The World's Leading Coffee Guide
We have published thousands of coffee reviews and espresso reviews since 1997. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee. To search for a specific roaster, origin or coffee use the Advanced Search Function.
Deep-toned, floral and chocolaty. Dark chocolate, honeysuckle, tamarind, mulberry, fresh-cut oak in aroma and cup. Sweet-savory structure with gentle, rounded but vibrant acidity; very syrupy, viscous mouthfeel. Long, lingering, balanced, flavor-saturated finish.
Richly fruit-toned, sweetly fermenty. Raspberry coulis, chocolate fudge, wine barrel, narcissus, tangerine zest in aroma and cup. Sweetly tart with vibrant, juicy acidity; very full, syrupy mouthfeel. The fragrant finish suggests a barrel room full of red wine in process.
Tropical fruit-driven, resonantly aromatic. Lychee, guava, cocoa nib, freesia-like flowers, cedar in aroma and cup. Sweet-tart structure with high-toned acidity; plush, satiny-smooth mouthfeel. The finish centers around notes of lychee and freesia with cocoa undertones.
High-toned, juicy-bright. Pineapple, cocoa nib, lemon verbena, myrrh, narcissus in aroma and cup. Sweet-tart structure with bold, balanced acidity; syrupy-smooth mouthfeel. Fruit- and cocoa-toned finish supported by narcissus-like floral notes.
Crisply sweet, rich-toned. Baking chocolate, almond butter, honeysuckle, red grape, maple syrup in aroma and cup. Deeply sweet structure with gentle, round acidity; full, syrupy-smooth mouthfeel. Baking chocolate and red grape complicate the quiet, nut-toned finish.
Crisply sweet, cocoa toned. Cocoa powder, date, oak, magnolia, hint of cinnamon in aroma and cup. Sweet-toned structure with pert acidity; velvety mouthfeel. The finish consolidates to notes of magnolia and oak.
Crisply sweet, complex, cocoa- and floral-toned. Cocoa nib, star jasmine, plum, tangerine zest, agave syrup in aroma and cup. Vibrantly sweet structure with juicy-bright acidity; plush, syrupy mouthfeel. Chocolaty finish with undertones of plum and tangerine zest.
Evaluated as espresso. Roast-rounded, chocolaty. Dark chocolate, gardenia, gently scorched cedar, molasses, prune in aroma and small cup. Viscous, creamy mouthfeel; chocolaty, slightly smoky finish. In three parts milk, floral and chocolate notes preside.
Vibrant, gently fruit-toned. Dried apricot, lemon drop, freesia-like flowers, oak, honey in aroma and cup. Sweetly tart structure with brisk acidity; full, satiny-smooth mouthfeel. The resonant finish consolidates to notes of lemon balm and honey, supported by fresh-cut oak.
Bright, juicy, fruit-toned. Lychee, plum blossom, Meyer lemon zest, sandalwood, nougat in aroma and cup. Sweetly tart structure with vibrant acidity; plush, syrupy mouthfeel. The finish consolidates to attractive notes of lychee and nougat with sandalwood undertones.
Rich-toned, chocolaty. Baking chocolate, almond nougat, date, fresh-cut fir, a hint of gardenia in aroma and cup. Sweet in structure with gentle, round acidity; full, velvety-smooth mouthfeel. The gently drying finish is chocolaty and richly sweet.
Rich-toned, juicy, complex. Dried persimmon, wild honey, myrrh, almond butter, star jasmine in aroma and cup. Sweet-tart structure with high-toned, vibrant acidity; very full, syrupy-smooth mouthfeel. Long, lingering, rich finish that honors all of the cup’s aromatics.
Evaluated as espresso. Chocolaty, fruit-toned, savory-sweet. Chocolate fudge, pomegranate, saltwater taffy, frankincense, hop flowers in aroma and small cup. Creamy mouthfeel; complex, resonant finish. The milk shot is equal parts chocolaty, floral, and fruity.
Richly and cleanly fruit-forward. Dried apricot, freesia-like flowers, nougat, cocoa nib, cedar in aroma and cup. Sweet-toned with juicy, bright acidity; rich, satiny mouthfeel. Flavor consolidates to pretty notes of dried apricot and nougat with undertones of cedar.
Crisply sweet, deeply rich. Baking chocolate, hazelnut nougat, narcissus, red grape, fresh-cut oak in aroma and cup. Sweet, balanced structure with brisk acidity; plush, syrupy mouthfeel. The finish centers around notes of baking chocolate and hazelnut supported by red grape and fresh-cut oak.
Brightly and brilliantly fruit- and floral-toned. Raspberries on fresh goat cheese, narcissus-like flowers, fresh pipe tobacco, hints of chocolate and musk in aroma and cup. Roundly and gently lactic-tart in structure, with bright acidity; full, nectar-like mouthfeel. Deep, rich, flavor-saturated finish.
Delicately bright, balanced, crisply sweet. Bing cherry, cocoa nib, lemon yogurt, lavender, fresh-cut oak in aroma and cup. Sweetly tangy with gently lactic, savory-edged acidity; silky, buoyant mouthfeel. A fruit-driven finish is supported by cocoa nib with a continued gentle lactic tang.
Juicy, bright, confidently fruit- and floral-toned. Candy cap mushroom, dark chocolate, kefir, plumeria, mesquite in aroma and cup. Tangy-sweet structure with lactic-toned acidity; plush, syrupy mouthfeel. Long, resonant, flavor-saturated finish.
Pungently sweet-savory, deep, expressive. Dark chocolate, dried mango, fine musk, rum barrel, honeysuckle in aroma and cup. Richly sweet-savory structure with roundly tart acidity; full, creamy mouthfeel. Particularly musky, fruit-toned finish with dark chocolate undertones.
Lactic, chocolaty, sweetly tart. Young goat cheese, dark chocolate, roasted pine nut, persimmon, fresh-cut cedar in aroma and cup. Tart-sweet structure with deeply tangy, lactic acidity; very full, syrupy-smooth mouthfeel. Finish consolidates to an attractive chocolate-toned kefir.
