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.
Earth-toned, richly sweet-savory. Moist cedar, breadfruit, magnolia, cocoa powder, musk. Savory-leaning with sweetly brisk acidity; light-footed, smooth mouthfeel. A hazelnut-like note emerges in the finish, alongside cocoa powder and moist cedar.
Crisply chocolaty, delicately sweet. Baking chocolate, vanilla bean, pink peppercorn, lavender, cedar in aroma and cup. Crisply sweet, balanced structure with bright but lush acidity; delicately silky mouthfeel. Wood-framed finish with undertones of vanilla and lavender.
Rich, deep, resoundingly lactic and pungent. Distinct dark chocolate, blue cheese, lily-like flowers, vanilla, pipe tobacco. Savory sweet structure; tangy acidity. Plush, velvety mouthfeel. The chocolate and blue cheese notes sustain in a surprisingly balanced, harmonic finish.
Floral, tropical, tangy. Star jasmine, lychee, sandalwood, molasses, pistachio in aroma and cup. Sweet-tangy structure with gently bright acidity; lavishly smooth mouthfeel. Finish consolidates to pleasing notes of lychee and sandalwood.
Roasty-sweet, floral-toned. Golden raisin, gently scorched cedar, dark chocolate, freesia-like flowers, molasses in aroma and cup. Crisply sweet structure with brisk acidity; satiny mouthfeel. Very sweet, long finish with pleasing notes of dark chocolate, freesia, and a complicating hint of smokiness.
Crisply sweet, subtly multi-layered. Date, baking chocolate, lemon verbena, narcissus, fresh-cut fir in aroma and cup. Sweet-tart structure with gently brisk acidity; satiny mouthfeel. Floral, sweetly herbaceous finish.
Intensely fruit-forward, high-toned. Passion fruit, cocoa nib, mango custard, oak, a hint of thyme in aroma and cup. Crisply tart-leaning structure with citrusy acidity; lightly velvety mouthfeel. Quietly fruit-driven finish.
Evaluated as espresso. Sweetly tart, fruit-toned. Tangerine zest, tamarind, cocoa powder, molasses, sandalwood in aroma and small cup. Plush, syrupy mouthfeel; chocolaty, tangy-fruit finish. The milk shot is bright, balanced, and juicy, leading with notes of cocoa powder and tamarind, rounding to molasses in the long.
Evaluated as espresso. Rich-toned, gently fruit-forward. Pomegranate, baking chocolate, narcissus, cedar, almond butter in aroma and small cup. Crisp, velvety mouthfeel; chocolaty, subtly fruit-toned finish. In three parts milk, tart fruit notes soften and baking chocolate and narcissus come forward.
Evaluated as espresso. Delicate, sweetly nut-toned. Cashew butter, prairie flowers, fresh-cut fir, caramel, a hint of pear in aroma and small cup. Velvety-smooth mouthfeel; richly nut-framed finish. Nutty through and through in milk, evoking rich cashew butter.
Evaluated as espresso. Richly sweet, crisply chocolaty. Dark chocolate, date, magnolia, oak, a hint of marjoram in aroma and small cup. Satiny mouthfeel; crisp, chocolaty finish. In cappuccino-scaled milk, deep chocolate notes are further animated, as are magnolia-like florals.
Elegantly floral, brightly fruit-driven, deeply intricate. Red plum, lemon verbena, myrrh, cocoa nib, star jasmine in aroma and cup. Juicy-sweet with high-toned, vibrant acidity; very delicate, silky smooth mouthfeel. The resonant, flavor-saturated finish carries on and on, fulfilling everything in the cup in balanced harmony.
Evaluated as espresso. Richly sweet, multi-layered. Baking chocolate, honeysuckle, black cherry, hazelnut, fresh-cut oak in aroma and small cup. Creamy, viscous mouthfeel; chocolaty, nut-toned finish. In cappuccino-scaled milk, dark chocolate and black cherry take center stage.
Brightly sweet, richly tart. Rose hips, dried nectarine, frangipane, cedar, agave syrup in aroma and cup. Tart-leaning structure with pert acidity; smooth, syrupy mouthfeel. Finish consolidates to notes of rose hips and cedar.
Richly sweet, floral-toned. Magnolia, date, almond, caramel, fresh-cut cedar in aroma and cup. Sweet structure with gentle, round acidity; full, syrupy-smooth mouthfeel. Floral and nut-toned finish.
A ready-to-drink black coffee, tested cold. Complex, nuanced, multi-layered. Lilac, dark chocolate, lemon verbena, dried apricot, Bourbon barrel. Sweetly tart with juicy-bright acidity; lightly syrupy, very refreshing mouthfeel. Invitingly rich finish with suggestions of Bourbon barrel integrated with classic Ethiopia notes of dried stone fruit and sweet herbs.
A ready-to-drink black coffee, tested cold. Gently Bourbon-toned, crisply sweet-tart. Goji berry, Bourbon barrel, freesia-like flowers, Meyer lemon zest, almond brittle. Sweet-savory structure with vibrant, juicy acidity; crisp, velvety mouthfeel. Resonant, long, flavor-saturated finish.
Citrusy and sweetly herbaceous, cocoa-toned. Cocoa nib, marjoram, pink grapefruit zest, nougat, cedar in aroma and cup. Sweetly savory with juicy acidity; silky-smooth mouthfeel. The finish consolidates to notes of cocoa nib, marjoram and nougat.
Gently fruit-toned, sweetly tart. Plum, cocoa nib, lemon verbena, oak, maple syrup in aroma and cup. Crisp, high-toned with juicy acidity; satiny mouthfeel. The sweetly herbaceous finish is driven by lemon verbena and maple syrup notes with oak undertones.
Balanced, delicate, floral-toned. Dogwood flowers, baking chocolate, apricot, cedar, agave syrup in aroma and cup. Sweet-toned with balanced acidity; satiny-smooth mouthfeel. Chocolaty, gently floral finish with a cedar throughline.
