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.
Exceptionally high-toned, sweetly tart, chocolaty. Juicy peach, dark chocolate, caramel, pink peppercorn, fresh-cut cedar in aroma and cup. Sweet-tart structure with sparkling acidity; full, creamy mouthfeel. In the spice-toned finish sweet pink-peppercorn notes transform to something resembling Szechuan peppers, supported by dark chocolate and peach.
Deeply chocolaty, vibrantly high-toned. Dark chocolate, nectarine, almond butter, freesia-like flowers, lemon thyme in aroma and cup. Sweet-tart structure with bright, juicy acidity; plush, syrupy-smooth mouthfeel. The resonantly chocolaty finish is supported by notes of almond butter and hints of freesia.
Bright, juicy, floral-toned. Narcissus, red plum, cocoa nib, bay leaf, maple syrup in aroma and cup. Gently tart structure with deep, juicy acidity; very syrupy-smooth mouthfeel. The finish leads with narcissus-like flowers and cocoa nib, with crisp maple syrup returning in the long.
Exceptionally bright, vibrantly pungent. Guava, cherry blossom, cocoa nib, nougat, sandalwood in aroma and cup. Balanced, sweetly tart structure with big, juicy acidity; plush, syrupy-smooth mouthfeel. The satisfying, flavor-saturated finish carries on and on.
Deep, chocolaty, fruit-forward. Black cherry, almond nougat, frankincense, fresh-cut oak, honey in aroma and cup. Sweet-tart structure with bright, winy acidity; viscous, creamy mouthfeel. Focused fruit-forward finish with undertones of honey.
Delicate, fruit- and floral-toned. Apricot, honeysuckle, cocoa nib, white peppercorn, myrrh in aroma and cup. Deeply sweet structure with gently bright acidity; silky-smooth mouthfeel. Quiet but pretty finish with notes of apricot and white peppercorn and a hint of honeysuckle in the long.
Richly aromatic, sweetly tart. Boysenberry, star jasmine, cocoa nib, almond nougat, a hint of wine barrel in aroma and cup. Tart-leaning structure with juicy, vibrant acidity; lush, syrupy mouthfeel. Notes of boysenberry and cocoa nib animate the crisply sweet finish.
Deep-toned, richly sweet-savory. Red currant, hop flowers, cocoa nib, butterscotch, almond butter in aroma and cup. Richly bittersweet, balanced structure with juicy, bright acidity; plush, syrupy mouthfeel. Finish consolidates to cocoa-toned red currant and butterscotch.
Price: NT $700/8 ounces
Crisp, high-toned, chocolaty. Brightly sweet dark chocolate, wisteria, Bing cherry, hazelnut, maple syrup in aroma and cup. Deeply sweet structure with citrusy acidity; full, viscous mouthfeel. Chocolaty and floral-toned in the long, pleasing finish.
Evaluated as espresso. Berry- and flower-driven, intricately sweet-tart, wildly aromatic. Ripe raspberry, wisteria, toffee, sandalwood, dark chocolate in aroma and small cup. Viscous, syrupy mouthfeel; bright, berry-toned finish. In three parts milk, a lot like eating raspberry trifle laced with chocolate.
Deeply sweet, richly sweet-savory, intricately balanced. Red currant, star jasmine, dark chocolate, pink grapefruit zest, sandalwood in aroma and cup. Sweetly savory structure with complex, bright acidity; very full, creamy mouthfeel. Lasting finish that carries over all the flavor and aroma notes from the cup.
Crisply sweet, rich-toned, deep. Apricot, citrus blossom, Meyer lemon zest, cocoa nib, maple syrup in aroma and cup. Balanced, sweet-tart structure with juicy acidity; full, syrupy-smooth mouthfeel. Finish consolidates to notes of lemon zest and cocoa nib in the short, with hints of apricot resurfacing in the long.
Price: $21.00/12 ounces
Very sweet, high-toned, with savory underpinnings. Tangerine zest, cocoa nib, Bing cherry, amber, almond butter in aroma and cup. Tart-leaning but integrated structure with vibrant, juicy acidity; full, viscous mouthfeel. The finish is animated by notes of Bing cherry and amber.
Delicate, confident, complex, lyrical. Passion fruit, cocoa nib, wisteria, lemon verbena, agave syrup in aroma and cup. Sweet-tart structure with juicy, bright acidity; plush, syrupy mouthfeel. Rich, long, flavor-saturated finish.
Sweet-toned, fruit-forward, delicately floral. Dried strawberry, lilac, cocoa nib, almond brittle, wild honey in aroma and cup. Deeply sweet structure with rich, vibrant acidity; full, viscous mouthfeel. Finish leads with notes of dried strawberry and honey in the short, rounding to cocoa nib in the long.
Delicate, high-toned, richly floral. Lilac, cocoa nib, dried apricot, sandalwood, a hint of coconut in aroma and cup. Sweet-tart structure with juicy acidity; plush, syrupy mouthfeel. Rich, deeply aromatic finish that carries over all the notes from the cup; lilac and cocoa nib, in particular.
Price: NT $1,000/4 ounces
Elegantly fruit-toned, chocolaty. Dried mulberry, dark chocolate, ginseng, pink grapefruit zest, frankincense in aroma and cup. Sweet-savory structure with rich, engaging acidity; plush, silky mouthfeel. Chocolate- and fruit-driven finish.
High-toned, richly sweet-tart. Pie cherry, dark chocolate, almond butter, violet, cedar in aroma and cup. Sweetly tart structure with juicy, fruit-toned acidity; saturatingly viscous, plush mouthfeel. The confident finish centers around notes of pie cherry, dark chocolate and cedar.
A ready-to-drink black coffee, tested cold. Notes of peach, pomegranate, a whiff of rum barrel, cocoa powder, jasmine. Sweet-tart structure with high-toned acidity; crisp, satiny mouthfeel. The acidy brightness fades in the finish, leaving pretty fruit notes (peach, pomegranate) with hints of vaguely fermenty sweetness we associated with rum barrel. In milk, fruit recedes and cocoa powder comes to the fore.
A ready-to-drink black coffee, tested cold. Juicy, tart-leaning, sweetly savory. Pie cherry, cocoa nib, freesia-like flowers, hazelnut toffee, myrrh. Sweet-savory structure with vibrant acidity; delicate, crisp mouthfeel. The savory-sweet theme continues into the finish with undertones of freesia and myrrh.