Top-Rated Coffees (94+ points)

Dynamically sweet, deeply rich. Lavender, pistachio, sweet paprika, baker’s chocolate, dried persimmon in aroma and cup. Sweetly crisp, lilting acidity; lightly satiny mouthfeel. The long resonant finish is bittersweet (lavender), nut-toned (pistachio), with a chocolate throughline and hints of sweet paprika.

Deeply rich, brightly floral. Blueberry jam, grapefruit, hyssop, honeysuckle, cocoa powder in aroma and cup. Vibrantly sweet acidity; light, satiny mouthfeel. The resonant, richly drying finish opens with grapefruit notes, then deepens to sweet complexity (blueberry, cocoa powder) in the long.

Evaluated as espresso. Floral-toned, sweetly rich. Mango, wisteria, myrrh, roasted cacao nib in aroma and small cup. Tart, very silky mouthfeel. Tartly sweet short finish; almond and myrrh carry into a richly drying long. Mango dominates, complicated by sweet nut suggestions, in three parts milk.

Sweetly bright, balanced, complete. Pomegranate juice, tangerine zest, wisteria, hazelnut butter, roasted cacao nib in aroma and cup. Gentle, buoyant acidity; velvety mouthfeel. Clean, floral finish with notes of wisteria and tangerine zest that go long.

Immensely rich, intricately composed. Lavender, chocolate truffle, myrrh, sandalwood, pink grapefruit in aroma and cup. Gentle, buoyant acidity; very smooth, syrupy mouthfeel. Lavender and chocolate dominate in a delicate but sustained, flavor-saturated finish.

Evaluated as espresso. Sweetly tart, richly floral. Wisteria, saffron, pink grapefruit, dark chocolate, almond in aroma and small cup. Rich, lightly syrupy body. Resonant, flavor-saturated finish with chocolate suggestions in the short and saffron in the long. Remains chocolaty and floral-toned in three parts milk.

Sweetly pungent, chocolate toned. Blood orange, sandalwood, jasmine, dark chocolate, almond paste in aroma and small cup. Silky mouthfeel; nut and fruit notes persist in the finish. Fills out three parts milk with a complex range of chocolate, fruit and nut suggestions.

Delicately sweet and intricately composed. Black currant, dried jasmine, frankincense, cocoa butter, candied ginseng in aroma and cup. Buoyant, juicy acidity; luxuriously silky mouthfeel. Black currant and cocoa butter in the rich, elegant short finish, candied ginseng in the sweet, resonant long.

Deeply and immaculately sweet. Blueberry, spearmint, violet, dark chocolate, clove in aroma and cup. Juicy, fruity acidity; satiny mouthfeel. The richly drying, resonant finish centers around blueberry notes enveloped in clove.

Elegantly floral, strikingly complex. Roasted cacao nib, jasmine, caramel, dried raspberry and cinnamon in aroma and cup. Vibrantly rich, balanced acidity; delicate, velvety mouthfeel. Flavor notes carry intact through the strikingly long, satisfying finish.

Deeply sweet, intricately rich. Lime zest, red currant, white sage, almond butter, magnolia-like flowers in aroma and cup. Zesty, juicy acidity; light, satiny-smooth mouthfeel. White sage and red currant are the throughline of the sweetly resonant, long finish. A coconut note surfaces in the very long.

Deeply aromatic and intensely sweet. Dried blueberry, pipe tobacco, lavender, sweet cocoa, a hint of whisky in aroma and cup. Juicy, quietly vibrant acidity; velvety-smooth mouthfeel. Flavor consolidates around dried blueberry and lavender in the short finish; the whisky hint returns in the long.

Subtly dynamic, deeply and sweetly pungent. Roasted cacao nib, black currant, almond butter, lavender in aroma and cup. Crisp, juicy, balanced acidity; lightly syrupy mouthfeel. Roasted cacao nib leads a resonant short finish; in the long, a sweet coconut surfaces, giving the coffee a whiff of the tropics.

Deeply rich, subtly complex. Honey, prickly pear fruit, clove, cocoa nib and jasmine in aroma and cup. Delicate, dynamically composed acidity; buttery-smooth mouthfeel. The resonant, spice-toned finish leads with cocoa butter in the short and clove notes in the long.

Elegantly fruit-toned and rich. Blueberry, complex flowers (sweet lilac, pungent dried hibiscus), frankincense, fudgy chocolate in aroma and cup. Sweet, juicy acidity; buoyant, silky-smooth mouthfeel. Hibiscus and lilac carry the short finish, while blueberry and chocolate resurface in the long.

Evaluated as espresso. Lushly but resonantly bright; juicy. Complex fruit (mango, guava, tangerine), dark chocolate, sandalwood, jasmine in aroma and small cup. Silky mouthfeel; crisp, deeply flavor-saturated finish. Maintains its complexity into three parts milk, untamed and fruit-forward.

Evaluated as espresso. Lush yet deeply savory; original. Honey, dark chocolate, roasted pine nut, horned melon, wisteria in aroma and small-cup. Full, syrupy mouthfeel. Fruit and flowers carry into a resonant short finish that turns richly drying in the long. Fills out milk with a complexly savory-sweet chocolate and peach- and melon-toned fruit.

Lush and fruit-forward. Jasmine, blood orange, frankincense and almond butter in aroma and cup. Rich, vibrant acidity; syrupy-smooth mouthfeel. The juicy finish is redolent of jasmine and almond.

Immense, intricate, sweet. Lychee, caramelized pear, lush rose, rye whiskey and hazelnut in aroma and cup. Rich, juicy acidity; buoyant, silky mouthfeel. Lychee, cacao nib and a hint of fine musk carry the long, crisp, nuanced finish.

Complex, delicate, richly sweet. Mango, blood orange, nougat, violet, myrrh in aroma and cup. Vibrant, juicy acidity; velvety-smooth mouthfeel. All of the fruit, flower, nut and exotic spice notes carry through a deep, flavor-saturated finish.