Top-Rated Coffees (94+ points)
We found 2026 coffees and espressos that earned an outstanding score of 94 points or higher. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Delicately sweet-tart, rich-toned. Dried apricot, dark chocolate, hazelnut butter, gardenia, marjoram in aroma and cup. Sweet structure with tart, juicy acidity; full, satiny-smooth mouthfeel. The quiet finish centers around dried apricot and hazelnut.
Price: NT $390/8 ounces
Richly sweet-savory, multi-layered, deeply floral. Honeysuckle, red currant, ripe tomato, cedar, dark chocolate in aroma and cup. Balanced, bittersweet structure with bright, juicy acidity; plush, syrupy-smooth mouthfeel. Chocolate-driven finish with undertones of honeysuckle and red currant.
Bright, juicy, high-toned. Guava, almond butter, wild honey, tangerine zest, narcissus-like flowers in aroma and cup. Richly sweet, elegantly tart structure with high-toned, vibrant acidity; very full, syrupy mouthfeel. The long, lingering, flavor-saturated finish carries forward all the notes from the cup.
Richly aromatic, deeply complex. Tamarind, narcissus, black currant, ripe tomato, cocoa nib in aroma and cup. Sweet-savory structure with juicy-tart acidity; very full, syrupy-smooth mouthfeel. Savory-leaning finish driven by notes of ripe tomato and cocoa nib with undertones of black currant and cedar.
Elegantly fruit-forward, richly floral-toned. Star jasmine, lychee, frankincense, Meyer lemon zest, wild honey in aroma and cup. Bright, lyrical structure with zesty acidity; creamy, full mouthfeel. Long, rich, resonant finish redolent of jasmine and lychee.
Juicy, bright, tropical. Pineapple, myrrh, coconut, freesia-like flowers, almond brittle in aroma and cup. Sweet-tart structure with juicy, lively acidity; plush, syrupy mouthfeel. The finish leads with notes of pineapple and freesia, rounding to almond and coconut in the long.
Deeply spice-toned, singular and complex. Dried red currant, sandalwood, fresh cinnamon, dark chocolate, brown sugar in aroma and cup. Richly sweet with wine-toned acidity; viscous, full mouthfeel. The spice-toned finish is supported by notes of dark chocolate and red currant.
Lyrically sweet, luxuriously chocolaty. Chocolate fudge, tamarind, sandalwood, narcissus, a hint of wine barrel in aroma and cup. Sweetly tart structure with vibrant, juicy acidity; plush, creamy mouthfeel. The finish resolves around chocolate fudge and tamarind with undertones of rich sandalwood.
Price: $120.00/16 ounces
Richly aromatic, tropical. Lychee, pineapple, cocoa nib, lemon verbena, ginger blossom in aroma and cup. Sweetly tart with bright, juicy acidity; full, syrupy-smooth mouthfeel. Long, resonant, flavor-saturated finish.
Balanced, deep-toned, floral. Honeysuckle, apricot, almond butter, dark chocolate, a hint of thyme in aroma and cup. Sweet structure with comfortable, straightforward acidity; plush, viscous mouthfeel. Floral-driven finish with undertones of dark chocolate and almond.
Price: $29.00/12 ounces
Richly sweet-tart, cleanly fruit-toned. Pineapple guava, rhododendron, cocoa nib, cane sugar, a hint of spearmint in aroma and cup. Brightly sweet with citrusy acidity; full, satiny-smooth mouthfeel. The crisp, lingering finish centers around notes of rhododendron and spearmint.
Crisply sweet-tart, balanced, bright. Nectarine, narcissus, Meyer lemon zest, nougat, cedar in aroma and cup. Sweetly tart structure with lively, almost effervescent acidity; satiny-smooth, fluffy mouthfeel. The lingering finish leads with notes of nectarine and narcissus, rounding to nougat in the long.
Delicately sweet, deeply fruit-toned. Goji berry, alyssum, almond brittle, marjoram, sandalwood in aroma and cup. Sweet structure with high-toned acidity; very full, viscous mouthfeel. Finish consolidates to notes of goji berry and almond brittle.
Price: NT $400/220 grams
Deeply sweet, rich-toned, juicy. Dried apricot, dark chocolate, cashew, pink grapefruit zest, magnolia in aroma and cup. Sweet-tart structure with balanced acidity; full, syrupy mouthfeel. The fruit-forward finish is balanced by notes of cashew and dark chocolate.
Concentrated, rich-toned, deep. Dried plum, sandalwood, baking chocolate, star jasmine, lemon thyme in aroma and cup. Deeply sweet structure with bright acidity; very full, satiny-smooth mouthfeel. Finish consolidates to notes of dried plum and sandalwood with hints of baking chocolate.
Evaluated as espresso. Richly spice-toned, deeply floral. Honeysuckle, black cherry, baking spices, dark chocolate, amber in aroma and small cup. Plush, syrupy-smooth mouthfeel; finely balanced, flavor-saturated finish. The milk shot amplifies floral tones suggesting honeysuckle with undertones of black cherry and warming spices.
Price: NT $500/8 ounces
Evaluated as espresso. Richly floral, complex, nuanced. Lilac, dark chocolate, black cherry, myrrh, lemon-thyme in aroma and small cup. Very syrupy-smooth mouthfeel; deep, rich, flavor-laden finish. This coffee particularly impresses in three parts milk, with lyric, lilac top notes, rich, fudge-like bottom notes, and black cherry, myrrh and lemon thyme in the mid-palate.
Subtly complex, deeply sweet. Star jasmine, cocoa nib, mango, frankincense, spearmint in aroma and cup. Bright, juicy acidity; viscous, syrupy mouthfeel. The balanced finish leads with notes of star jasmine and mango, followed by cocoa suggestions.
Delicate, high-toned, complex. Guava, cocoa nib, narcissus, sandalwood, hazelnut butter in aroma and cup. Sweet-tart structure with bright, juicy acidity; very smooth, syrupy mouthfeel. Resonant finish consolidates to attractive notes of guava and cocoa nib.
Price: $16.00/230 grams
Richly sweet-tart, fruit-toned. Dried raspberry, dark chocolate, musk, almond, honeysuckle in aroma and cup. Deeply sweet structure with wine-like acidity; plush, creamy mouthfeel. The finish consolidates to notes of dark chocolate and almond with undertones of raspberry.