Best Value Coffees Reviews

Crisply sweet, fruit-forward. Ripe strawberry, aromatic orchid, honey, toasted pine nut, a hint of sumac spice in aroma and cup. Lavish, elegant structure, with sweet-tart-savory in harmonious balance. Syrupy mouthfeel. The finish is resonant, long and flavor-saturated, maintaining the promise of the complex flavor notes from the cup.

Evaluated as espresso. Deeply and richly sweet-tart, spice-toned. Dark chocolate, blood orange zest, licorice root, dried mango, caraway seed in aroma and small cup. Full, creamy mouthfeel; the finish moves from crisp, sweet cocoa tones in the short to caraway and licorice root in the long. In cappuccino-scaled milk, floral, fruit and savory spice tones richly converge.

Deeply aromatic, floral-toned, sweetly and brightly tart. Star jasmine, dried apricot, myrrh, wild raspberry, maple syrup in aroma and cup. Lively, richly sweet-savory in structure; buoyant, silky-smooth mouthfeel. The finish is resonant and flavor-saturated, leading with fruit and floral notes in the short and closing out in the very long with rich tones of myrrh.

Sweetly delicate yet deeply pungent: fragrant, intricate. Red clover honey, black currant, dark chocolate, fresh-cut pine, violet-like flowers in aroma and cup. Richly and roundly sweet-tart in structure; velvety yet lively and light-footed in mouthfeel. Flowers in particular carry into a long, deeply flavor-saturated finish.

Brightly sweet-savory, richly layered. Narcissus, roasted cacao nib, dried apricot, sandalwood, maple syrup in aroma and cup. Juicy, lively acidity; deeply sweet structure with savory undertones. Plush, syrupy mouthfeel. The long, resonant finish consolidates to attractive floral and cocoa tones.

Cleanly and sweetly bright; pure; elegant. Lime zest, baker’s chocolate, ripe pear, floral-toned vanilla, myrrh in aroma and cup. Deeply and sweetly tart in structure; delicately satiny in mouthfeel. Baker’s chocolate and vanilla-toned flowers carry into a sweet, quiet finish.

Roast-encapsulated complexity; sweetly and exhilaratingly pungent. Richly scorched cedar, rose-like flowers, orange zest, black sage, a hint of cocoa-ish chocolate in aroma and cup. Bittersweet but zesty in structure; light though plush mouthfeel. Flowers and cocoa in particular carry into a roasty but cleanly sweet-toned finish.

Richly pungent, resonantly roast-toned. Musk, orange zest, baker’s chocolate, scorched mesquite, floral top notes in aroma carry into the cup, where the chocolate moves forward. In structure sweetly and vibrantly roast-toned, balanced, resonant. Light, satiny mouthfeel. Chocolate and flowers dominate in the short finish; the long turns slightly scorch and dry, though flavor persists.

Wood-framed, spice- and flower-toned. Brazil nut, wisteria, pink peppercorn, dark chocolate, lightly scorched fir in aroma and cup. In structure sweet, with a salty/savory edge. Lightly syrupy mouthfeel. Pleasantly drying in the finish, with a rich aromatic wood supporting nutty chocolate and floral suggestions.

Deeply and richly sweet, wood-framed. Geranium, cedar, chocolate fudge, ripe banana, perique (fermented) pipe tobacco in aroma and cup. Gentle, crisp acidity; viscous, satiny mouthfeel. The long, resonant finish is centered around notes of deep chocolate and pipe tobacco, lifted by suggestions of ripe tropical fruit.

Richly sweet, intricately layered. Lychee, chocolate fudge, bay leaf, pipe tobacco, aromatic orchid, a hint of fresh-turned earth in aroma and cup. Juicy, sweet-tart acidity; plush, syrupy mouthfeel. Notes of cocoa and sweet pipe tobacco resonate in the crisp, dry finish.

Richly pungent, sweet-savory. Coconut, violet, baker’s chocolate, musky hops, oak in aroma and cup. Vibrant, sweet acidity; delicate, velvety-smooth mouthfeel. The sweet-toned finish consolidates to floral and chocolate notes enveloped in a savory edge that suggests hops.

Deeply and richly sweet; floral-toned. Lilac, roasted cacao nib, cardamom, myrrh, mango in aroma and cup. Bright, juicy acidity; delicate, silky mouthfeel. The crisp, richly drying finish leads with notes of lilac in the short, consolidating to cacao nib and apricot in the long.

An exquisite Kenya: bold, richly sweet-savory, and deeply inviting.

Evaluated as espresso. Deeply and richly sweet-tart. Dark chocolate, hazelnut, black cherry, lavender, sandalwood in aroma and small cup. Delicate, silky mouthfeel; sweet, chocolate-toned finish with supporting notes of lavender and sandalwood. In three parts milk, pungent floral tones are elevated and sweet cocoa notes deepen.

Delicate, crisply sweet. Jasmine, cedar, pink grapefruit zest, mango, roasted cacao nib in aroma and cup. Round, gentle acidity; satiny mouthfeel. The sweetly savory finish is carried by cocoa-toned floral notes with hints of citrus zest.

Delicate, sweetly tart, spice-toned. Nougat, orange, clove, rye whisky, baker’s chocolate in aroma and cup. Crisply sweet-tart acidity; full, syrupy mouthfeel. The gently drying finish is richly aromatic and laden with chocolate tones, hints of orange, and a whisper of sweet ferment suggesting rye whisky.

Sweetly pungent, rich-toned, savory. Peach, violet, pistachio, molasses, thyme in aroma and cup. Gentle, backgrounded acidity; syrupy, lean though smooth mouthfeel. The resonant finish is long, leading with attractive floral top notes, followed by hints of stone fruit, finally rounding to cocoa and herb tones in the very long.

Sweetly savory, high-toned. Blackberry, freesia-like flowers, orange zest, brown sugar, juniper in aroma and cup. Rich, savory acidity; delicate, though rather syrupy mouthfeel. The finish is especially savory-toned, resonant with notes of juniper (berry and bark) and bittersweet orange zest.

Sweetly pungent, complexly layered. Baker's chocolate, pink grapefruit zest, dried mango, freesia, perique (fermented) tobacco in aroma and cup. Juicy, bright, balanced acidity; full, syrupy mouthfeel. The resonant, richly drying finish has a throughline of baker’s chocolate and dried mango, accented by tobacco and spicy floral notes.