Every bean we’ve reviewed, sorted by how we score them. Price-tracked daily. Filter by flavor, origin, or roast below.
Hazelnut warmth opens this cup, citrus takes over mid-palate, and maximum acidity and sweetness make it one of the more layered light roasts in the Tarrazú category.
Pear brightness at the front, brown sugar through the finish, and a medium body that stops the 5/5 acidity and sweetness from reading as paper-thin.
Specialty pricing for a cofermented Colombian that delivers vivid apricot and floral brightness; the body barely registers, but the sweetness and acidity hit maximum intensity.
Grapefruit at entry, jasmine through the middle, and a maple sweetness that closes the sip with almost no weight behind it from first to last.
Natural anaerobic processing trades the origin-defined clarity of a washed Quindío Colombian for saturated tropical sweetness and exceptional body: this is fruit-maximalist espresso, built for drinkers who want the fermentation character to lead.
Wild ginger and black tea from a Malaysian Liberica, roasted medium-dark to build maximum body while preserving the varietal's spice character.
Citrus brightness and honey sweetness at maximum on both registers, delivered through a frame thin enough that the extraction window matters.
Cranberry acidity up front, champagne candy on the back half: the anaerobic honey layer shifts the cup from tart to sweet across its profile.
Performs best in pour over and drip, where the sharp plum and ginger acidity has room to open; French press will expose a body that barely registers.
Built for the espresso or moka pot drinker who wants a bone-dense, toffee-forward shot from a traceable Huila lot, the Interval Espresso delivers maximum body and sweetness alongside equally maximum bitterness.
Pulls bright and sweet as a short espresso, with citrus-peach clarity that holds where a darker roast would have buried it.
The washed light roast makes one clear bet: maximum acidity, maximum sweetness, and a body so light the cup stands or falls entirely on what the origin delivers.
The decision to process Liberica through anaerobic natural fermentation trades the varietal's woody backbone for dense tropical sweetness, making this light roast unlike anything else in the filter-coffee category.
Built for the pour over drinker who trades body for clarity, this Gedeb Lalesa delivers maximum acidity, peach-and-floral brightness, and enough sweetness to stay interesting through the finish.
At $1.21 an ounce, this Jalapa washed Guatemala delivers genuine sweetness and bright acidity, though the thin body and a chocolate-nutmeg arc that lands exactly where the region always lands keep it in well-made territory.
Anaerobic fermentation is the decision that defines this cup: it prioritizes fermented fruit and florals at the expense of roast structure, and at light-medium on Sidama Arbegona, that trade produces a profile other process methods cannot replicate.
The medium roast restrains the jasmine and citrus the anaerobic fermentation creates; what carries through is exceptional sweetness and enough acidity to keep the cup from going flat.
Blueberry and dried banana hit clean on a thin, high-acid frame; pour over is where this cup does its best work.
