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 sweet-tart. Cocoa nib, green plum, hazelnut, lavender, fresh-cut fir in aroma and cup. Crisply sweet structure with bright, citrusy acidity; velvety mouthfeel. Gently drying finish with notes of hazelnut and fresh-cut fir.
Evaluated as espresso. Balanced, chocolaty, subtly fruit-toned. Dark chocolate, tamarind, wild honey, marjoram, honeysuckle in aroma and small cup. Plush, syrupy mouthfeel; chocolaty finish with undertones of tamarind and wild honey. In cappuccino-scaled milk, tart tamarind notes stand up to the chocolate, and undercurrents of honeysuckle contribute sweet spice notes.
Crisp, lively, citrus-toned. Meyer lemon zest, plum, cocoa nib, freesia-like flowers, agave syrup in aroma and cup. Sweet-tart structure with brisk acidity; full, syrupy-smooth mouthfeel. The finish leads with Meyer lemon and cocoa notes supported by a hint of agave syrup.
Aromatic, wood-framed, berry-toned. Berry melange, fresh-cut cedar, agave syrup, lily, grapefruit zest in aroma and cup. Sweet structure with gentle, round acidity; crisp, silky mouthfeel. Wood-framed finish with berry and grapefruit undertones.
Flavor-saturated, sweetly tart. Candy apple, lime zest, cocoa nib, freesia-like flowers, fresh-cut fir in aroma and cup. Gently tart structure with crisp acidity; velvety-smooth mouthfeel. Wood-framed finish with undertones of cocoa nib and lime zest.
Vibrant, richly chocolaty. Baking chocolate, orange grapefruit zest, apricot, almond, lemon-thyme in aroma and cup. Sweet-tart structure with brisk acidity; full, velvety mouthfeel. Citrusy, chocolate-toned finish with undertones of sweet herbs.
Rich-toned, sweetly nutty. Almond butter, baking chocolate, date, magnolia, cedar in aroma and cup. Sweet structure with gently brisk acidity; full, satiny mouthfeel. The finish is nut-driven with undertones of baking chocolate and cedar.
Quietly bittersweet, cocoa-toned. Lime zest, cocoa powder, hop flowers, cedar, persimmon in aroma and cup. Bittersweet structure with brisk acidity; lightly satiny mouthfeel. The finish centers around notes of cocoa powder and hop flowers.
Juicy, bright, deeply sweet-savory. Candied violet, black cherry, honey, almond butter, cedar in aroma and cup. Richly sweet structure with bright, phosphoric acidity; satiny-full mouthfeel. Juicy in the short finish with notes of honey and black cherry in the long.
Exuberantly sweet-toned, richly floral. Dark chocolate, narcissus, sandalwood, blood orange zest, cedar in aroma and cup. Sweet-toned structure with bright, fruity acidity; full, satiny mouthfeel. The finish centers around citrus, chocolate, and flowers.
Floral-toned, delicately chocolaty. Lilac, cocoa nib, red currant, honey, pink grapefruit zest in aroma and cup. Richly sweet structure; bright, balanced acidity. Syrupy-smooth mouthfeel. The finish leads with cocoa nib and concludes with honey-toned red currant.
Richly sweet, floral-toned. Magnolia, almond, maple syrup, plum, myrrh in aroma and cup. Sweetly tart structure, with bright, juicy acidity; delicate, silky mouthfeel. The richly drying finish centers around notes of almond and myrrh.
Delicately sweet, deeply savory. Butterscotch, cocoa nib, black currant, frankincense, marjoram in aroma and cup. Crisply sweet-tart structure with balanced acidity; full, syrupy-smooth mouthfeel. The cocoa-toned finish is supported by notes of butterscotch and marjoram.
Deep-toned, crisply chocolaty. Baking chocolate, cashew, orange zest, cedar, date in aroma and cup. Sweet structure with gentle acidity; full, creamy mouthfeel. The lightly drying finish leads with notes of baking chocolate and cedar.
Brightly sweet-tart. Pomegranate, cedar, baking chocolate, freesia-like flowers, brown sugar in aroma and cup. Sweet-tart structure with pert acidity; crisp, velvety mouthfeel. The gently drying finish leads with notes of baking chocolate and freesia, rounding to cedar and brown sugar in the long.
Quietly nuanced, nut-forward. Hazelnut, caramel, grapefruit, fresh-cut fir, a hint of gardenia in aroma and cup. Sweetly brisk structure; velvety mouthfeel. The nut-toned finish is supported by caramel and spice-toned florals.
Fruit-driven, floral and chocolaty. Chocolate fudge, dried black cherry, lavender, amber, honey in aroma and cup. Sweet-tart structure with very bright acidity; plush, syrupy mouthfeel. The resonant finish consolidates to notes of chocolate and black cherry with amber undertones.
Evaluated as espresso. Richly aromatic, deeply sweet-tart. Dried apricot, cedar, lilac, almond, dark chocolate in aroma and small cup. Syrupy-smooth mouthfeel; crisply fruit-toned finish. In cappuccino-scaled milk, apricot and lilac notes are particularly inviting.
Delicately and confidently sweet. Watermelon candy, lemon-thyme, cocoa nib, freesia, fresh-cut oak in aroma and cup. Sweet-tart structure with brisk acidity; very smooth, full mouthfeel. Sweetly herbaceous finish.
Passion fruit, dark chocolate, frankincense, wisteria, sandalwood in aroma and cup. Richly sweet-tart structure with high-toned, juicy acidity; plush, syrupy mouthfeel. Lasting, flavor-saturated finish with nuanced layers of fruit and florals into the long.
