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.
Delicately fruit-toned. Guava, ginger blossom, cocoa nib, cedar, agave syrup in aroma and cup. Sweet-toned structure with juicy acidity; crisp, satiny mouthfeel. Cocoa-toned finish, supported by notes of cedar and agave.
Richly fruit-forward, floral-toned. Lychee, tea rose, dark chocolate, orange zest, sandalwood in aroma and cup. Savory-leaning structure with bright acidity; full, satiny-smooth mouthfeel. Cedar notes support the crisply fruit-toned finish.
High-toned, richly bittersweet. Pomelo, raspberry, cocoa nib, limoncello, a hint of sage in aroma and cup. Bittersweet structure with juicy acidity; crisp, syrupy mouthfeel. The resonant finish leads with notes of pomelo and sage, rounding to cocoa nib in the long.
Crisply sweet-tart. Apricot, cocoa nib, agave syrup, narcissus, almond in aroma and cup. Sweetly tart structure with brisk acidity; plush, satiny mouthfeel. Sweetly nut-toned finish with undertones of narcissus.
High-toned, juicy-sweet. Mango, cocoa nib, magnolia, lemongrass, pink peppercorn in aroma and cup. Sweet-tart structure with bright, balanced acidity; syrupy-smooth mouthfeel. Flavor-laden finish, long and lingering, centered around notes of mango and cocoa nib.
Richly spice-toned, floral-driven. Bergamot, lilac, cocoa nib, blackberry, wild honey in aroma and cup. Complex, bittersweet structure with juicy, balanced acidity; plush, creamy mouthfeel. The long, flavor-saturated finish carries over all the nuance of the cup.
High-toned, crisply sweet-tart. Lemongrass, cocoa nib, tea rose, magnolia, sandalwood in aroma and cup. Brightly sweet structure with juicy, sparkling acidity; plush, satiny mouthfeel. The resonant finish leads with notes of lemongrass and cocoa nib, with undertones of magnolia.
Crisply sweet-tart, richly fruit-toned Costa Rica coffee produced by Oscar and Francisca Chacon and roasted by Durango Coffee in Durango, Colorado.
Very sweet, orangey and chocolate-toned. Ripe mandarin orange, dark chocolate, hazelnut, freesia-like flowers, cedar in aroma and cup. Sweet structure with tart, citrusy acidity; crisp, satiny mouthfeel. Sweetly citrusy, wood-framed finish with undertones of dark chocolate.
Deeply chocolaty, richly fruit-toned. Dark chocolate, black cherry, almond butter, tangerine zest, cedar in aroma and cup. Sweet-toned with bright, juicy acidity; crisp, satiny mouthfeel. The finish consolidates to notes of dark chocolate and almond.
Crisply sweet, citrusy and bright. Orange zest, baking chocolate, agave syrup, lily, cashew in aroma and cup. Tart-leaning structure with brisk acidity; velvety mouthfeel. The gently drying finish consolidates to suggestions of chocolate and lily.
Rich-toned, deeply floral. White peach, tea rose, cocoa nib, pink grapefruit zest, cedar in aroma and cup. Sweetly tart with high-toned acidity; satiny-smooth mouthfeel. Cocoa nib and tea rose characterize the quiet, confident finish.
Richly floral-toned, crisply sweet. Honeysuckle, lime zest, cocoa nib, marjoram, cedar in aroma and cup. Brightly sweet structure with juicy acidity; full, syrupy mouthfeel. The finish consolidates to notes of honeysuckle and lime.
Elegantly sweet, floral-toned. Lilac, almond, pink peppercorn, apricot, nougat in aroma and cup. Balanced, sweetly tart structure with juicy acidity; syrupy, viscous mouthfeel. The finish consolidates to notes of sweet almond and pink peppercorn.
Delicately fruit-toned, tisane-like. Dried strawberry, baking chocolate, lemon verbena, maple syrup, cashew butter in aroma and cup. Sweetly tart structure with gently bright acidity; silky mouthfeel. Pleasing, quietly berry-toned finish.
Delicate, richly aromatic. Pineapple, almond nougat, magnolia, myrrh, bergamot in aroma and cup. Richly bittersweet structure with high-toned acidity; smooth, syrupy mouthfeel. Gentle, crisply sweet finish with notes of almond and myrrh.
Sweetly savory, deep-toned. Black currant, tomato leaf, tangerine, amber, jasmine in aroma and cup. Bright, savorly-leaning structure with sparkling acidity; crisp, lightly satiny mouthfeel. The rich finish centers around notes of black currant and tangerine.
Sweetly tart, deeply chocolaty. Dark chocolate, pomegranate, nutmeg, lemon-thyme, cedar in aroma and small cup. Syrupy-smooth mouthfeel; chocolaty finish with tart pomegranate undertones. In three parts milk, tart fruit and crisp chocolate mingle.
Richly sweet, berry-toned. Blueberry pie, baking chocolate, lemon-thyme, agave syrup, cedar in aroma and cup. Sweet structure with gentle acidity; very full, creamy mouthfeel. Richly cedar-framed finish with undertones of crisp chocolate and dried blueberry.
Fruit-driven, crisply chocolaty. Goji berry, dried plum, baking chocolate, amber, narcissus in aroma and cup. Crisply sweet structure with balanced acidity; lightly satiny mouthfeel. Fruit-toned finish supported by notes of baking chocolate.
