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.
High-toned, sweetly tart. Bing cherry, cocoa nib, honeysuckle, cedar, a hint of thyme in aroma and cup. Sweet-tart structure with bright, juicy acidity. Full, syrupy mouthfeel. The engaging finish leads with notes of cherry and honeysuckle, and cocoa nib resurfaces in the long.
Delicate, richly sweet. Green grape, almond, black tea, oak, freesia-like flowers in aroma and cup. Sweet-toned structure with gentle, round acidity; plush, syrupy mouthfeel. A quiet, satisfying finish sustains all of the aroma and flavor notes of the cup.
Fruit-forward, richly chocolaty. Raspberry liqueur, chocolate fudge, rhododendron, molasses, cedar in aroma and cup. Sweet structure with gentle, round acidity; plush, syrupy mouthfeel. Finish consolidates to notes of dark chocolate and cedar with hints of raspberry in the long.
Rich-toned, fruit-forward, sweetly fermenty. Ripe blueberry, dark chocolate, Bourbon barrel, gardenia, molasses in aroma and cup. Sweet in structure with winy acidity; full, lightly syrupy mouthfeel. Resonant, flavor-saturated finish.
Evaluated as espresso. Crisp, chocolaty, sweetly nut-toned. Baking chocolate, hazelnut, rhododendron, date, gently scorched oak in aroma and cup. Full velvety mouthfeel. Smoky, nut-toned finish with chocolate undertones. Baking chocolate, hazelnut and scorched oak carry pleasingly into three parts milk.
Bright, balanced, aromatically nuanced. Nectarine, cocoa nib, star jasmine, sandalwood, a hint of lychee in aroma and cup. Sweetly tart structure with juicy acidity; lush, syrupy mouthfeel. A resonant, flavor-saturated finish fulfills the balanced, complete promise of the cup.
Rich-toned, deeply sweet-savory. Tamarind, freesia, candycap mushroom, cedar, agave syrup in aroma and cup. Savory-sweet structure with juicy, vibrant acidity; smooth, satiny mouthfeel. The resonant finish centers on notes of tamarind and freesia with savory undertones suggesting candy cap mushroom.
Rich-toned, chocolaty. Dark chocolate, red currant, freesia, clove, molasses in aroma and cup. Sweet structure with gentle, round acidity; full, satiny mouthfeel. A quiet finish leads with chocolate and magnolia notes in the short, clove and molasses in a gently drying long.
Delicate, crisply sweet-tart. Mango, cedar, cocoa nib, sugar cane, a hint of honeysuckle in aroma and cup. Sweet in structure with crisp, citrusy acidity; lightly silky mouthfeel. Martini-like finish, very crisp and dry.
Cocoa-toned, crisply sweet. Baking chocolate, golden raisin, magnolia, almond, cedar in aroma and cup. Sweet-toned structure with brisk acidity; satiny-smooth mouthfeel. Quiet finish that leads with baking chocolate and magnolia in the short, raisin and almond in the long.
Balanced, sweet-toned. Baking chocolate, almond, date, molasses, magnolia in aroma and cup. Bittersweet structure with little perceptible acidity; satiny-smooth mouthfeel. A rather muted finish centers around almond and baking chocolate.
Rich-toned, chocolaty. Dark chocolate, cedar, rhododendron, date, sassafras in aroma and cup. Bittersweet structure with gently tart acidity; light, silky mouthfeel. A quiet finish consolidates around notes of dark chocolate and rhododendron.
Sweetly nut-toned, roasty. Hazelnut, baking chocolate, gently scorched cedar, gardenia, prune in aroma and cup. Bittersweet structure with barely perceptible acidity; thinnish mouthfeel. The finish consolidates to hazelnut and scorched cedar with a hint of baking chocolate.
Evaluated as espresso. Complex, richly sweet-savory. Jasmine, dark chocolate, cannabis flower, almond paste, tamarind in aroma and small cup. Viscous, syrupy body; long, richly drying, flavor-saturated mouthfeel. In cappuccino-scaled milk, floral and savory notes (jasmine, cannabis) play harmoniously, supported by dark chocolate.
Evaluated as espresso. Richly sweet-tart, citrus- and chocolate-driven. Chocolate fudge, pink grapefruit zest, hazelnut butter, black cherry, cedar in aroma and small cup. Full, syrupy mouthfeel; resonant, chocolaty finish. Levitatingly sweet in three parts milk, with leading notes of chocolate fudge and pink grapefruit zest.
Delicate, complex, multi-layered. Bergamot, dark chocolate, nougat, narcissus, cedar in aroma and cup. Richly sweet-savory structure with citrusy acidity; full, syrupy mouthfeel. The floral- and fruit-driven finish is supported by chocolate and aromatic wood notes.
Deeply sweet, subtly tart, nuanced. Ripe blueberry, freesia-like flowers, almond, fresh-cut cedar, nougat in aroma and cup. Sweetly fruit-toned structure with round acidity; full, syrupy mouthfeel. Finish consolidates to notes of blueberry and nougat with undertones of cedar.
High-toned, crisply sweet-tart. Plum, bergamot, cedar, freesia-like flowers, maple syrup in aroma and cup. Vibrant, sweetly tart structure with juicy acidity; crisp, satiny mouthfeel. The long-lasting finish consolidates to notes of plum and bergamot with undertones of cedar and maple syrup.
Cocoa-toned, richly sweet. Cocoa nib, apricot, orange zest, cedar, magnolia in aroma and cup. Sweet in structure with crisp, balanced acidity; smooth, silky mouthfeel. Cocoa notes are the throughline in the finish, with hints of apricot and orange zest in the long.
Crisply sweet, rich-toned. Pear, baking chocolate, magnolia, fresh-cut fir, almond butter in aroma and cup. Deeply sweet structure with gentle acidity; plush, syrupy, yet lively mouthfeel. Cocoa-toned finish with pretty notes of magnolia and fresh-cut fir.
