Top-Rated Coffees (94+ points)

Cleanly fruit-toned, delicately sweet-tart. Raspberry, bergamot, cocoa nib, honey, lemon verbena in aroma and cup. Sweetly tart structure with delicate, buoyant mouthfeel; crisp, fruit-forward finish.

Resonantly bright and juicy, deeply balanced. Strawberry guava, cocoa nib, Meyer lemon zest, sassafras, wisteria in aroma and cup. Elegantly sweet structure with crisp, vibrant acidity; plush, syrupy mouthfeel. The coherent, flavor-laden finish resonates with all the notes from the cup.

Delicately perfumed, sweetly fermenty. Green grape, rum barrel, rhododendron, cocoa nib, oak in aroma and cup. Sweet-tart structure with juicy acidity; syrupy-smooth mouthfeel. Sweet ferment suggesting rum barrel animates the crisply cocoa-toned finish.

Complex, richly sweet-savory, deeply floral. Star jasmine, salted caramel, cocoa nib, wild strawberry, mustard seed in aroma and cup. Sweet-tart-savory structure with high-toned acidity; very full, syrupy mouthfeel. Cocoa-driven finish with undertones of caramel and mustard seed.

Elegantly spice-toned, floral. Bergamot, lilac, pink peppercorn, caramel, plum in aroma and cup. Delicately sweet-savory structure with lively, juicy acidity; very syrupy-smooth mouthfeel. Finish consolidates to notes of caramel and plum.

Citrusy-bright, juicy-sweet, spice-toned. Pink grapefruit zest, green peppercorn, honeysuckle, agave syrup, frankincense in aroma and cup. Delicately sweet-tart structure with high-toned, vibrant acidity; silky, buoyant mouthfeel. The resonant finish leads with notes of pink grapefruit zest and honeysuckle with green peppercorn and frankincense in the long.

Evaluated as espresso. Sweetly roast-toned, richly chocolaty and deep. Dark chocolate, black cherry, almond extract, marjoram, cedar in aroma and small cup. Creamy, viscous mouthfeel; chocolaty and fruit-driven finish. Chocolate explodes in three parts milk, supported by notes of black cherry and cedar with a hint of sweet marjoram.

A ready-to-drink black coffee, tested cold. Dried guava, dark chocolate, frangipane, vanilla, cedar. Sweet-tart structure with crisp, juicy acidity; refreshingly silky mouthfeel. Guava and dark chocolate lead in the finish, with undertones of cedar and vanilla. Like sweet guava ice cream with a cedar edge in milk.

A ready-to-drink black coffee, tested cold. Dried apricot, baking chocolate, lemon verbena, marjoram, frankincense. Juicy, sweet-tart structure with lively acidity; satiny-smooth mouthfeel. The balanced finish is equal parts dark chocolate and dried apricot. Chocolate notes are further amplified in milk, as sweet marjoram and resiny frankincense notes.

Richly berry-toned, sweetly herbaceous. Raspberry coulis, lemon verbena, wild honey, cedar, a hint of marjoram in aroma and cup. Sweet structure with vibrant acidity; syrupy-smooth mouthfeel. The fruit-forward finish is supported by sweet herb notes and rich aromatic wood suggesting cedar.

Juicy, vibrant, tartly floral. Dried hibiscus, Meyer lemon zest, guava, cocoa nib, sandalwood in aroma and cup. Balanced, brightly sweet-tart structure with high-toned acidity; silky, viscous mouthfeel. Resonant, rich, flavor-laden finish.

Delicately, richly perfumy. Guava, cocoa nib, frankincense, wild honey, lilac in aroma and cup. Sweet in structure with bright, vibrant acidity; silky, levitating mouthfeel. The deeply sweet finish centers around guava, cocoa nib and frankincense.

Juicy-sweet, fruit-driven. Lychee, tea rose, sandalwood, cashew, chocolate fudge in aroma and cup. Richly bittersweet structure with juicy, bright acidity; plush, syrupy mouthfeel. The resonant, long, flavor-laden finish centers around notes of lychee and chocolate.

Richly aromatic, complex, multi-layered. Lychee, lavender, cocoa nib, hazelnut butter, lemon-thyme in aroma and cup. Sweet-savory with lively, juicy acidity; plush, very syrupy mouthfeel. Long, resonant, flavor-saturated finish.

Delicately sweet, richly perfumy. Bergamot, marzipan, lilac, apricot, cocoa nib in aroma and cup. Sweetly tart in structure with very lively, juicy acidity; lightly viscous, silky mouthfeel. The finish centers around notes of bergamot and lily, rounding to cocoa nib in the long.

Richly sweet-tart, deeply nuanced. Lychee, pink grapefruit zest, sassafras, cocoa nib, star jasmine in aroma and cup. Deep-toned, balanced structure with lush, juicy acidity; viscous, syrupy mouthfeel. Complexly layered finish redolent of lychee and star jasmine, with cocoa nib undertones.

Evaluated as espresso. Complex, multi-layered, rich-toned. Red plum, dark chocolate, cashew butter, cocoa nib, a hint of rosemary in aroma and small cup. Very syrupy mouthfeel; resonant, flavor-laden finish. In three parts milk, red plum and cashew butter take center stage, supported by gentle cocoa nib and a whisper of a savory, rosemary-like herb.

Evaluated as espresso. Spice-toned, richly sweet-savory. Baking spices, mulberry, dark caramel, marjoram, narcissus in aroma and small cup. Nectar-like mouthfeel; crisp, sweet finish. In cappuccino-scaled milk, mulberry and clove notes lead, with undertones of dark caramel and narcissus.

Sweet, bright, elegant. Dark chocolate, hazelnut butter, freesia, nougat, cedar in aroma and cup. Richly sweet structure with crisp, high-toned acidity; very full, satiny mouthfeel. Finish consolidates to cocoa-toned nut and freesia supported by fresh-cut cedar.

Richly sweet-tart, fruit-driven. Dried apricot, almond nougat, clove, freesia-like flowers, lemon verbena in aroma and cup. Sweet-toned structure with complex tart and savory undertones and juicy, bright acidity; nectar-like mouthfeel. The crisp, fruit-forward finish centers around notes of dried apricot and almond nougat.