Top-Rated Coffees (94+ points)

Deeply rich, sweetly tart, complex. Orange marmalade, lilac, roasted cacao nib, myrrh, ripe passionfruit in aroma and cup. Balanced, sweet-tart acidity; delicate but full, satiny mouthfeel. Notes of orange marmalade and lilac characterize the sweetly dry finish in the short, while the long settles into pretty hints of myrrh.

Delicate, intricate, refined. Lychee, pink peppercorn, candied ginseng, jasmine, honey in aroma and cup. Lyrical, complex, balanced acidity; juicy, silky mouthfeel. The finish, saturated with sweet and spicy tones (lychee, pink peppercorn), is resonant in the short and elegant in the long, where candied ginseng reappears and an intriguing coconut note surfaces.

Fruit-forward, spicily herbaceous, intricate. Complex wild berry notes, cocoa powder, lavender, aged Cognac, blood orange. Juicy, floral acidity; delicate though syrupy-smooth mouthfeel. The round, rich finish is saturated with cocoa, citrus and lavender.

Delicately rich, subtly intricate. Violet-like flowers, pink peppercorn, almond butter, peach, myrrh in aroma and cup. Juicy, vibrant, balanced acidity; silky, buoyantly levitating mouthfeel. The crisply sweet, flavor-saturated finish is animated by spicy suggestions of myrrh and pink peppercorn.

Delicate, sweetly intricate. Honey, roasted cacao nib, raspberry, sandalwood, cinnamon in aroma and cup. Round, juicy, balanced acidity; buoyant, velvety-smooth mouthfeel. The richly drying, long finish consolidates to pretty cinnamon and cocoa notes.

Big, rich, deeply sweet. Raspberry, tamarind, lilac, butterscotch, a hint of rye whisky in aroma and cup. Sweetly brisk acidity; plump, syrupy mouthfeel. The rich, long, flavor-saturated finish resonates with tamarind, lilac and raspberry notes.

Deeply sweet, layered complexity. Dried papaya, gardenia, baker’s chocolate, fine musk, almond in aroma and cup. Juicy, balanced acidity; creamy, nectar-like mouthfeel. The seemingly infinitely long cocoa-toned finish is resonant and deep, with lingering hints of dried papaya, gardenia and almond.

Deeply rich, subtly intricate. Lavender, roasted cacao nib, sandalwood, tangerine zest in aroma and cup. Vibrant, juicy-tart acidity; lightly satiny mouthfeel. The very long lavender-toned finish is complicated by continued suggestions of tangerine and sandalwood.

Crisply sweet, deeply nuanced and cocoa-toned. Almond butter, cocoa, bergamot, jasmine in aroma and cup. Lyrical acidity, juicy and buoyant; light but plush, silky mouthfeel. Bergamot and almond notes persist in the resonant, flavor-saturated finish.

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.