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.
Elegantly fruit-forward, delicately juicy. Strawberry guava, malted milk balls, freesia-like flowers, pink peppercorn, marjoram in aroma and cup. Balanced, sweet-tart structure with gently bright acidity; plump, satiny mouthfeel. Crisp, sweet finish centered on suggestions of freesia and pink peppercorn.
High-toned, richly bittersweet. Bergamot, lychee, star jasmine, cocoa nib, cedar in aroma and cup. Sweetly tart with juicy-bright acidity; very full, satinly mouthfeel. Crisp, tart finish with notes of lychee and cocoa nib.
Tropical fruit-toned. Mango, lychee, lime, dark chocolate, oak in aroma and cup. Very sweet structure with brisk acidity; plush, syrupy mouthfeel. Fruity and chocolaty finish with aromatic wood notes.
Gently sweet-tart, brightly confident. Dried raspberry, honeysuckle, cocoa nib, honey, sandalwood in aroma and cup. Sweet-tart structure with fruity acidity; plush, syrupy mouthfeel. The finish consolidates to notes of cocoa nib with undertones and dried raspberry.
Sweetly fruit-toned, crisply floral. Dried peach, honey, almond butter, magnolia, tangerine zest in aroma and cup. Sweet-toned structure with brisk acidity; full, syrupy mouthfeel. The crisp finish leads with notes of dried peach, magnolia and almond.
Crisply chocolaty and nut-toned, balanced. Baking chocolate, hazelnut butter, date, pink grapefruit zest, thyme in aroma and cup. Sweet-toned structure with gently bright acidity; crisp, velvety mouthfeel. Chocolaty, richly nutty finish.
Richly floral-toned, exceptionally sweet. Distinct narcissus, cocoa nib, myrrh, blackberry, lemon thyme in aroma and cup. Complex bittersweet structure with floral acidity; very full, syrupy-smooth mouthfeel. Engaging, satisfying finish that carries over all aromas and flavors from the cup.
Richly aromatic, chocolaty, fruit-toned. Dark chocolate, dried mango, honeysuckle, wine barrel, marjoram in aroma and cup. Richly sweet structure with winey acidity; plush, syrupy-smooth mouthfeel. The long, lingering finish centers around notes of dark chocolate and spicy florals.
High-toned, fruit-driven. Boysenberry, pear, cocoa nib, tangerine zest, pink peppercorn in aroma and cup. Sweetly tart structure with juicy-bright acidity; crisp, velvety mouthfeel. The finish consolidates to notes of boysenberry and tangerine zest with undertones of pink peppercorn.
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.
