Top-Rated Coffees (94+ points)

Delicate and exotic. Sugar cane, ripe lime, orange, fresh-cut cedar, wisteria, a hint of rye whisky in aroma and cup. Soft, lyrically sweet acidity; light, silky mouthfeel. Flavor consolidates in a sweet, cleanly whisky-toned finish.

Distinctly brandy-toned, sweet yet briskly pungent. Cleanly expressed brandy, strawberry-like fruit, dark chocolate, night-blooming flowers in aroma and cup. Round, gently vibrant acidity; lightly syrupy, very buoyant and lively mouthfeel. Rich, deep, profoundly flavor-saturated finish.

Delicate, crisply and sweetly intricate. Honey, mango-like fruit, elderberry and very complex floral notes, ranging from bitterish lavender through lush honeysuckle. A hint of rye whisky, a sort of essence of rye whisky, supports the fruit and flowers. Tart though very sweet acidity; light but silky mouthfeel. Deep, resonantly flavor-saturated finish.

Evaluated as espresso. Complexly structured: quite sweet with a tart and bitterish balance. Honey, tangerine, dark chocolate, hints of flowers and apricot in aroma and small cup. Full, buttery mouthfeel. The short finish is sweet and gently flavor saturated; the long turns richly drying. Pronounced presence in milk: fat-bodied, chocolaty, with a hint of flowers.

Elegantly dry but deeply sweet. Lavender-like flowers, blackberry, strawberry, dark chocolate, black sage in aroma and cup. Briskly dry but very sweet acidity; syrupy, lively mouthfeel. Chocolate and flowers carry into a long, resonant finish.

Delicate but rich; fine, layered complexity. Lilac, honey, apricot, raspberry, sandalwood, much more in aroma and cup. Gently bright, lively, almost effervescent acidity; lightly syrupy, buoyant mouthfeel. Flavor consolidates, though the floral note in particular persists in a long, resonant finish.

Grandly fruit-toned, extravagant. Complex, layered fruit (guava, grapefruit, berry), sweet cocoa, brandy, lush, rose-like flowers in aroma and cup. Rich, tart, juicy acidity; big, syrupy mouthfeel. Sweet, deeply flavor-saturated short finish; very slightly fading and alcohol-edged in the long.

Pungently sweet, juicy. Lavender-like flowers, black currant, guava, dark chocolate in aroma and cup. Sweetly tart, floral-toned acidity; lightly syrupy, lively mouthfeel. Flowers, fruit and chocolate all carry into a rich, crisp finish.

A pure, ready-to-drink bottled coffee tested over ice. Bright, sweet, refreshing. The acidity is crisply sweet and fruit-toned; the mouthfeel smooth, satiny. Caramel, roasted cacao nib, layered fruit – lemon, grape, peach – and a hint of flowers in the flavor, with the lemon note in particular carrying into a clean, sweet, slightly drying finish. Adding whole milk pleasantly develops the chocolate and rounds the fruit.

Balanced but extravagantly and exotically aromatic. Minty dark chocolate, lush flowers, fresh-cut cedar, rye whisky, complexly layered fruit – strawberry, mango, guava – in aroma and cup. Round, resonant acidity; full, very smooth mouthfeel. Flavor consolidates around the chocolate tendency in a resonant finish.

Complex, deep, pungent. Black currant and blackberry; opulent flowers; dark chocolate; hints of fresh herb – black sage, cilantro – in aroma and cup. Powerful, richly tart acidity; plush mouthfeel. Sweet, flavor-saturated finish.

Extraordinarily intense and complexly aromatic coffee. Pungent fruit (grapefruit, black currant); moist pipe tobacco and sweet, freshly turned clay; molasses and chocolate fudge. Round, quietly vibrant acidity; full, syrupy mouthfeel. Richly sweet, powerfully flavor-saturated finish.

Delicately intense; layered complexity. Candied lemon, peach, kiwi, roasted cacao nib, a hint of spice (cardamom, saffron) in aroma and cup. Soft but crisply lively acidity; very silky mouthfeel. Sweet, deeply flavor-saturated finish.

Sweetly and deeply pungent; intense but balanced. Peach, plum, black currant, narcissus-like flowers, fresh-cut elm in aroma and cup. Crisply sweet, nuanced acidity; silky, buoyant mouthfeel. Flowers in particular saturate a rich, resonant finish.

Pungent, deeply flavor-saturated. Honey, blood orange, black currant, rhododendron-like flowers in aroma and cup. Richly tart acidity; lightly syrupy mouthfeel. Flavor consolidates but carries far into a pungent, sweet-toned finish.

Evaluated as espresso. Opulent, sweet, carnal. Brown sugar, fresh-cut cedar, rich chocolate, apricot, cinnamon, a hint of narcissus-like flowers in aroma and small cup. Full, syrupy mouthfeel. Flowers, chocolate and cinnamon in particular saturate a crisp finish. Flavor softens but carries relatively intact into three parts milk.

Plush, deep, resonant. Apricot and orange, roasted cacao nib, vanilla, a hint of fresh-cut cedar in aroma and cup. Round, soft, though deeply vibrant acidity; full, syrupy mouthfeel. Very sweet finishing, with continued hints of orange and vanilla.

Immense and lavish. Blueberry, guava, dark chocolate, a hint of cognac, musky, carnal flowers in aroma and cup. Richly pungent acidity; lightly syrupy mouthfeel. Guava and chocolate in particular carry into a mildly drying but deeply flavor-saturated finish.

Intense, sweetly complex, dramatic. Honey, jasmine, peach, mango, a crisp hint of roasted cacao nib in aroma and cup. Buoyant, lyric acidity; silky, lively mouthfeel. Flavor consolidates but rings on and on in a very long finish.

Intense, brightly sweet, deep. Honey, lilac, complex fruit (blood orange, mango, passion fruit), roasted cacao nib in aroma and small cup. Very smooth, silky mouthfeel. Flavor consolidates in a tartly drying but very sweet finish. Three parts milk rounds the cacao-nib and fruit to a rich, fruit-saturated chocolate.