Every bean we’ve reviewed, sorted by how we score them. Price-tracked daily. Filter by flavor, origin, or roast below.
Buy this knowing you're paying specialty-import pricing for a Guatemalan natural that delivers on the promise: maximum sweetness, a tamarind-berry arc across the cup, and almost no bitterness to push back against.
Natural processing on a light-roasted Caturra delivers lime and plum where most naturals give dried fruit and syrup: the trade is a sharper, more demanding cup that rewards attentive filter brewing.
The florals demand precision: brew it attentively and the Borbon Sidra delivers oolong and rose clarity that standard Fraijanes profiles never reach, but let the temperature drift or the cup sit and that distinction evaporates.
Lemon sharpness on the first sip, dark maple sweetness through the mid-palate, and a grain-dry finish with bitterness barely registering.
Caramel sweetness on entry, raisin and amaretto pulling forward as the shot cools, and a shortbread-dry bitter close that resolves without dragging.
Apple brightness arrives first, then maple sweetness catches it as the cup cools, with enough body behind both that the florals have somewhere to land.
Brews dense and sweet across every method it was designed for, with a full-bodied chocolate-caramel base that survives dilution and long steeps without giving up texture.
Built for filter drinkers who want African fruit character without sacrificing body, this blend layers winey blueberry and lemon zest over a Ugandan chocolate base that keeps the cup from going weightless.
The arabica base exists only as a carrier here; the flavoring is the product, and Bones Coffee delivers it accurately in a forgiving, low-bitterness cup.
You pay for the Bulletproof name before you pay for the coffee; what's in the bag is a low-bitterness washed medium with cinnamon warmth and a cocoa-hazelnut finish that brews forgivingly across drip, pour-over, and espresso.
Compared to medium-darks that demand careful temperature management and grind calibration, this 32 oz washed Colombian delivers soft chocolate and caramel in a more forgiving profile that holds across drip and French press without requiring precision.
Commodity light roasting holds it back, but the peaberry body is genuine: denser and more textural than most light roasts manage at this price tier.
Medium roast, chosen to keep the Brazil base neutral so the flavoring system can run the cup unchallenged. The trade is complete origin erasure before you open the bag.
At a premium Grade 1 price, "Bold" is a label the roasting never earned: the Goma Woreda lot itself delivers the lemon-tart brightness and wild berry sweetness, and the natural process does the rest.
The decision to roast this at maximum intensity sacrifices a four-origin blend's potential for a single, predictable register: heavy body and cocoa-powder bitterness that holds under milk but flattens black.
Honey sweetness at the front, a brief cherry lift through the mid-cup, and the finish exits before bitterness gets a foothold.
Strawberry and blueberry dominate from the first sip, with the light roast preserving the natural fermentation compounds so the fruit arrives vivid and the finish settles dry.
The body holds through every brew method on the list, but maximum roast intensity has flattened the East Africa component entirely, and the low sweetness leaves little to work with once the bitterness arrives.
