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.
Crisply sweet-tart. Green apple, magnolia, oak, maple syrup, almond in aroma and cup. Sweet-tart structure with brisk acidity; delicate, silky mouthfeel. Almond and apple notes lead in the quiet finish.
Sweetly savory, floral-toned. Lily, hazelnut, cocoa powder, black cherry, oak in aroma and cup. Sweet structure with pert acidity; full but lively mouthfeel. Floral tones fade in the finish, while cocoa powder and fresh-cut oak come forward.
Crisply chocolaty, rich-toned. Baking chocolate, cashew, graham cracker, golden raisin, a hint of marjoram in aroma and cup. Sweet structure with mild acidity; crisp, velvety mouthfeel. The finish is chocolaty and nut-driven with undertones of marjoram.
Rich, deep-toned. Cocoa powder, roasted cashew, persimmon, bay leaf, fresh-cut fir in aroma and cup. Sweetly savory with gentle, round acidity; full, satiny-smooth mouthfeel. The cocoa-driven finish is complicated by persimmon and fir.
Cocoa-toned, richly floral. Honeysuckle, cocoa nib, red currant, cedar, pink grapefruit zest in aroma and cup. Brightly sweet-tart structure with balanced acidity; smooth, lightly creamy mouthfeel. Finish is resonant, redolent with red currant, cocoa nib and cedar notes.
Deep, sweetly earth-toned. Fresh humus, pipe tobacco, persimmon, molasses, magnolia in aroma and cup. Sweet-savory structure with bright, juicy acidity; very full, syrupy mouthfeel. The finish consolidates to notes of pipe tobacco and magnolia with hints of persimmon.
Evaluated as espresso. Richly fruit-centered, deeply aromatic. Raspberry, dark chocolate, sandalwood, narcissus, lemon verbena in aroma and small cup. Plush, viscous mouthfeel; fruit- and floral-toned finish. In three parts milk, spice-toned sweet florals preside, with support from rich chocolate notes.
Delicately sweet, subtly tart, elegant. Apricot, almond, cocoa nib, key lime, caramel in aroma and cup. Sweet-tart structure with bright, juicy acidity; very full, syrup mouthfeel. Resonant, cocoa-toned finish.
Delicate, deep; complex. Pomegranate, macadamia nut, pink grapefruit zest, agave syrup, a hint of fresh dill in aroma and cup. Sweet-savory structure with gently tart, juicy acidity; supple, syrupy mouthfeel. The multi-layered finish, long and inviting, retains all of the flavor and aroma notes from the cup and adds a subtle tropical fruit note suggesting lychee.
Richly spice-toned, gently floral. Star anise, baking chocolate, lavender, vanilla, cedar in aroma and cup. Sweetly tart with pert acidity; very smooth, silky mouthfeel. The quietly flavor-laden finish centers around chocolate, lavender and star anise.
Deep-toned, cocoa-driven. Cocoa powder, golden raisin, molasses, magnolia, fresh-cut fir in aroma and cup. Sweet-toned in structure with brisk acidity; velvety-smooth mouthfeel. The crisp, cocoa-toned finish is supported by notes of magnolia and fresh-cut fir.
Cocoa-toned, richly sweet. Baking chocolate, date, hazelnut, thyme, a hint of gardenia in aroma and cup. Sweet in structure with gentle, round acidity; lightly syrupy mouthfeel. Chocolaty, sweetly nut-toned finish.
Subtly complex, nuanced, high-toned. Mulberry, cocoa nib, tangerine zest, thyme, agave syrup in aroma and cup. Sweet-tart structure with bright, juicy acidity; plush, viscous mouthfeel. The resonant, flavor-saturated finish carries forward all the flavor notes from the cup.
Citrusy and cocoa-toned. Lemon verbena, baking chocolate, black raspberry, hazelnut, fresh-cut oak in aroma and cup. Sweetly tart structure with crisp, vibrant acidity; smooth, syrupy mouthfeel. Lemon and raspberry notes carry the finish, supported by deep hazelnut tones.
Sweetly fruit-toned, crisply tart. Raspberry, honeysuckle, almond, lemon zest, caramel in aroma and cup. Sweet-tart structure with juicy acidity; full, syrupy-smooth mouthfeel. The finish consolidates to raspberry and caramel notes.
Cocoa-and spice-toned. Cocoa powder, cherry, fir, hazelnut, cinnamon in aroma and cup. Sweet structure with bright acidity; full, satiny mouthfeel. The finish is nutty and cocoa-driven, supported by hints of cherry and fir.
Gently sweet-tart, complexly layered. Blueberry jam, jasmine, almond, cedar, caramel in aroma and cup. Fruit-forward structure with gentle acidity; full, syrupy mouthfeel. Finish consolidates to notes of blueberry and caramel with undertones of cedar.
Evaluated as espresso. Crisply sweet, chocolaty and nut-toned. Baking chocolate, raisin, hazelnut, fresh-cut fir, molasses in aroma and small cup. Crisp, velvety mouthfeel; richly drying, wood-framed finish. Nutella-like in three parts milk.
Deep, rich, sweetly earth-toned. Pipe tobacco, baking chocolate, plum, nougat, narcissus-like flowers in aroma and cup. Sweet structure with pert acidity; full, creamy mouthfeel. Pipe tobacco and nougat complicate the chocolaty finish.
Sweetly spice-toned. Baking spices, rhododendron, dark chocolate, hazelnut, molasses in aroma and cup. Sweet-toned with gentle acidity; full, syrupy mouthfeel. Drying finish with notes of cinnamon and nutmeg in the short, rounding to chocolate in the long.
