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.
Tart and rather savory. Grape, prune, lemon, cocoa in aroma and cup. Quiet but assertive acidity; syrupy mouthfeel. Rich, tart, rather simple finish.
Crisp, dry, balanced. Dark cocoa, lemon, nut, cedar in aroma and cup. Slightly savory. Soft, lemony acidity; lively, lightly syrupy mouthfeel. Dry, savory cocoa dominates in the finish.
Juicy but bittersweet, slightly savory cup. Red grape, cantaloupe, grapefruit, lavender-like flowers in quiet aroma and crisp cup. Richly round acidity. Lightly syrupy mouthfeel turns juicy as the cup cools. Citrus and floral notes linger in a dry finish.
Complex, explosively fresh aroma: ripe strawberry, watermelon, sweet lemon, raspberry. In the cup the fruit simplifies and turns zesty and bittersweet, dry yet juicy. Lean-bodied; dry-finishing.
Richly and roundly tart. The taste of fresh coffee fruit -- think tart cherry -- and pungent grapefruit dominate in aroma and cup, with softening suggestions of cocoa, almond and caramel. Sweet-toned acidity; lightly syrupy mouthfeel. Dry, resonant finish.
Subtle, deep aromatics: black tea, boysenberry, cedar. Rich, slightly tart, acidity. Silky mouthfeel. The aromatics blossom in a refreshing and balanced cup with rounding and deepening suggestions of nectarine and apricot and a hint of flowers. A cocoa-like note emerges in the finish.
Crisp and gently tart. Cocoa, ripe plum, flowers, and a hint of pungent fresh-cut fir in aroma and cup. Rich, forward acidity; lightly syrupy mouthfeel. Balanced, gently flavor-saturated finish.
Crisp, delicate. Sweet cocoa, fresh-cut fir and complexly layered, gently tart fruit in aroma and cup. Sweet-toned, bright acidity; lightly syrupy mouthfeel. Balanced, delicately rich finish.
Refreshing, delicate, very sweet-toned. Orange, lemon, nut, and intense floral notes in aroma and cup. Juicy, wine-like acidity; silky to lightly syrupy mouthfeel. Fades very slightly in an otherwise clean, balanced finish.
Deep, balanced, intense. Nut, flowers, stonefruit, sweet cocoa in aroma and cup. Sweetly crisp acidity; lively, lightly syrupy mouthfeel. The balance and completeness that characterizes the entire profile stretches into a long, resonant swoon of a finish.
Elegant, lively notes of moist freshly-fallen leaves, pungent grapefruit and cedar dominate in aroma and cup. Balanced, smoothly bright acidity; syrupy mouthfeel. Rich, sweet, flavor-saturated finish.
Intense, complex aroma: wine-toned fruit, caramel, fresh-cut cedar, a hint of roses. Muted acidity; full, buttery mouthfeel. In the cup the caramel turns crisp and cocoa-like and the wine-toned fruit deepens and develops a savory edge. The cocoa note in particular carries into a rich finish.
Evaluated as espresso. Sweet, complex and juicy. Candied lemon, blackberry, orange, sweet cocoa in the aroma. Lightly syrupy mouthfeel with a complimentary dry, astringent edge. Sweet cocoa transforms into a bittersweet, lemon-toned baker’s chocolate in the small cup, complicated by suggestions of slightly scorched cedar and flowers. The citrus-toned chocolate nicely rounds and fattens in two parts milk.
Evaluated as espresso. Brisk and delicate. Green apple, baker’s chocolate, walnuts and apricot in both aroma and cup. Creamy mouthfeel. The walnut and chocolate carry into a rather dry finish but plump up nicely again in two-parts milk while retaining a dry, savory complication.
Evaluated as espresso. Nut-toned caramel and dark chocolate with hints of lemon-like tart fruit and a faint glimmer of fresh mint in aroma and cup. Syrupy mouthfeel; chocolate-toned finish with a tart edge. Delicate in two parts milk, where the chocolate and sweet citrus notes complement one another nicely.
Evaluated as espresso. Rich, deep-toned in the small cup: cedar, dark chocolate, hints of apple-like fruit and almond. Syrupy mouthfeel. Chocolate and cedar carry persuasively through into the long finish. Round, authoritative presence in two parts milk; the cedar and dark chocolate persist while the fruit rounds toward peach or apricot.
Intense, complex, unorthodox: cherry and blueberry, dark chocolate, moist fresh-fallen leaves, violet-like flowers in aroma and cup. Rich, backgrounded acidity; full, syrupy mouthfeel. Flavor-saturated, salty-sweet finish. The striking aromatics of this coffee were clearest in the superb aroma.
Evaluated as espresso. Crisp, sweetly gentle, suave. Honey, orange, grapefruity citrus, fresh-cut fir in the aroma. Light, silky mouthfeel. Turns chocolaty and more distinctly citrusy in the light-bodied, silky cup. Superb flavor-saturated, sweetly clean finish. In two parts milk the chocolate is nuanced by ripe citrus and a deeper, apricot-toned fruit.
Evaluated as espresso. Pungent, deep. Cocoa-toned cedar, earth-toned nut, caramel, orange, a hint of flowers in aroma and small cup. All express with particular sweetness in the aroma, and persist nicely in the long, round finish. In two parts milk the flavor turns delicately chocolaty and butter-like.
Delicate, fresh, balanced. Nut-toned caramel, orange, fir, a hint of flowers in aroma and cup. Gently bright, lemony acidity; smoothly silky mouthfeel. The simple but pleasing aromatics carry straight through to a long, sweet, slightly pungent finish.
