Top-Rated Coffees (94+ points)

Richly nutty, deep-toned. Hazelnut cookie, alyssum, butterscotch, mandarin orange, alyssum in aroma and cup. Savory-tart acidity; delicate, silky-smooth mouthfeel. Crisply, very sweet nut-toned finish.

Round, deeply fruit- and cocoa-toned. Blackberry jam, dark chocolate, praline, peach, a hint of myrrh. Deep, ringing sweetness in the structure without a hint of sugary overstatement. Smooth, mouth filling in the body; jammy cocoa-toned finish.

Sweet, tangy, high-toned. Intense star jasmine, tangerine, passionfruit, cocoa nib, sandalwood in aroma and cup. Sweetly tart in structure with a savory edge; satiny mouthfeel. Long, sandalwood-toned finish.

Balanced, complete: a graceful expression of flowers and cocoa. Plum, narcissus, dark chocolate, hints of baking spice. Round, quietly floral-toned acidity; light, buoyant mouthfeel. Sweet-toned, crisp finish.

Deep, resonantly floral. Roses, wisteria, nectarine, fresh fig, cocoa nib, sandalwood in aroma and cup. Brightly sweet, soaring acidity; syrupy mouthfeel. The finish is deep, cleanly layered with floral and sandalwood notes.

Delicate, sweetly herb- and flower-toned. Lemon verbena, violet, ginger blossom, baking chocolate, a crisp background hint of cedar in aroma and cup. Lightly juicy in structure, silky in mouthfeel. Baking chocolate comes forward in a comfortable finish.

Sweet, balanced, tropical-fruit leaning. Mango, lavender, dark chocolate, candied walnut, cedar in aroma and cup. Round, resonant in structure, crisply sweet with a savory hint. Lightly syrupy mouthfeel. Candied walnut and dark chocolate in a rich, layered finish.

Multi-layered, enigmatic. Tart citrus, myrrh, fresh-cut sugar cane, alyssum, pistachio in aroma and cup. Lively, very juicy acidity; vibrant, silky-smooth mouthfeel. Floral-toned, harmonious and coherent finish.

Evaluated as espresso. Deeply sweet-savory, fruit-toned. Toffee, raspberry, maple syrup, jasmine, fresh-cut oak in aroma and cup. Full, syrupy-smooth mouthfeel; crisply sweet finish. In three parts milk, toffee and raspberry notes are supported by jasmine.

Intensely fruity and floral-toned, powerfully sweet. Pineapple, passionfruit, star jasmine, chocolate fudge, tangerine zest in aroma and cup. Sweetly tart structure with winy acidity; plush, syrupy mouthfeel. Incredibly long, harmonious, integrated finish.

Apricot, cocoa nib, lilac, bergamot, marjoram in aroma and cup. Juicy-bright acidity; plush, syrupy mouthfeel. Long, lingering, satisfying finish.

Evaluated as espresso. Intricately floral-toned, fruity. Cherry blossom, dried mango, Meyer lemon zest, hazelnut, oregano oil in aroma and small cup. Bright structure with juicy, velvety mouthfeel; sweetly nutty, resonant finish. In cappuccino-scaled milk, there’s a layered, harmonious complexity with leading notes of cherry blossom and dried mango.

Fruit-driven, subtly lactic. Grape jelly, pineapple kefir, dark chocolate, amber, salted caramel in aroma and cup. Tangy acidity; creamy-smooth mouthfeel. The lactic-leaning finish gets ballast from dark chocolate notes.

Balanced, brightly sweet. Tangerine, bay leaf, cocoa nib, narcissus, fresh-cut oak in aroma and cup. High-toned acidity; crisp, syrupy mouthfeel. Long, lingering resonant finish.

Richly sweet-tart. Pomegranate, lychee, cocoa nib, lemongrass, lilac in aroma and cup. Bright, juicy acidity; lush, silky mouthfeel. Cocoa-toned finish supported by lemongrass and lilac.

Balanced, richly fruity, floral-toned. Mulberry, dark chocolate, almond brittle, wisteria, tangerine zest in aroma and cup. Sweetly tart structure with bright acidity; full, syrupy mouthfeel. Chocolaty, berry-driven finish with notes of almond brittle and tangerine zest.

Richly sweet, deeply savory, juicy-bright. Blackberry, finger lime, dark chocolate, fresh-cut cedar, star jasmine in aroma and cup. Balanced, sweet-savory structure with high-toned acidity; plush, viscous mouthfeel. The long finish is richly floral with undertones of dark chocolate and lime.

Richly sweet-savory, deep-toned. Red currant, cola, dark chocolate, bay leaf, violet in aroma and cup. Bright, juicy acidity; very full, syrupy smooth mouthfeel. Resonant, integrated finish centered around notes of red currant and dark chocolate.

Sweetly spice-toned, uniquely composed. Szechuan peppercorn, lemon balm, dark chocolate, lavender, date in aroma and cup. Winy acidity; crisp, syrupy mouthful. Chocolaty, spice-toned finish.

A classic Yirgacheffe cup, balanced and bright, with notes of stone fruit, cocoa nib, and citrus throughout — harmonious, integrated, and lyrically juicy.