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, layered complexity. Dried papaya, gardenia, baker’s chocolate, fine musk, almond in aroma and cup. Juicy, balanced acidity; creamy, nectar-like mouthfeel. The seemingly infinitely long cocoa-toned finish is resonant and deep, with lingering hints of dried papaya, gardenia and almond.
Delicate, rich, savory. Honey, almond butter, green apple, lemon zest, marjoram in aroma and cup. Sweetly tart acidity; silky-smooth mouthfeel. Lemon zest and almond in the resonant, richly drying short finish give way to faint marjoram notes in the long.
Evaluated as espresso. Softly but richly pungent. Cashew nut, roasted cacao-nib, papaya, honey-mustard in aroma and small cup. Syrupy mouthfeel. Rich but drying in the short finish; a chocolaty sweetness emerges in the long. Quietly nuanced and nut-toned in three parts milk.
Delicate, sweetly pungent, lightly floral. Black currant, dried mulberry, lavender, roasted cacao nib, cedar in aroma and cup. Vibrant, balanced acidity; lightly velvety mouthfeel. Black currant, cacao nib, a hint of lavender in the crisply sweet, berry-toned finish.
Evaluated as espresso. Sweetly tart, richly floral. Wisteria, saffron, pink grapefruit, dark chocolate, almond in aroma and small cup. Rich, lightly syrupy body. Resonant, flavor-saturated finish with chocolate suggestions in the short and saffron in the long. Remains chocolaty and floral-toned in three parts milk.
Delicately sweet and intricately composed. Black currant, dried jasmine, frankincense, cocoa butter, candied ginseng in aroma and cup. Buoyant, juicy acidity; luxuriously silky mouthfeel. Black currant and cocoa butter in the rich, elegant short finish, candied ginseng in the sweet, resonant long.
Richly sweet, subtly floral. Butterscotch, hops, dark chocolate, honeydew melon in aroma and cup. Round, mellow acidity; full, buttery mouthfeel. Flavor consolidates to a savory hops note in the clean, lightly resonant finish.
Richly and deeply sweet. Baker’s chocolate, raisin, Brazil nut, magnolia, oak in aroma and cup. Roundly tart acidity; plump, syrupy mouthfeel. Richly drying, quietly nut-toned finish.
Deeply sweet and fruit-toned. Dried blueberry, sandalwood, cocoa powder, sweet-toned bourbon whisky in aroma and cup. Juicy, round acidity; silky, buoyant mouthfeel. The whisky suggestion on the nose and in the cup carries through the crisp, flavor-saturated finish.
Delicately sweet and spicy. Crisp apple, dark caramel, toasted nori and rosemary flower in aroma and cup. Juicy, quietly tart acidity; satiny-smooth mouthfeel. Dark caramel notes run through the richly drying, resonant finish.
Evaluated as espresso. Lush yet deeply savory; original. Honey, dark chocolate, roasted pine nut, horned melon, wisteria in aroma and small-cup. Full, syrupy mouthfeel. Fruit and flowers carry into a resonant short finish that turns richly drying in the long. Fills out milk with a complexly savory-sweet chocolate and peach- and melon-toned fruit.
Evaluated as espresso. Sweetly nuanced, crisp, balanced. Tangerine, pomegranate, honeysuckle, sandalwood in aroma and small cup. Light, satiny mouthfeel; layered fruit notes ring on in a gently tart finish. Three parts milk rounds the fruit, turning it delicately chocolaty.
Evaluated as espresso. Syrupy, savory-sweet, roasty. Dark chocolate, scorched mesquite, orange zest, very ripe peach in aroma and small cup. Fat, syrupy mouthfeel; heavy, savory-sweet finish. Fruit-toned chocolate and mesquite dominate in three parts milk.
Elaborately rich and sweet. Candied lemon zest, cacao nib, jasmine, sandalwood in aroma and cup. Gentle, slightly bitter acidity; lightly silky mouthfeel. Resonant finish dominated by lemon zest in the short finish and cacao nib and frankincense in the long.
Delicate and sweetly spicy. Hibiscus, hazelnut, peach, grapefruit zest, sweet lavender in aroma and cup. Juicy, plump acidity; satiny mouthfeel. Grapefruit zest and hazelnut predominate in the crisp, richly sweet finish.
Delicate, sweetly rich. Mulberry, tea rose, cacao nib, cedar in aroma and cup. Lightly juicy acidity; velvety mouthfeel. Cacao nib and cedar carry into the crisp, richly drying finish.
Elegantly powerful, exquisitely floral-toned. Apricot marmalade, brandy, white pepper, myrrh and molasses in aroma and cup. Crisp, round, deeply sweet acidity; liltingly plush mouthfeel. All flavor notes carry into a quietly resonant, long finish.
Roast-toned and chocolaty. Roasted almond, dark chocolate, narcissus, molasses in aroma and cup. Crisply dry acidity; velvety mouthfeel. Chocolate and nut suggestions consolidate in a gently drying finish.
Rich, roast-rounded. Baker’s chocolate, hazelnut, fir, brown sugar in aroma and cup. Gentle, balanced acidity; crisp, lightly syrupy mouthfeel. Flavors consolidate in a dry, spicy finish, with chocolate lingering into the long.
Sweetly and gently pungent, quietly complex. Dark chocolate, cedar, hazelnut, plum in aroma and cup. Round, backgrounded but softly resonant acidity; lightly syrupy mouthfeel. Hints of dark chocolate, cedar and plum all linger faintly but persistently in a sweet-toned finish.
