Top-Rated Coffees (94+ points)

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.

Intricate, distinctive, complete. Dark chocolate, a rich array of fruit suggestions – pear, pineapple, plum – and rose, sandalwood and vanilla notes in aroma and cup. Plumply tart and rich acidity; lightly syrupy, lively mouthfeel. Flavor consolidates but saturates a long, rich finish.

Juicy, vivacious, with a bracing bittersweet edge. Almond, violets, kumquat, moist pipe tobacco in aroma and cup. Ripe, lively acidity; lightly but smoothly syrupy mouthfeel. Flavor saturates a very sweet-toned finish.

Crisply exotic. Complex flowers running from honeysuckle to lavender, roasted cacao nib, orange, moist pipe tobacco in aroma and cup. Richly tart, floral-toned acidity; light but very silky mouthfeel. Deep, flavor-saturated finish.

Deep, sweetly and richly bright. Honeysuckle, mulberry, black sage, a crisp hint of roasted cacao nib in aroma and cup. Brisk, delicately lively acidity; silky/syrupy mouthfeel. Flavor consolidates but persists in a rich, resonant finish.

Crisply lush, extravagant. Dark chocolate, jasmine-like flowers, brandy, honey, layered fruit notes: kiwi, mango, banana. Sweetly tart, vivacious acidity; syrupy but lively mouthfeel. Long, resonant, flavor-saturated finish.

Intense yet delicate; crisp, graceful. A tightly layered, utterly pleasing fusion of lavender-like flowers, roasted cacao nib and a hint of blood orange carries with clarity and consistency from aroma through finish. Lyrical, animated acidity; light but silky, lively mouthfeel. The finish never seems to stop; the floral-cacao-citrus notes ring on and on.

Intensely floral, deeply complex. Rose- and lavender-like flowers, honey, cacao nib, apricot, a delicate hint of cashew in aroma and cup. Gently buoyant, lively acidity, light but very silky mouthfeel. Lavender and cashew in particular persist in a sweet-toned, balanced finish.

This deeply nuanced coffee requires patience to fully engage its originality and distinction. Sweet-savory in structure with honey, lilac, roasted cacao nib and ripe peach in aroma and cup. Plump, juicy acidity; an almost honeyish viscosity in the mouthfeel. Lilac, honey and cacao nib in particular carry into a long, flavor-saturated finish.

Evaluated as espresso. Crisply sweet and versatile, with a wide-ranging complexity. Pineapple-like fruit, dusk-blooming flowers, buttery chocolate, musk in aroma and cup. Lightly but distinctly syrupy mouthfeel. Crisp and chocolaty in the finish. Turns very sweet in three parts milk: buttery chocolate and pineapple.

Crisp, sweetly pungent, juicy. Roasted cacao nib, honeysuckle-like flowers, amaretto, cactus fruit, black cherry in aroma and cup. Lively, almost effervescent acidity; lightly syrupy mouthfeel. The cacao nib in particular carries into a sweet-toned, flavor-saturated finish.

Fruit notes are layered and shifting: tangerine, guava, strawberry, more, complicated by honeyish floral notes and a crisp, nutty roasted cacao nib. Juicy, lively acidity; silky mouthfeel. Flowers in particular saturate a long, resonant finish.

Savory-sweet, distinctive, intense. Dark chocolate, black currant, mulberry, floral vanilla, black sage in aroma and cup. Deeply and sweetly tart acidity; lightly syrupy mouthfeel. Sweet sage and berry in particular carry into a long, resonant finish.

Intense, lush, remarkable. Honey, lilac-like flowers, star fruit, roasted cacao nib, and a deep, grapey, brandy-like note in aroma and cup. Honey and flowers in particular carry into a sweet-toned, resonant finish.