The best coffee I've had in 2025 was La Cabra's Panama Hartmann Estate Anaerobic Natural Gesha. It's not an everyday cup, it's the coffee you sit down for and pay attention to.

The beans are grown at an elevation of over 1,900 meters on the Hartmann family's estate in Panama, and they are processed anaerobically, which lends the cup a great deal of depth and complexity without being overwhelming. I picked up notes of papaya, bergamot, and rose. It brewed best as a pour-over with a total time of 3 minutes, using a 1:16 ratio. I also tried it as a flash brew over ice, bringing out more citrus and floral flavors.

What stood out most was how the flavor shifted as the coffee cooled, starting tropical and finishing with a smooth jasmine-like finish. I brewed it three different times, and every cup felt a little different, depending on the grind size and water temperature. The best results came with 94°C water and a 45-second bloom.

If I had to pick one coffee that made me pause this year, it was this one. It's definitely not cheap, around $40 for 100g, but it's worth every gram for a special brew.

This coffee has a smooth profile with golden raisin, honey, and milk chocolate flavors. It performs well in a pour-over with a total brew time of 3:30, where its balanced acidity and sweetness come through clearly.

It has notes of orange, jasmine, and caramel, with a medium body. It works well for both pour-over and AeroPress. It has a mild sweetness and smooth finish.

This medium-light roast offers bright acidity with notes of blackcurrant and citrus. The balance is excellent, especially when brewed using pour-over methods, making it a great choice for your morning cup.

Roots' Doi Saket roast showcases Thai coffee wonderfully. It's a medium roast with flavors of caramel and chocolate, complemented by a touch of tropical fruit, making it ideal for espresso—additionally, Roots partners closely with local farmers, which supports the region's coffee industry.

This bean has quickly become one of my favorites. % Arabica beautifully highlights the signature floral notes of Ethiopian beans, along with hints of blueberry and jasmine. Its light roast preserves the natural sweetness and flavor complexity, especially when brewed as a V60 for a clear taste experience.

I am a former Starbucks barista!

What's great about Starbucks espresso is its consistency as it delivers the same rich, bold taste no matter where you are. The roast is dark, which gives it a recognizable, slightly smoky flavor that's distinct but accessible, especially to those who prefer strong coffee flavors. That's part of what makes it so famous worldwide. However, because it's so darkly roasted, it doesn't have some of the flavors in a medium or light roast espresso, where you can often taste fruity or floral notes.

Compared to espresso brands like Illy or Lavazza, which roast their beans differently and highlight those flavors in the coffee, Starbucks is known more for its consistency than for having different flavors. When brewing at home, I'd suggest trying Lavazza for a slightly lighter, smoother experience that might surprise regular Starbucks drinkers.