Top-Rated Coffees (94+ points)

Complexly layered with sweet-savory depth. Wisteria, hop flowers, candied grapefruit zest, black cherry, pistachio butter in aroma and cup. Sweetly savory structure with gentle, rounded acidity; viscous, syrupy mouthfeel. The flavor-saturated finish is a mirror of the cup, carrying through on the coffee's savory-sweet resonance.

High-toned, crisply sweet. Mango, halvah, fine musk, freesia, dark chocolate in aroma and cup. Sweetly tart structure with bright, juicy acidity; plump, velvety mouthfeel. The lingering, resonant finish carries through on the vivacious, complex promise of the cup.

Vibrant, rich-toned, sweetly-tart. Tart berry, roasted cacao nib, crisp, bittersweet hop flowers, sandalwood, agave syrup in aroma and cup. Sweetly tart structure with engaging, juicy acidity; syrupy-smooth mouthfeel. The savory-leaning finish is driven by hop flowers, with cocoa nib as another throughline supporting the dried fruit and spicy aromatic wood notes.

Rich, resonant, high-toned. Lychee, lilac, chocolate fudge, frankinense, tamarind in aroma and cup. Sweet-tart structure with juicy, bright acidity; plush, syrupy-smoooth mouthfeel. The lingering finish is flavor-saturated, making good on the promise of the cup’s deep sweetness.

Crisp, elegantly sweet, rich-toned. Dried mango, hazelnut butter, hibiscus, fresh-cut cedar, brown sugar in aroma and cup. Deeply sweet-tart structure with vibrant acidity; viscous, satiny mouthfeel. The finish leads with dried mango and hazelnut in the short, hibiscus and cedar returning in the long.

Evaluated as espresso. Luminous, complexly layered, impossibly rich. Caramelized pineapple, tamarind, star jasmine, chocolate fudge, myrrh in aroma and small cup. Creamy, vivacious mouthfeel; long, flavor-saturated finish. Close to otherworldly in three parts milk: All the notes from the cup harmonize, and new notes surface: suggestions of lychee, pink grapefruit zest, marjoram.

Boldy sweet-tart, savory-edged. Dark chocolate, gooseberry, honey, lilac, hazelnut butter in aroma and cup. Sweetly tart structure with bright, juicy acidity; crisp, lively mouthfeel. The resonant finish leads with tart fruit notes in the short resolving to honey-toned florals in the long, all enveloped in dark chocolate.

Spiced toned, richly sweet. Red currant, almond nougat, pipe tobacco, narcissus-like flowers, hickory wood in aroma and cup. In structure, sweet, tart and savory in balance, with juicy acidity; full, velvety-smooth mouthfeel. The finish is crisp, resonant and flavor-saturated.

Delicate, richly sweet-savory. Toffee, tamarind, roasted cacao nib, star jasmine, almond in aroma and cup. Savory-sweet in structure with balanced, round acidity; plush syrupy mouthfeel. The crisply sweet finish is floral-toned, supported by notes of cocoa nib and toffee.

Rich-toned, cleanly fruit-forward, intricately balanced. Concord grape, pungent myrrh, roasted cacao nib, honeysuckle, candy cap mushroom in aroma and cup. Deeply sweet-tart structure with bright, juicy acidity; plush, syrupy mouthfeel. The resonant, flavor-saturated finish rings on with all of the notes from the cup.

Deeply sweet, richly savory. Red currant, lavender, baker’s chocolate, cedar, maple syrup in aroma and cup. Bittersweet structure with crisp, lively acidity; full, creamy mouthfeel. The finish leads with notes of red currant and baker’s chocolate in the short, with pretty hints of lavender in the long.

Evaluated as espresso. Balanced, rich-toned, floral. Jasmine, vanilla, pink grapefruit zest, cedar, dark chocolate in aroma and small cup. Delicate, lively mouthfeel; long, flavor-saturated finish. In cappuccino-scaled milk, notes of jasmine and vanilla take center stage, supported by dark chocolate.

Evaluated as espresso. Deeply and richly sweet-savory. Blackberry, roasted cacao nib, tamarind, sandalwood, pistachio in aroma and small cup. Crisp but velvety-smooth mouthfeel; rich, resonant, flavor-laden finish. Berry and cocoa notes lead in cappuccino-scaled milk, followed by an intriguing hint of sandalwood.

Deeply sweet-savory, energetic. Black currant, roasted cacao nib, star jasmine, almond butter, frankincense in aroma and cup. Richly sweet in structure with savory undertones and bright, lyrical acidity; full, creamy mouthfeel. Flavor-laden finish maintains the integrity of the cup well into the long.

Richly sweet-tart, floral-toned. Honeysuckle, mango, sandalwood, maple syrup, almond brittle in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; full, syrupy mouthfeel. The resonant, flavor-saturated finish retains all of the nuance and flavor notes of the cup.

Richly fruit-toned, deeply sweet. Dried raspberry, dark chocolate, cedar, freesia, honey in aroma and cup. Sweet-tart in structure, with lively acidity; full, syrupy mouthfeel. The resonant finish consolidate to notes of dried berries and dark chocolate, with undercurrents of fresh-cut aromatic wood.

Delicate, intricate, richly sweet. Dried jasmine, mango chutney, myrrh, baker’s chocolate, bergamot in aroma and cup. Sweetly tart structure with lively acidity; delicate, satiny mouthfeel. Tart-leaning, rich-toned finish, characterized by notes of mango chutney and baker’s chocolate.

Richly sweet, spice-toned. Black currant, blood orange zest, roasted cacao nib, freesia-like flowers, sugar cane in aroma and cup. Sweet-tart in structure with juicy, bright acidity; full, syrupy mouthfeel. The crisp, resonant finish consolidates to cocoa-toned black currant and freesia.

Evaluated as espresso. Richly sweet, balanced, floral-toned. Dried jasmine, Concord grape, fine musk, mango, tangerine zest in aroma and small cup. Lively, silky-smooth mouthfeel; resonant, flavor-saturated finish. In cappuccino-scaled milk, jasmine and mango notes are further amplified, deepened by pungent musk underneath.

Deeply rich, sweet-savory, nuanced and layered. Dried mango, scent of fresh cigar, lemon verbena, pink grapefruit zest, wisteria-like flowers in aroma and cup. Balanced, sweetly savory structure with a crisp yet syrupy mouthfeel. The resonant finish maintains all of the complexity of the cup.