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.
Crisp, richly sweet. Magnolia, dried persimmon, hazelnut, molasses, cedar in aroma and cup. Sweet in structure with round, gentle acidity; satiny-smooth mouthfeel. The finish is resonant with magnolia, dried persimmon and hazelnut notes.
Rich, resonant, high-toned. Lychee, lilac, chocolate fudge, frankinense, tamarind in aroma and cup. Sweet-tart structure with juicy, bright acidity; plush, syrupy-smoooth mouthfeel. The lingering finish is flavor-saturated, making good on the promise of the cup’s deep sweetness.
Crisp, elegantly sweet, rich-toned. Dried mango, hazelnut butter, hibiscus, fresh-cut cedar, brown sugar in aroma and cup. Deeply sweet-tart structure with vibrant acidity; viscous, satiny mouthfeel. The finish leads with dried mango and hazelnut in the short, hibiscus and cedar returning in the long.
Evaluated as espresso. Luminous, complexly layered, impossibly rich. Caramelized pineapple, tamarind, star jasmine, chocolate fudge, myrrh in aroma and small cup. Creamy, vivacious mouthfeel; long, flavor-saturated finish. Close to otherworldly in three parts milk: All the notes from the cup harmonize, and new notes surface: suggestions of lychee, pink grapefruit zest, marjoram.
Richly sweet, chocolaty. Dark chocolate, caramel, date, gardenia, cedar in aroma and cup. Deeply sweet structure with round, gentle acidity; velvety mouthfeel. The chocolate-toned finish leads with notes of date and caramel in the short and cedar and gardenia in the long.
Richly sweet, fruit-toned. Strawberry, dark chocolate, sandalwood, freesia-like flowers, a hint of aged grappa in aroma and cup. Deeply sweet structure with brisk acidity; satiny-smooth mouthfeel. The resonant finish leads with notes of strawberry and flowers in the short, rounding to dark chocolate and sandalwood in the long, with a hint of appealing sweet ferment throughout.
Crisply sweet, chocolaty. Baker’s chocolate, plum, magnolia, cedar, molasses in aroma and cup. Sweet-toned structure with gentle, round acidity; satiny-smooth mouthfeel. The gently drying finish is redolent with notes of baker’s chocolate and magnolia, with a hint of cedar-like aromatic wood.
High-toned, crisply sweet. Date, cashew butter, magnolia, grapefruit zest, cedar in aroma and cup. Sweetly tart in structure with brisk acidity; full, velvety mouthfeel. The resonant finish leads with notes of date and magnolia in the short, rounding to cashew butter and grapefruit zest in the long.
Rich, sweet, floral-toned. Honeysuckle, almond, bing cherry, baker’s chocolate, oak in aroma and cup. Sweet-tart structure with round, gentle acidity; satiny-smooth mouthfeel. The gently drying finish consolidates to notes of cherry and baker’s chocolate.
Boldy sweet-tart, savory-edged. Dark chocolate, gooseberry, honey, lilac, hazelnut butter in aroma and cup. Sweetly tart structure with bright, juicy acidity; crisp, lively mouthfeel. The resonant finish leads with tart fruit notes in the short resolving to honey-toned florals in the long, all enveloped in dark chocolate.
Spiced toned, richly sweet. Red currant, almond nougat, pipe tobacco, narcissus-like flowers, hickory wood in aroma and cup. In structure, sweet, tart and savory in balance, with juicy acidity; full, velvety-smooth mouthfeel. The finish is crisp, resonant and flavor-saturated.
Delicate, richly sweet-savory. Toffee, tamarind, roasted cacao nib, star jasmine, almond in aroma and cup. Savory-sweet in structure with balanced, round acidity; plush syrupy mouthfeel. The crisply sweet finish is floral-toned, supported by notes of cocoa nib and toffee.
Rich-toned, cleanly fruit-forward, intricately balanced. Concord grape, pungent myrrh, roasted cacao nib, honeysuckle, candy cap mushroom in aroma and cup. Deeply sweet-tart structure with bright, juicy acidity; plush, syrupy mouthfeel. The resonant, flavor-saturated finish rings on with all of the notes from the cup.
Deeply sweet, richly savory. Red currant, lavender, baker’s chocolate, cedar, maple syrup in aroma and cup. Bittersweet structure with crisp, lively acidity; full, creamy mouthfeel. The finish leads with notes of red currant and baker’s chocolate in the short, with pretty hints of lavender in the long.
Crisply sweet, richly cocoa-toned. Dark chocolate, hop flowers, apricot, oak, agave syrup in aroma and cup. Deeply sweet in structure with high-toned, lively acidity; satiny-smooth mouthfeel. The resonant finish is crisp with cocoa and apricot notes, followed by a hint of bittersweet hop flowers.
Crisply sweet, fruit-toned. Raspberry, roasted cacao nib, honey, fresh-cut fir, freesia-like flowers in aroma and cup. Richly sweet-tart in structure with vibrant acidity; delicate, silky mouthfeel. The long, lasting finish centers around cocoa-toned honey and freesia.
Sweet-toned, richly savory. Dried fig, ginseng, narcissus, oak forest, hazelnut in aroma and cup. Savory-sweet structure with round, gentle acidity; plush syrupy mouthfeel. The finish consolidates to notes of dried fig and narcissus, followed by sweetly earthy ginseng.
Sweetly roast-toned, richly chocolaty. Dark chocolate, dried apricot, fine musk, fresh-cut fir, azalea in aroma and cup. Sweet-toned structure with gentle, round acidity; full, syrupy mouthfeel. The resonant finish consolidates to notes of chocolate and dried apricot.
Vibrant, high-toned, deeply sweet. Candied violet, pomegranate, sandalwood, honey, almond in aroma and cup. Richly sweet structure with bright, citrusy acidity; satiny mouthfeel. Sweetly tart in the short finish and redolent of honey and pomegranate in the long.
Crisply sweet-tart, engagingly bright. Tangerine zest, baker’s chocolate, tamarind, orange blossom, molasses in aroma and cup. Sweet-tart structure with brisk acidity; velvety-smooth mouthfeel. Floral in the short finish, followed by notes of baker’s chocolate and citrus zest in the long.
