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.
Deeply spice-toned, singular and complex. Dried red currant, sandalwood, fresh cinnamon, dark chocolate, brown sugar in aroma and cup. Richly sweet with wine-toned acidity; viscous, full mouthfeel. The spice-toned finish is supported by notes of dark chocolate and red currant.
Chocolaty, sweetly nut-toned. Baking chocolate, hazelnut butter, Bing cherry, cedar, maple syrup in aroma and cup. Sweet in structure with brisk acidity; lightly syrupy mouthfeel. The resonant finish leads with notes of baking chocolate and hazelnut (think Nutella) with undertones of cherry.
Cocoa-toned, balanced. Cocoa powder, date, magnolia, orange zest, hazelnut in aroma and cup. Sweet in structure with gentle, round acidity; satiny-smooth mouthfeel. The gently drying finish centers around notes of cocoa powder and orange zest with undertones of magnolia.
Crisp, vibrant, high-toned. Red grape, milk chocolate, freesia-like flower, hazelnut, a hint of rosemary in aroma and cup. Sweetly tart with juicy-bright acidity; satiny-smooth mouthfeel. Sweetly herbaceous, gently floral finish.
Sweetly nut- and cocoa-toned. Baking chocolate, almond, raisin, lily, fresh-cut fir in aroma and cup. Sweet-toned structure with brisk acidity; velvety mouthfeel. Wood-framed finish with notes of fir and baking chocolate.
Blind assessment: Delicately floral-toned. Lilac, pear, maple syrup, almond, orange zest in aroma and cup. Crisply sweet with brisk acidity; lightly satiny mouthfeel. Almond and caramel notes lead the quiet, pleasing finish.
Gently fruit-toned, wood-framed. Prune, balsa wood, cashew, lemon zest, a hint of gardenia in aroma and cup. Sweet-savory structure with gently bittersweet acidity; velvety mouthfeel. Notes of balsa wood and cashew drive the finish.
Richly fruit- and floral-toned. Raspberry, honeysuckle, praline, marjoram, oak in aroma and cup. Sweet-tart structure with crisp, citrusy acidity; viscous, syrupy mouthfeel. The rich-toned finish consolidates to notes of praline and fresh-cut oak.
Vibrant, sweet-savory, floral-toned. Cocoa nib, red currant, myrrh, honeysuckle, hop flowers in aroma and cup. Sweetly savory structure with juicy acidity; crisp, lightly syrupy mouthfeel. The resonant finish centers on red currant and hop flowers in the short, cocoa nib and myrrh in the long.
Evaluated as espresso. Bright, juicy, cleanly fruit-forward. Dark chocolate, pomegranate, tangerine zest, brown sugar, oak in aroma and small cup. Satiny-smooth mouthfeel; the crisply sweet finish leads with pomegranate and brown sugar notes, followed by fresh-cut oak. Pomegranate and dark chocolate saturate the rich milk shot.
Richly sweet, deeply berry-toned. Dried blueberry, rhododendron, lime zest, dark chocolate, cedar in aroma and cup. Sweet-toned structure with gentle, round acidity; very syrupy mouthfeel. The finish consolidates to notes of dried blueberry and dark chocolate with cedar undertones.
Delicately sweet-savory. Lychee, hyacinth, Chinese five-spice, almond, cedar in aroma and cup. Sweet-savory structure with brisk acidity; velvety mouthfeel. Spice-toned finish with notes of Chinese five-spice supported by almond and cedar.
Spice-toned, richly floral. Lavender, cashew butter, apricot, fir, cane sugar in aroma and cup. Crisply sweet structure with brisk acidity; satiny mouthfeel. Wood-framed finish with undertones of lavender and cashew.
Sweet-savory, deeply aromatic. Dried raspberry, young goat cheese, vanilla, dark chocolate, barley in aroma and cup. Savory-leaning structure with sweet-tart lactic acidity; syrupy-smooth mouthfeel. Fruit-toned, chocolaty finish with a lactic tang.
Crisply sweet-tart, nut-toned. Green apple, almond brittle, magnolia, thyme, cedar in aroma and cup. Sweet-tart structure with brisk acidity; delicate, satiny mouthfeel. Quiet, sweetly nut-toned finish.
Gently crisp, sweet-toned. Honeydew melon, baking chocolate, hazelnut, fir, lemon verbena in aroma and cup. Sweet in structure with pert acidity; lightly satiny mouthfeel. Nut-toned finish with undertones of aromatic wood.
Citrusy, richly earth-toned. Orange zest, fresh-cut oak, green grape, hibiscus flower, Brazil nut in aroma and cup. Savory-sweet structure with low-toned acidity; smooth, velvety mouthfeel. Richly earth-toned finish with notes of oak, Brazil nut and orange zest.
Deeply sweet, fruit-toned. Golden raisin, lime zest, freesia-like flowers, oak, honey in aroma and cup. Sweet-toned structure with gentle, round acidity; lightly syrupy mouthfeel. Finish leads with notes of raisin and freesia supported by oak and lime zest.
Evaluated at a steeping time of 6 minutes. This beverage is composed of coffee that has essentially been toasted but not roasted. Toasted grain, cocoa nib, hints of raw cashew and limelike citrus in aroma and cup. Sweet, woody/grainy structure with a hint of bitterness but no acidy sensation whatsoever. The mouthfeel is thin and tea-like but silky in texture. Grain and nut fade in the finish, though a woody sweetness lasts.
Lyrically sweet, luxuriously chocolaty. Chocolate fudge, tamarind, sandalwood, narcissus, a hint of wine barrel in aroma and cup. Sweetly tart structure with vibrant, juicy acidity; plush, creamy mouthfeel. The finish resolves around chocolate fudge and tamarind with undertones of rich sandalwood.
