Highest Rated Reviews

This unusually light roasted Sumatra is very sweet and richly high-toned, and exceptional in its lush but delicate expression of the natural character of coffee fruit and flower. The fruit suggests cherry leaning toward unsweetened chocolate, but those who have visited coffee farms will recognize it as the taste of the coffee fruit itself, with shimmers of jasmine-like coffee flower. The short finish is cherryish and rich, though the long leaves us with just the slightest hint of astringency.

Powerful and complex. Extraordinary aroma: spice, a fresh, nostril-tingling cedar, low-toned tropical fruit, bananas perhaps. In the cup a tingle of sweet acidity, more cedar, and fruit that turns sweetly and richly tart - grapefruit, tamarind. Memories of this complexity persist in the finish, softening a mild astringency. Reader Amy Bowser nominated this coffee, calling it "clean but with huge depth and character."

Delicate but deeply dimensioned aroma: distinct milk chocolate, hints of aromatic cedar and low-toned, temperate fruit: peach, perhaps, or apricot. Almost sugary sweet in the cup, light-bodied, with a tight-knit complexity centered on peach- or cherry-toned milk chocolate. The finish is short but refreshing.

A coffee that demonstrates the virtue of a dash of cleanly and sweetly fermented fruit taste in a blend. The aroma is low-toned and caramelly, with smoky and raisiny chocolate suggestions. The cup is roundly rich with a tingle of fermented fruit that reads as a raisin- or brandied-cherry-toned chocolate.

A complex and interesting coffee rather than a perfect one. The aroma is subdued but round and sweet with a distinct cherry-toned milk chocolate. In the cup the acidity is soft but the fruit turns bracing and tartly sweet -- think the pleasantly sour sweetness of pie cherries. As the cup cools the fruit softens once again, revealing a refined but almost candyish chocolate character.

A tribute to the tartly sweet, invigorating sensation coffee insiders call acidity. In the aroma richly fruity and orange-toned; in the cup giddy with rich, high-toned acidity laced with fruit suggesting oranges and tart cherries. The acidity softens and sweetens voluptuously in the finish.

The low-toned aroma is charged with cocoa and spicy fruit (apricot?) notes. In the cup a dry-yet-sweet, almost sugary fig-like character dominates, enlivened by a soft shimmer of acidity. The finish is sweet, rich and long with chocolate and dry fruit notes.

Understated but quietly distinctive. The aroma is round, caramelly and (quite literally) buttery; patience may turn up little cedar and chocolate revelations as well. The butter and caramel notes carry into the cup, where the fruity chocolate intensifies. The short finish is deep, sweet and rich; a memory of chocolate resurfaces in the long.

Sweet, low-toned, deep, to turn metaphorical, a quiet, smiling, radiant coffee. In the aroma caramel and peach-toned fruit. The peach notes carry into the cup, joined by exhilarating suggestions of flowers and a hint of chocolate. The chocolate turns more explicit in the fine, rich finish.

Delicately rich in aroma and cup. The clean, elegant fruit suggests peach in the aroma and cherry in the cup, with a little swoon toward chocolate. The refined acidity rounds and sweetens beautifully as the cup cools, deepening toward wine.

The aroma is low-toned but resonant with leather and fruit-toned chocolate. The acidity is rich and smoothly integrated, the mouthfeel round and supple. The chocolate declaration in the aroma is even more pronounced in the cup, but fruitier, more opulent.

A delicately intense, sweetly acidy cup. In the aroma spicy and floral with milk chocolate undertones. Perfectly balanced and lyric in the cup, with floral notes and a sweet, high-toned temperate fruit, pear or cherry. The chocolate resurfaces in the long, gently astringent finish.

An unusual bittersweet, gently spicy tendency runs from aroma through finish. The aroma is caramelly but pungent, with a hint of milk chocolate. The cup is low-toned and dominated by a sweet/sour/bitter fruit; tamarind and lemon perhaps. In the cup the background milk chocolate is more pronounced, rounding the bright fruit. The finish is slightly but richly astringent.

A bold, sweetly acidy coffee with a shifting, subtle complexity. In the aroma low-toned, lushly rich fruit (apricot, papaya, even banana) leaning toward milk chocolate. In the cup brighter and higher-toned, with lemon, flowers and continued suggestions of milk chocolate. Rounds and richens as it cools, the fruit tones landing somewhere near cherry.

Sweet, low-toned, resonant in dimension. Distinct raisin and milk chocolate notes in the aroma. In the cup big-bodied and creamy, with a tightly woven, deep-toned, caramel- and chocolate-toned complexity.

Aroma and finish are balanced and understated, almost simple, but the cup transcends limitation with its big-bodied, sweet-toned opulence. There is nuance here: roast-influenced cedar and dark chocolate in the aroma, caramel and perhaps raisin in the cup, but the sensory payoff is the fatly silky body and round, resonant depth.

A gentle, sweet coffee whose balance and understated depth and completeness genuinely merits the word elegant. A delicate, dry chocolate flits through the profile from aroma through finish; the acidity is soft, rich, and sweet with pink grapefruit notes.

Sweetly high-toned and delicate, this melodic coffee makes up in nuanced top notes what it may lack in force. The exquisite aroma is complexly and sweetly citrusy - Meyer lemon, pink grapefruit - with a shimmer of roses. The sweet citrus notes carry into the cup, joined by crisp dry berry and black currant.

The roast takes equal place with the coffee in the success of this darker roasted Yirgacheffe, proving, in co-cupper Christy Thorns' (91) words, "the amazing roasting range that a fine Ethiopian coffee can withstand." Christy finds "stone fruit, licorice, black pepper, citrus, rose petal and lavender" in the aroma and cup. Ken (90) also admired the rich floral and sweet citrus character.

Co-cupper Christy Thorns' (90) reading was precise and explicit: "The aromatics of this coffee undulate from desert lime, orange peel, lemon zest to eucalyptus and jasmine blossom. These characteristics do not carry over into the cup, however, but instead a delicate candied sweetness and roasted nut flavor dominate with a hint of ginger in the finish." Ken (90), just as positive but less specific, was content to praise a rich wine, fruit and floral character. Either way, a complex cup with great aromatic richness and range.