains all of the aroma and flavor notes from the cup.
Elegantly rich, decadently fruit-toned. Dark chocolate, raspberry liqueur, frankincense, freesia-like flowers, almond brittle in aroma and cup. Deeply sweet in structure with vibrant acidity; plush, syrupy mouthfeel. The resonant finish is long and saturated with all of the flavors and aromas of the cup.
Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Caramel-toned, richly sweet. Dark caramel, magnolia-like flowers, cedar, baker’s chocolate, a hint of apricot in aroma and cup. Sweet-toned in structure with brisk acidity; smooth mouthfeel. The finish is crisply sweet and resonant, with lingering notes of caramel and apricot.
Delicate, sweetly spice-toned. Salted caramel, black cherry, cinnamon, roasted cashew, clover flower in aroma and cup. Sweet-savory structure; high-toned, juicy acidity. Fruit-toned finish with hints of cinnamon and clover flower.
High-toned, crisply sweet. Mango, halvah, fine musk, freesia, dark chocolate in aroma and cup. Sweetly tart structure with bright, juicy acidity; plump, velvety mouthfeel. The lingering, resonant finish carries through on the vivacious, complex promise of the cup.
Deeply pungent and richly sweet. Lavender, baker’s chocolate, oak, ripe fig, a hint of ginger in aroma and cup. Roundly sweet-tart and juicy in structure; full and satiny in mouthfeel. Baker’s chocolate carries distinctly and pleasingly into an otherwise short finish.
Richly low-toned, gently zesty. Cedar, baker’s chocolate, grapefruit zest, apple, a hint of magnolia-like flowers in aroma and cup. Sweetly and quietly tart in structure, with a brisk edge. Plump mouthfeel. Flavor consolidates in a sweet, though rather drying, finish.
Quietly and delicately crisp. Candied walnut, peach, honeysuckle, cedar, ripe banana in aroma and cup. Gently and sweetly brisk in structure; light, very silky in mouthfeel. Walnut, peach and cedar in particular carry into a sweet though drying finish.
Crisply sweet, fruit-toned. Blackberry, baker’s chocolate, freesia, hazelnut, cedar in aroma and cup. Sweet-tart structure with bright acidity; velvety-textured, crisp mouthfeel. The cocoa-toned finish has a berry throughline, enveloped by spicy floral notes.
