Every bean we’ve reviewed, sorted by how we score them. Price-tracked daily. Filter by flavor, origin, or roast below.
Across pour over and aeropress the fruit lands fast and vivid, and the payoff is a sweet finish where peach, dried fruit, and chocolate each hold their shape.
Strawberry-forward acidity and a sake-inflected fermentation finish: this is what the El Diviso Estate's Borbon Sidra varietal produces under anaerobic conditions, and nothing about it reads as familiar.
Thin body is the primary trade-off; the SL-28 and SL-34 acidity from Embu is the payoff.
Peach and rose at maximum acidity, with almost no roast in the way: the Aricha character arrives clean, and the finish exits before the cup cools.
Built for the pour-over specialist who tracks water temperature and wants Yirgacheffe at its most defined: maximum citrus-floral acidity, high sweetness, and a finish that clears the palate fast.
The price demands proof; pineapple-lime brightness anchored by a dark chocolate finish delivers it.
Cedar and cocoa pressed into a shot of maximum density: this cup leads with weight and asks you to meet it with milk.
Cherry and orange arrive at the first sip, and the sweetness holds through the finish without anything added to coax it.
Two hundred hours of anaerobic fermentation built real character into this Colombian; the dark roast decided what survived.
Across drip, pour over, and French press, this South Kona medium delivers a honey-and-caramel sweetness that carries the cup without requiring anything from the brewer.
Pour-over precision and citric brightness first, layered fruit second: lemon and jasmine in the first half of the cup, peach and blueberry in the second, with dry fermentation delivering a flavor range broader than the roast level alone would give.
The cherry and caramelized sweetness land early, and the body carries them straight to the finish.
The anaerobic natural process is the whole argument here: ferment-forward intensity that divides drinkers, but when brewed right, it produces a lemon-grapefruit-cherry clarity you won't find in a conventionally processed Colombian.
Built for the pour-over enthusiast who wants to taste what a rare Colombian varietal does in the cup, this Ombligón natural from El Diviso runs dark cherry and prune depth backed by maximum sweetness and a medium body that holds together across extraction styles.
The jasmine opens at 150F and the cup becomes something different: cherry-forward at serving temperature, floral and stone-fruit-sweet as it cools.
The medium roast holds back some of what controlled inoculation fermentation builds, but the sweetness and body that come through are more specific than most medium-roast Guatemalas at this price deliver.
Jasmine and blueberry at maximum acidity with real sweetness underneath, but the 1/5 body means a loose extraction leaves nothing to fall back on.
Holds its sweetness across drip, pour over, and French press without the roast getting involved, and the payoff is stone fruit clarity grounded in Pacamara's structural weight.
