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.
Brisk yet juicy. Honey, orange, vanilla, roasted cacao nib, a hint of savory herb, thyme perhaps, in aroma and cup. Roundly and gently tart acidity; lightly syrupy mouthfeel. Honey, vanilla and the hint of thyme all carry into a resonant though drying finish.
Extraordinary authority and complexity. Honey, complexly-expressed flowers – lavender, lilac – candied grapefruit, underlying suggestions of sweet herb. Sweetly and richly bright acidity; buoyantly syrupy mouthfeel. Finishes with immense sweetness enveloping a crisp, drying edge.
Reviewed as espresso. Balanced, quietly complex, complete. Apricot, chocolate, vanilla, narcissus-like flowers, fresh-cut cedar in aroma and cup. Silky mouthfeel. Crisp, cedar-toned finish. Flowers and chocolate persist with pleasing clarity in three parts milk.
Richly sweet; layered complexity. Pomogranate, narcissus, round, caramelly chocolate, a pungent hint of pine in aroma and cup. Balanced, lyrically lively acidity; plump, satiny mouthfeel. Chocolate and a hint of pine in a lightly drying finish.
Gently bright; discreetly exotic. Honeysuckle, mango, lemon curd, walnut, a hint of myrrh in aroma and cup. Brisk but juicy acidity; light, satiny mouthfeel. Fruit and walnut carry into a crisp, balanced finish.
Complex, deep, sweetly tart. Tangerine, fresh-cut cedar, freesia-like flowers, honey in aroma and cup. Richly vivacious acidity; syrupy, buoyant mouthfeel. Tangerine and honey-toned flowers carry into a sweet, gently drying finish.
Vivid with complex, shifting fruit and floral notes. Vanilla, raspberry, roasted cacao nib, sandalwood, hints of spearmint and violet in aroma and cup. Balanced but vibrant acidity; syrupy, lively mouthfeel. Deeply sweet, flavor-saturated finish, very slightly though richly drying in the long.
Quiet but resonant. Hazelnut, oak, dark chocolate, wisteria-like flowers in aroma and cup. Round, balanced acidity; syrupy mouthfeel. Flavor consolidates around hints of hazelnut and chocolate in a rich, lasting finish.
A fine coffee that is fine in unusual ways. A sweet, fragrant wood note dominates; we associated it most closely with sassafras. In and around it: vanilla, rose-like flowers, musk, a richly tart citrus (candied tangerine?). Tartly juicy acidity; full, syrupy mouthfeel. Vanilla, musk and rose in particular carry into a finish that, as it lengthens, continues to modulate and surprise.
Deep, chewy, chocolaty. Raisiny dark chocolate, ripe plum, a shimmer of lantana-like flowers in aroma and cup. Round, deep acidity; plush mouthfeel. The raisiny chocolate note carries into a rich, gently drying finish.
Immensely sweet, lushly aromatic. A complex layering of fruit – strawberry guava, pomegranate, mango – plus plumeria-like flowers, sandalwood, roasted cacao nib in aroma and cup. Plump, juicy acidity; syrupy though lively mouthfeel. Deeply flavor-saturated finish.
Sweetly crisp, balanced, quietly complex. Brown sugar, freesia-like flowers, delicate chocolate, sweet grapefruit in aroma and cup. Soft, gently tart acidity; light, satiny mouthfeel. Hints of chocolate and brown sugar carry into a resonant finish.
Sweetly bright, juicy. Orange marmalade, peach, pecan, vanilla, a hint of sandalwood in aroma and cup. Round but vibrant acidity; light but buoyantly syrupy mouthfeel. Flavor consolidates around vanilla notes that turn distinctly floral in a rich though gently drying finish.
Rich, deep, yet delicate. Tangerine, rose-like flowers, fresh-cut cedar, roasted cacao nib in aroma and cup. Lively, levitating acidity; light but silky mouthfeel. Flavor consolidates in a sweetly crisp finish.
Impressive balance of roasty pungency and gently brisk acidity. Softly scorched cedar, a distinct, complexly expressed dark chocolate, hints of blackberry and grapefruit in aroma and cup. Roast-nuanced, softly bittersweet acidity; plush mouthfeel. Flavor consolidates around dry chocolate and a hint of berry in a crisp finish.
Crisp, quietly complete, balanced. Hazelnut, fresh-cut fir, cranberry, a hint of oregano in aroma and cup. Rich, round acidity; lightly syrupy mouthfeel. Flavor consolidates in a simple, rich finish.
Gentle and sweetly bright; quietly vivacious. Honeysuckle, mulberry, apricot, fresh-cut redwood in aroma and cup. Sweetly tart acidity; syrupy, buoyant mouthfeel. A richly flavor-saturated short finish turns mildly drying in the long.
Sweetly pungent, lightly roast-influenced. Black currant, dark chocolate, mildly scorched cedar, an herby hint in aroma and cup. Roast-muted acidity; plump, lightly syrupy mouthfeel. Finish consolidates around a dry chocolate and a complicating hint of tart black currant.
Quiet, roasty, chocolaty. Scorched oak, buttery dark chocolate, a hint of lemon in aroma and cup. Crisp, roast-toned acidity; lean though silky mouthfeel. A roasty chocolate dominates in the finish.
Some pleasing chocolate, but generally dominated by a very aggressive dark roast. Heavily scorched oak, dark chocolate, hints of cashew and prune. Full, though rather rough-textured mouthfeel. Sweet dark chocolate carries into an otherwise rather cottony finish.
