Author Archive: Kenneth Davids and Associate Editors

Kenneth Davids is the co-founder and editor of Coffee Review, as well as its primary cupper and writer. Associate editors and co-cuppers contributing to this article and reviews include Jason Sarley, experienced coffee taster and certified Q-grader, and Kim Westerman, a widely published food writer and certified wine sommelier.

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Beyond the Review: Celebrating Coffees in Depth

Beyond the Review: Celebrating Coffees in Depth

This is not your typical Coffee Review tasting report. In fact, it is something of an unplanned improvisation. We originally had scheduled a tasting report on coffees of Costa Rica this month, but we decided to postpone it until next month, October. It turned out that Costa Ricas were slow to arrive in roasters’ warehouses […]

Honey-Processed Coffees: Quiet Adventure

Honey-Processed Coffees: Quiet Adventure

Honey coffee, honey-processing – what wonderful coffee language! It’s a language that sells (after all, most of us like honey), but it sells honestly. I can’t think of a better descriptor than “honey” for a process in which coffee beans are dried with the sticky-sweet, golden layer of fruit flesh still clinging to them, rather […]

Some Single-Origin Coffees from Australian Roasters

Some Single-Origin Coffees from Australian Roasters

Over the last several decades Australia has developed a particularly vibrant specialty coffee scene. Cities seethe with cafés and café-goers. No consumer coffee events I’ve ever witnessed elsewhere have come close to the energy and sheer scale of Australian coffee festivals. And coffee in Australia continues to be appealingly local, as independent cafés considerably outnumber […]

Brazil Naturals: Tradition Meets Trend

Brazil Naturals: Tradition Meets Trend

Although Coffee Review has published a number of articles over the years focusing on coffees from Brazil, we have never specifically focused on the coffee type generally called “Brazil naturals”: Brazil coffees of the Arabica species that have been dried inside the fruit rather than after the fruit has been removed (as is the case with conventional […]

When the Small Get Big (and the Big Try for Small)

When the Small Get Big (and the Big Try for Small)

We know them. These are the coffee roasting companies that made their reputations as innovative locally based roasters, and eventually came to model a new kind of coffee institution, one built around a revived intimacy between coffee and customer, precisely described high-end microlot coffees brought to dramatically light roasts, minimalist café interiors, free public cuppings, […]

Trolling the Supermarkets for Single-Origin Coffees

Trolling the Supermarkets for Single-Origin Coffees

Every month Coffee Review publishes reviews of exceptional, often extraordinary single-origin coffees: green coffees produced in a single country, from a single crop, from a single farm or cooperative and, often, from a single variety of tree. These coffees are usually roasted and packaged by smaller roasting companies, however, so unless you happen to live […]

Top 30 Coffees of 2015

Top 30 Coffees of 2015

We are pleased to present our Top 30 Coffees of 2015, Coffee Review’s third annual ranking of the most noteworthy coffees among those we reviewed over the past twelve months. In 2015, we cupped thousands of samples and published more than 300 coffee reviews. Approximately ninety of the reviewed coffees scored 94 points or higher. […]

Holiday Coffees 2015

Holiday Coffees 2015

Both from the practical goal of generating gift ideas for coffee aficionados and from the wonkier goal of understanding current trends in high-end coffee, this month’s sampling of thirty-five holiday coffees appears productive. The only criterion we imposed on the coffees we reviewed was availability: We asked that they be on sale throughout the holidays. […]

Fair Trade Certified Coffees

Fair Trade Certified Coffees

Consumers who prefer to buy coffees that promise to reconcile pleasure with generosity toward the people and environment responsible for that pleasure, and who want to feel some solid confirmation regarding the generosity part, should find useful recommendations among the ten coffees reviewed this month. Nine of the ten are Fair Trade Certified, meaning that, […]

Traditional Coffees of Central America: Quest for the Classic

Traditional Coffees of Central America: Quest for the Classic

We’ve seen two conflicting, yet overlapping, trends at the growing end of specialty coffee over the past decade. On one hand, greater and greater homogeneity. Traditional coffee tree varieties, varieties that may not taste unique, but do taste subtly different, are being replaced by disease-resistant, higher-yielding varieties that incorporate robusta genes and, well, usually don’t […]