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 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.
Delicate, crisply sweet. Prairie flowers, fresh-cut fir, almond, orange zest, date in aroma and cup. Sweet-tart structure with brisk acidity; lightly satiny mouthfeel. Wood-framed finish with undertones of orange zest and almond.
Deep-toned, chocolaty. Dark chocolate, graham cracker, marshmallow, dried cranberry, lily in aroma and cup. Sweet in structure with gentle, round acidity; very syrupy-smooth mouthfeel. Chocolaty finish with floral undertones.
Deeply and richly sweet, resonantly aromatic. Dried mango, wild honey, lilac, pistachio, tangerine zest in aroma and cup. Juicy-sweet structure with refined acidity; lush, syrupy mouthfeel. The finish centers around notes of mango, honey and pistachio.
Evaluated as espresso. Gently roast-toned, nut-framed. Cashew butter, cocoa powder, fig newton, lily, cedar in aroma and small cup. Crisp, satiny mouthfeel; bittersweet, crisply nutty finish. In three parts milk, sweet pecan and cocoa powder quietly harmonize.
Deep-toned, richly bittersweet. Hop flowers, cocoa powder, goji berry, lemon zest, pecan in aroma and cup. Bittersweet structure with low-toned, crisp acidity; very full, creamy mouthfeel. Notes of pecan and cocoa characterize the gentle finish.
Chocolaty and deep-toned. Date, baking chocolate, hazelnut butter, honeysuckle, cedar in aroma and cup. Vibrantly sweet, resonant acidity; satiny, full mouthfeel. Chocolate and richly wood-framed finish.
Bittersweet, cleanly fruit-toned. Dark chocolate, raspberry, pink grapefruit zest, almond butter, lilac in aroma and cup. Deeply sweet structure with brisk acidity; syrupy-smooth mouthfeel. The finish centers around notes of dark chocolate and raspberry.
Delicately sweet-tart. Apricot, cocoa nib, hazelnut, Meyer lemon zest, hyacinth in aroma and cup. Sweetly tart structure with vibrant, citrusy acidity; smooth, satiny mouthfeel. Cocoa-toned finish supported by notes of stone fruit and sweet citrus zest.
Evaluated as espresso. Delicately sweet, richly tart. Mango, cocoa nib, marzipan, narcissus, a hint of dill in aroma and small cup. Very syrupy mouthfeel; cocoa-driven finish with undertones of mango. Fruit-forward and high-toned in three parts milk.
Evaluated as espresso. Richly aromatic, deeply sweet-savory, floral-toned. Hop flowers, lilac, butterscotch, almond brittle, date in aroma and small cup. Syrupy-smooth mouthfeel; resonant, lasting finish redolent of both sweet and savory florals and deep nut-butter tones.
Delicately fruit-toned, sweetly herbaceous. Dried mango, cocoa nib, lemon verbena, almond, star jasmine in aroma and cup. Sweet-tart structure with gently bright acidity; full, viscous mouthfeel. Long, resounding flavor-saturated finish.
