The World's Leading Coffee Guide
The coffees and espressos that appear below demonstrate exceptional value relative to other coffees of similar quality and distinctiveness as reflected in their overall score. These best value coffees often sell out quickly and may no longer be available. Older reviews may no longer accurately reflect current versions of the same coffee.
Deeply sweet, intensely aromatic. Dark chocolate, pink peppercorn, wisteria, apricot, myrrh in aroma and cup. Richly sweet-toned in structure with lively, juicy acidity; syrupy-smooth mouthfeel. The finish is long and lingering: flavor-saturated, chocolaty, floral-toned.
Crisply cocoa-toned, nut-driven. Cocoa powder, hazelnut butter, fresh-cut fir, raisin, brown sugar in aroma and cup. Sweet structure with pert acidity; lightly satiny mouthfeel. The sweetly nutty finish is framed by notes of fresh-cut fir.
Evaluated as espresso. Crisply chocolaty, deeply rich and sweet. Dark chocolate, pomegranate, honeysuckle, pistachio, a hint of sage in aroma and small cup. Plush, syrupy mouthfeel; chocolaty, sweetly herbaceous finish. In cappuccino-scaled milk, notes of dark chocolate are integrated with tart fruit, savory herb, and spice-toned flowers.
Crisply chocolaty, roast-rounded. Baking chocolate, gently scorched fir, salted caramel, date, orange zest in aroma and cup. Bittersweet structure with gentle, round acidity; velvety mouthfeel. Chocolaty finish with undertones of salted caramel.
Berry-driven, brightly sweet-tart. Berry melange, cocoa nib, amber, cedar, a hint of sassafras in aroma and cup. Complex, bittersweet structure with juicy acidity; very full, syrupy mouthfeel. The long, resonant finish centers around cocoa nib and raspberry notes.
Bright, juicy-sweet. Dark chocolate, goji berry, fine musk, almond butter, cedar in aroma and small cup. Creamy-smooth mouthfeel; resonant finish consolidates to notes of goji berry and almond. In three parts milk, dark chocolate notes are amplified, while dried berry notes provide sweet-tart ballast.
Brightly sweet, quite vibrant. Pink grapefruit, cocoa nib, apricot, bay leaf, maple syrup in aroma and cup. Sweetly tart structure with juicy acidity; very silky, lively mouthfeel. The finish centers around notes of cocoa nib and sweet grapefruit.
Delicate, richly aromatic. Lychee, saffron, blood orange, almond, cocoa nib in aroma and cup. Brightly sweet structure with vibrant acidity; crisp, silky-smooth mouthfeel. The resonant finish centers around lychee and cocoa nib.
Richly chocolaty, deeply sweet. Dark chocolate, almond butter, peach, cedar, magnolia in aroma and cup. Sweet-toned structure with balanced acidity; plush, syrupy mouthfeel. Chocolaty and nut-toned finish.
Richly chocolaty, balanced and deep. Dark chocolate, date, magnolia, cane sugar, cedar in aroma and cup. Sweet-toned structure with brisk acidity; plush, satiny mouthfeel. The crisply sweet finish centers around notes of dark chocolate and magnolia.
Delicately fruit-toned, crisply sweet. Strawberry, cocoa nib, lemon verbena, hazelnut, freesia-like flowers in aroma and cup. Sweet structure with gently bright acidity; full, satiny-smooth mouthfeel. Cocoa and almond dominate the finish with undertones of strawberry.
High-toned, fruit-driven. Boysenberry, pear, cocoa nib, tangerine zest, pink peppercorn in aroma and cup. Sweetly tart structure with juicy-bright acidity; crisp, velvety mouthfeel. The finish consolidates to notes of boysenberry and tangerine zest with undertones of pink peppercorn.
Crisply sweet-tart, richly fruit-toned Costa Rica coffee produced by Oscar and Francisca Chacon and roasted by Durango Coffee in Durango, Colorado.
Richly floral, deeply savory, invitingly complex. Lilac, cocoa nib, strawberry guava, myrrh, salted caramel in aroma and cup. Sweet-savory structure with sparkling acidity; elegantly viscous mouthfeel. Long, lingering cocoa- and floral-toned finish.
Evaluated as espresso. Chocolaty, sweetly spice-toned. Dark chocolate, date, almond butter, nutmeg, molasses in aroma and small cup. Creamy mouthfeel; crisply chocolaty finish. In three parts milk, chocolate notes take center stage, supported by almond and nutmeg.
Fruit-forward, crisply tropical. Strawberry guava, baking chocolate, lemon verbena, fresh-cut oak, brown sugar in aroma and cup. Sweet in structure with balanced, lively acidity; plush, syrupy mouthfeel. Crisply cocoa-toned finish with undertones of lemon verbena.
Complex, nuanced, deep. White nectarine, lavender, dark chocolate, maple syrup, tangerine zest in aroma and cup. Richly sweet structure with crisply bright acidity; very full, syrupy mouthfeel. Cocoa-toned finish supported by notes of white nectarine and maple syrup.
Crisply sweet, balanced, spice-toned. Baking chocolate, almond butter, date, clove, magnolia in aroma and cup. Sweet structure with gentle, round acidity; plush, syrupy mouthfeel. Chocolaty nut tones in the finish supported by magnolia-like flowers.
Delicately sweet, subtly complex. Dried apricot, cocoa nib, freesia-like flowers, cedar, tangerine zest in aroma and cup. Richly bittersweet structure with balanced acidity; full, syrupy-smooth mouthfeel. Cocoa-toned finish with dried apricot and tangerine notes.
Balanced, deep, floral-toned. Wisteria, cocoa nib, almond nougat, white peach, cedar in aroma and cup. Sweet structure with gently bright, vibrant acidity; full, buttery mouthfeel. The crisp finish centers around notes of wisteria and cocoa nib.
