ilse-coffee
Ilse Coffee Ecuador Juan Pena Gesha
Citrus-sharp at first contact, jasmine through the mid-palate, and honey sweetness on a finish that exits without drag.
The Database
All Coffee Beans
Every bean we’ve reviewed, sorted by how we score them. Price-tracked daily. Filter by flavor, origin, or roast below.
288 beans in the index
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lilo-coffee-roasters
Lilo Coffee Roasters Costa Rica Luis Eduardo Campos Anaerobic Natural
The anaerobic natural process draws baked apple, ginger, and cinnamon from West Valley Catuai that conventional drying would never reach, but the 2/5 body means there is nothing beneath the flavor to catch a loose extraction.
hermetic-coffee-roasters
Hermetic Coffee Roasters B 3 – Espresso Blend
Dark chocolate opens the cup and carries to the finish; the sweetness underneath, preserved at maximum roast intensity, is the honest differentiator from dark blends that have nothing left but bitterness.
lilo-coffee-roasters
Lilo Coffee Roasters Colombia Finca Villa Maria Lemon Candy Natural
Lilo chose infused fermentation over direct Geisha expression, engineering lemon candy and yuzu into this Huila lot at maximum acidity, and what you get is technically accomplished but built around process rather than place.
illy
Illy Classico Whole Bean Medium Roast
Espresso and pour-over drinkers who want a premium blend with a specific floral-caramel signature will find the Classico occupies a slot most grocery-tier mediums leave empty.
joe-coffee
Joe Coffee The Daily Blend
Holds its shape across drip, pour over, and espresso in a way most Latin America blends at this price tier don't: the body is real, the bitterness stays out of the way, and the sweetness has something to say.
illy
Illy Classico Ground Coffee Medium Roast
The 9-country blend erases origin character by design, but the sweetness execution is genuine and the cup holds across espresso, drip, and French press without demanding anything from the brewer.
klatch-coffee
Klatch Coffee Colombia Acevedo Huila Bourbon Ají Thermo-Shock
The thermo-shock process is a specific bet: maximum florals and herbal lift in exchange for body. This cup commits to that trade.
intelligentsia
Intelligentsia Organic French Roast Blend
Pipe tobacco and unsweetened molasses settle at the back of the cup; maximum body, maximum bitterness, and a roast that has consumed everything else.
kicking-horse-coffee
Kicking Horse Kick Ass Dark Roast
French press and drip suit this coffee's strengths, but the roast runs so hot it takes the Indonesia-South America origin character with it, leaving the 5/5 body as the main thing to recommend.
one-half-coffee
One Half Coffee Bolivia Las Alasitas Geisha Natural
Maximum acidity and a Geisha varietal make this one of the least forgiving light roasts in the category, but the raspberry-hibiscus fruit clarity rewards the brewer who meets it.
one-half-coffee
One Half Coffee Bolivia Don Carlos Geisha Natural
Pink rose opens first, then blueberry: compared to One Half Coffee's Las Alasitas Geisha Natural, the Don Carlos pushes the fruit layer into a more saturated, darker register.
klatch-coffee
Klatch Coffee El Salvador Jasal Orange Geisha Anaerobic Natural
Cherry and apricot liqueur upfront, with a sweetness that persists through the full temperature drop and never tips into jammy.
kudu-coffee-roasters
Kudu Coffee Roasters Kenya Kiandu AA
What the price buys is Nyeri terroir and SL-28/SL-34 varietal identity: citrus-raspberry acidity at 5/5, held in shape by 4/5 sweetness and a roast that keeps the origin front and the roaster's fingerprint invisible.
lucca-cafes-especiais
Lucca Cafés Especiais Cotrim D’Alessandro Chocolate
Acidity at 1/5 means the cup has no lift. The dulce de leche sweetness and maximum body are the compensation, and they are substantial.
Lavazza
Lavazza Crema e Gusto Ground Espresso
Maximum roast intensity has stripped origin character from all three source countries, leaving a cup heavy in body and bitterness that earns its keep under milk but has little to offer black.
klatch-coffee
Klatch Coffee WBC Belle Espresso
The caramel arrives first, the milk chocolate holds through the finish, and the bitterness stays low enough that you get sweetness where most espresso blends put heat.
la-colombe
La Colombe Nizza Blend
Pulls a forgiving espresso with enough sweetness to stand black, and handles pour over without issue; espresso is where this blend earns its keep.