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.
Lush, vibrant; intricate and balanced. Fine musk, dried jasmine, passionfruit, bergamot, dark chocolate in aroma and cup. Complex, richly sweet structure with bright acidity. Buoyant, silky mouthfeel. The resonant finish fulfills the promise of the cup, carrying all of the flavor notes, including a hint of white sage, well into the long.
Evaluated as espresso. Richly floral, chocolate-toned, sweetly tart. Wisteria, dark chocolate, tangerine zest, molasses, dried apricot in aroma and small cup. Viscous, lightly syrupy mouthfeel; crisp, cocoa-toned finish. Very floral in cappuccino-scaled milk: Notes of wisteria and dark chocolate dominate, nuanced by tangerine zest and dried apricot.
Intricately layered, deeply and sweetly pungent. Roasted cacao nib, lemon zest, lilac, candied ginger, frankincense in aroma and cup. Sweet-tart structure with bright, juicy acidity; full, syrupy mouthfeel. The complex finish sustains all of the flavor notes from the cup, sweet flowers in particular.
Deeply, refreshingly pungent and earthy. Grapefruit zest, dark chocolate, candied ginger, graham cracker, moist fresh-fallen leaves in aroma and cup. Structured around complexly layered tart, sweet and savory tastes; plush, syrupy mouthfeel. Sweet, deeply flavor-saturated finish.
Juicy, crisp yet lush, original. Jasmine, baker’s chocolate, sandalwood, tangerine zest, dried mango in aroma and cup. Layered and lyric in structure: softly bright, crisply pungent. Light yet lively in mouthfeel. The finish consolidates around the sandalwood and cocoa, but the sweet flowers last, too.
Richly sweet, delicately savory. Lilac, chocolate fudge, pomegranate, frankincense, honey in aroma and cup. Balanced, sweetly savory structure with bright, juicy acidity; buoyant, syrupy mouthfeel. The flavor-saturated finish is resonant with notes of lilac and pomegranate in the short and chocolate-toned frankincense in the long.
Crisp, delicate, yet intense and original. Lush, rose-like flowers, dark chocolate, cedar, almond, ripe pineapple in aroma and cup. Balanced and complete in structure, poised at a round, satisfying intersection of sweet, tart and bitter. Light but syrupy in texture. Layered and resonant in the finish: rose, chocolate, almond all ring on.
Bright, richly sweet. Lime blossom, raspberry jam, sandalwood, roasted cacao nib, maple syrup in aroma and cup. Sweetly tart in structure with juicy acidity; viscous, buoyant mouthfeel. The finish leads with citrus and berry notes in the short, segueing to sandalwood-framed sweet florals in the long.
Evaluated as espresso. Rich, deeply roast-toned. Dark-chocolate, ripe pear, scorched sandalwood, tangerine zest, honeysuckle-like flowers in aroma and small cup. Syrupy, plump mouthfeel; resonant finish is dry but alive with aromatics: dark chocolate, sandalwood, hints of flowers and tangerine. Dry but deep, chocolaty and nuanced in three parts milk.
Deeply and richly sweet; spice-toned. Lavender, mulberry, bay leaf, lemon zest, allspice in aroma and cup. Sweet-toned structure with vibrant acidity; buoyant, silky mouthfeel. The long, resonant finish is laden with spice-toned floral notes and bright berry suggestions.
Deeply and richly sweet, complex, layered. Apricot, dark chocolate, nut-toned toffee, sandalwood, fresh humus (forest floor).Sweet-savory structure with lively, juicy acidity; velvety-smooth mouthfeel. The flavor-saturated finish is resonant with notes of stone fruit and sandalwood in the short and earth-toned toffee in the long.
Price: $15.75/12 ounces
Delicate but deeply and quietly intense. Cocoa, peach, fresh-cut fir, brown sugar, a hint of lush, lily-like flowers in aroma and cup. Balanced, crisply sweet in structure; light-footed and lively in mouthfeel. Cocoa dominates in a resonant, flavor-saturated finish.
Deep-toned, richly sweet-savory. Bergamot, butterscotch, red currant, dried hibiscus, almond wood in aroma and cup. Intricate, complex, balanced structure; delicate, silky mouthfeel. The finish, rich, long and deeply sweet, consolidates to bergamot and butterscotch.
Deeply sweet, intensely pungent. Dark chocolate, tangerine zest, star jasmine, maple syrup, frankincense in aroma and cup. Deeply sweet-toned in structure with lively, bright acidity; satiny mouthfeel. The finish is as elegant as the cup implies: flavor-saturated, floral-, chocolate- and fruit-toned in both short and long.
Price: $35.00/100 grams
Complex, fruit-forward. Ripe strawberry, dark chocolate, frankincense, pink peppercorn, aged rum in aroma and cup. Bittersweet structure animated by a bright, juicy acidity; delicately lively, smooth mouthfeel. The resonant finish is flavor-saturated, leading with berry notes with a hint of sweet ferment in the short, rounding to spice-toned chocolate in the long.
Resonantly fruit-forward, elegant, complex. Honey, dried raspberry, chocolate truffle, aged rum, a hint of marjoram in aroma and cup. Juicy, rich structure with bright, vibrant acidity; full, satiny mouthfeel. A suggestion of sweet marjoram complicates the rich, flavor-saturated finish, which leads with honey and raspberry notes in the short, rounding to chocolate and aged rum in the long.
Price: $51.00/8 ounces
Resonantly bright, floral-toned. Jasmine, frankincense, cardamom, toffee, apricot in aroma and cup. Balanced, sweetly tart structure with juicy acidity; crisp, velvety mouthfeel. The deep, flavor-saturated finish leads with caramel-toned apricot in the short, with rich florals resurfacing in the long.
Price: $54.00/8 ounces
Delicate, deeply sweet, complexly layered. Passionfruit, roasted cacao nib, frankincense, lilac, almond in aroma and cup. Balanced, sweet-tart structure with juicy acidity; crisp, satiny mouthfeel. The richly cocoa-toned finish is redolent of tropical fruit and fragrant aromatic wood.
Price: NT $1300/16 ounces
Evaluated as espresso. Intensely chocolaty, vivaciously fruit-toned. Dark chocolate, narcissus, pie cherry, molasses, sandalwood in aroma and small cup. Rich, syrupy mouthfeel. A resonant finish leads with cherry and narcissus notes in the short and sandalwood-toned chocolate in the long. In three parts milk, dark chocolate envelopes deeply stated fruit and floral notes.
Evaluated as espresso. Richly and deeply pungent. Dark chocolate, cedar, orange zest, floral-toned vanilla, fresh pipe tobacco in aroma and small cup. Syrupy but lively mouthfeel; dark chocolate, cedar, orange carry into a resonant finish. The dark chocolate turns crisp and malty in three parts milk.