Top-Rated Coffees (94+ points)

Elegant, intensely sweet-tart, resonantly floral-toned. Passionflower, lemon drop, roasted cacao nib, apricot, tamarind in aroma and cup. Sweet-tart structure with bright, juicy acidity; silky, viscous mouthfeel. The finish is resonant with all the flavor notes promised by the cup, leading with apricot and tamarind in the short, cocoa nib in the long, and sweet florals throughout.

Bright, crisply sweet-savory. Black currant, honeysuckle, ripe tomato, spearmint, cedar in aroma and cup. Equal parts sweet, savory and tart in structure with lively acidity; plush, syrupy mouthfeel. Notes of black currant and honeysuckle carry the resonant, flavor-saturated finish.

Evaluated as espresso. Elegantly fruit-toned and floral. Dried apricot, lychee, sandalwood, cashew butter, honeysuckle in aroma and small cup. Plush, creamy mouthfeel; rich, resonant finish driven predominantly by notes of dried apricot and sandalwood. In three parts milk, an intriguing marjoram-like note surfaces, along with notes of deep fruit, aromatic wood, and a distinct sweet floral.

Sweet, deeply and complexly fruit-toned. Very ripe strawberry, pineapple guava, dark chocolate, distinct lavender-like flowers, aromatic cedar in aroma and cup. Roundly sweet in structure, with a gentle and pleasing bitter edge. Full, plush mouthfeel. Lavender and chocolate dominate in a faintly and pleasantly spirits-tinged finish.

Evaluated as espresso. Chocolaty, floral-toned. Plumeria, baker’s chocolate, tangerine zest, fresh-cut cedar, tamarind in aroma and small cup. Crisp, syrupy mouthfeel; sweetly tart finish with notes of tamarind and baker’s chocolate. In three parts milk, rich chocolate tones provide ballast for tart tamarind, and plumeria notes elevate the whole with pervasive sweetness.

Evaluated as espresso. High-toned, richly sweet. Narcissus, dark chocolate, dried apricot, roasted hazelnut, pink grapefruit zest in aroma and small cup. Crisp, lively mouthfeel; resonant finish that consolidates to pink grapefruit zest and narcissus. In cappuccino-scaled milk, dark chocolate blooms in harmony with deep florals and hints of dried stone fruit.

Richly sweet, balanced, intricately layered. Frankincense, almond nougat, honeysuckle, dried black cherry, roasted cacao nib in aroma and cup. Balanced, sweet-savory structure with juicy acidity; plush, syrupy mouthfeel. The resonant, cocoa-toned finish is supported by notes of dried black cherry and honeysuckle.

Delicately rich, crisply sweet. Star jasmine, lemon zest, peach, sandalwood, almond in aroma and cup. Roundly and sweetly tart in structure; lightly silky in mouthfeel. Lemon, peach and sandalwood in particular carry into a long finish, deeply layered finish.

Richly floral- and berry-toned, impeccably balanced. Violet, blackberry, honey, clove, salted chocolate in aroma and cup. Sweet-tart structure with rounded, lively acidity; plush, syrupy mouthfeel. The finish leads with notes of violet and blackberry in the short, modulating to salted chocolate in the long.

Evaluated as espresso. Sweetly and deeply tart, floral and chocolaty. Passion fruit, dark chocolate, cedar, lilac, myrrh in aroma and small cup. Syrupy though rather dry in the mouthfeel; richly tart in the finish. Remains bright in three parts milk: chocolate, cedar and flowers.

Evaluated as espresso produced as a ristretto 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Sweetly bright, intricate, original. Peach, sandalwood, lemon tart, baker’s chocolate, rhododendron-like flowers in aroma and small cup. Delicately plump in mouthfeel; long, resonant, peach- and lemon-saturated finish. Remains crisply tart in three parts milk, with flavor consolidating around a subtle, elegant dry chocolate.

Delicate, richly aromatic, sweetly tart. Lavender, strawberry, roasted cacao nib, lemon zest, sandalwood in aroma and cup. Balanced, sweetly tart in structure with bright, vibrant acidity; silky-smooth mouthfeel. The crisp, cocoa-toned finish is redolent of lavender and strawberry in the short, lemon zest and sandalwood in the long, all supported by cocoa tones throughout.

A ready-to-drink bottled black coffee tested over ice. Sweetly brisk yet juicy; original. Flavor notes of crisp, fruit-toned cocoa, fresh-cut cedar, raspberry, passionfruit, violet-like flowers. Satiny, lively mouthfeel. Long finish resonating with cedar, fruit and flowers. Whole milk turns the cedar toward almond, the cocoa toward full-on chocolate, the tart fruit jammy.

Evaluated as espresso. Crisply sweet, richly floral-toned. Lavender, dark chocolate, red currant, almond butter, pink grapefruit zest in aroma and small cup. Delicate, viscous mouthfeel; richly drying finish centers around notes of tart fruit, dark chocolate and bittersweet, lavender-like flowers. Chocolaty and floral in three parts milk, with ongoing tart-fruit notes as well.

Evaluated as espresso. Bright, floral, spice-toned. Spearmint, black cherry, cedar, tangerine zest, plumeria-like flowers in aroma and small cup. Plush and buttery in mouthfeel. Flavor consolidates to cocoa-toned citrus in a resonant finish. In three parts milk, an elegant cocoa surfaces, with supporting notes of sweet flowers and a hint of pungent cedar.

Evaluated as espresso. Bright, richly sweet, fruit- and cocoa-toned. Pomegranate, dark chocolate, narcissus, hazelnut, vanilla in aroma and small cup. Plush, creamy mouthfeel; sweetly tart finish with notes of pomegranate and hazelnut. Resonant and flavor-saturated in three parts milk; chocolate and tart fruit lead, with narcissus-like flowers ringing into the long finish.

Evaluated as espresso. Richly floral, spice-toned. Lavender, baker’s chocolate, dried strawberry, sandalwood, lemon zest in aroma and small cup. Full, syrupy mouthfeel; dry, fruit-toned finish with hints of sandalwood. In three parts milk, chocolate notes turn toward sweet caramel and the spicy floral and dried berry notes amplify.

Evaluated as espresso. Apricot, lychee, sandalwood, cashew butter, honeysuckle in aroma and small cup. Creamy-smooth mouthfeel; rich finish that surfaces herb notes suggesting marjoram, along with lychee and apricot. In three parts milk, this coffee is fruit-driven, its tartness tempered by honeysuckle and sandalwood notes.

Evaluated as espresso. Lush, complex, richly sweet-savory. Peach, fine musk, cocoa powder, freesia-like flowers, pungent frankincense in aroma and small cup. Plump, syrupy mouthfeel; clean, crisp, cocoa-toned finish. The cocoa notes from the small cup bloom into dark chocolate in cappuccino-scaled milk, nicely complicated by flowers and frankincense.

Evaluated as espresso. Rose-like flowers, chocolate fudge, cannabis flower, black cherry, fresh-cut cedar in aroma and small cup. Syrupy, vibrant mouthfeel; richly drying, sweet-savory finish. This coffee levitates in three parts milk, with rich notes of rose-like flowers ensconced in deep chocolate and a cannabis-like muskiness.