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.
Evaluated as espresso. Crisply sweet-tart, bright and juicy. Pomegranate, tangerine zest, dark chocolate, hazelnut butter, sandalwood in aroma and small cup. Full, syrupy mouthfeel; crisply sweet finish with notes of dark chocolate and tangerine zest. In three parts milk both chocolate and citrus notes are lifted and enlivened.
Cleanly fruit-forward, high-toned. Strawberry guava, lemon verbena, cocoa nib, freesia, myrrh in aroma and cup. Sweet-tart structure with bright, juicy acidity; viscous, syrupy mouthfeel. Resonant, fruit-driven finish with notes of strawberry guava, lemon verbena and cocoa nib far into the long.
Floral, bright, citrusy, balanced. Star jasmine, cocoa nib, tangerine zest, caramel, cedar in aroma and cup. Balanced, sweetly tart structure with lively acidity; delicate, silky mouthfeel. The finish centers around jasmine-like floral notes.
Big, bright, juicy, balanced. Sticky rice, lychee, hazelnut, cocoa nib, narcissus in aroma and cup. Richly sweet structure with vibrant, tangy acidity; very syrupy mouthfeel. The flavor-laden finish leads with lychee and hazelnut with undertones of cocoa nib.
Sweetly herbaceous, citrusy. Marjoram, lemon verbena, cocoa nib, freesia, maple syrup in aroma and cup. Sweet-savory structure with crisp, winey acidity; satiny mouthfeel. The finish leads with sweet herb notes supported by cocoa nib.
Crisply sweet, nut-toned. Almond brittle, tart pie cherry, magnolia, baking chocolate, oak in aroma and cup. Sweet structure with pert acidity; satiny-smooth mouthfeel. The finish consolidates to baking chocolate, pie cherry and oak.
Rich-toned, bittersweet. Tamarind candy, hop flowers, fir, mustard seed, grape leaves in aroma and cup. Savory-sweet structure with brisk acidity; full, velvety mouthfeel. Richly drying finish with suggestions of tamarind and mustard seed.
Sweetly tart, delicately fermenty. Notes suggesting Jolly Rancher, chocolate fudge, rum barrel, baking spices, sandalwood in aroma and cup. Sweet structure with gentle, round acidity; velvety mouthfeel. Sweetly fermenty finish with crisp chocolate fudge notes throughout.
Sweetly spice-toned, chocolaty. Intense freesia-like flowers, dark chocolate, Concord grape, roasted macadamia nut, tangerine zest in aroma and cup. Sweetly rich tart structure with juicy acidity; lightly syrupy mouthfeel. Freesia and Concord grape notes ring on into the long finish.
Crisply sweet, richly savory, floral-toned. Peach, lilac, ripe sungold cherry tomato, almond brittle, frankincense in aroma and cup. Sweet-umami structure with jazzy acidity; very syrupy-smooth mouthfeel. The flavor-saturated finish carries over the promise of all the flavor notes from the cup.
Berry-driven, sweetly herb-toned. Black currant, cocoa nib, thyme, lavender, oak in aroma and cup. Sweet-toned structure with bright acidity; satiny, buoyant mouthfeel. Rich, long-lasting, berry-toned finish.
Complex, nuanced, multi-layered. Red currant, cinnamon, lavender, marjoram, wild honey in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; very syrupy mouthfeel. Resonant finish; fruit and floral notes carry forward and cocoa emerges.
Complex, nuanced, multi-layered. Black currant, freesia-like flowers, honey, Nutella, cedar in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; syrupy-smooth mouthfeel. The resonant finish leads with currant and freesia notes in the short, rounding to Nutella and cedar in the long.
Sweetly floral and delicately cocoa-toned. Honeysuckle, cocoa nib, Concord grape, agave, lemon-thyme in aroma and cup. High-toned structure with juicy, confident acidity; buoyant, lively, viscous mouthfeel. Honeysuckle and cocoa nib characterize the sweet finish.
Balanced, richly sweet-savory, deeply pungent. Ripe tomato, black currant, almond brittle, jasmine, oak in aroma and cup. Sweet-savory structure with vibrant, juicy acidity; full, satiny, nectar-like mouthfeel. The resonant finish leads with notes of black currant, ripe tomato and almond brittle.
Attractively tart, bright, complexly layered. Red currant, petrichor (a post-rain earthy note), wisteria, lemongrass, elm in aroma and cup. Sweet-tart structure with bright, juicy acidity; delicate, silky mouthfeel. The finish centers on notes of red currant and lemongrass; a pleasing coconut note surfaces in the long.
Sweetly herb-suffused, fruit-driven, hints of fresh earth. Lemon-thyme, mulberry, grapefruit zest, petrichor (a post-rain earthy note), myrrh in aroma and cup. Sweet-savory structure with bright acidity; syrupy-smooth mouthfeel. Savory-leaning, rich-toned finish.
Deep, compelling, satisfying. Black currant, dark chocolate, blood orange zest, lavender, coconut in aroma and cup. Sweet in structure with richly rounded acidity; plump, syrupy mouthfeel. Coconut and lavender notes resonate into the long finish.
Deep-toned, richly aromatic, complex. Black currant, honeysuckle, tamarind, dark chocolate, sandalwood in aroma and cup. Sweet-tart structure with juicy, sparkling acidity; plush, syrupy-smooth mouthfeel. The flavor-saturated finish consolidates to notes of blackcurrant and dark chocolate with hints of sandalwood.
Richly sweet, nut-toned. Almond butter, baking chocolate, pear, cedar, baking spices in aroma and cup. Sweet-toned structure with gentle, round acidity; full, satiny-smooth mouthfeel. The dominant nut notes of the finish are supported by baking chocolate and cedar.
