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Top 30 Coffees of 2014

Top 30 Coffees of 2014

| December 11, 2014

We are pleased to present our Top 30 Coffees of 2014, Coffee Review’s second annual ranking of the most noteworthy coffees we reviewed over the past year. We selected and ranked these exceptional coffees and espressos based on quality (represented by overall rating), value (reflected by most affordable price per pound), and consideration of other […]

Starbucks: Judging Reserve and Reserving Judgment

Starbucks: Judging Reserve and Reserving Judgment

| December 9, 2014

The recently debuted Starbuck’s Reserve Roastery in Seattle is garnering a lot of attention.  Starbucks describes their new venture as an “Immersive Combination of Cafe, Roastery, and Restaurant” that offers the”Rarest of Coffees from Around the Globe, Roasted to Perfection.” Roast Magazine and Daily Coffee News have published a couple pieces about it: Inside Starbucks’ […]

Holiday Gift Coffees: Blends and Beyond

Holiday Gift Coffees: Blends and Beyond

| December 4, 2014

This holiday season may mark the definitive return of the blend to the high-end specialty coffee scene after years of almost exclusive dedication to ever-more-refined single-origin offerings. The excitement and ingenuity of many of the holiday-themed blends we sampled this past month certainly suggest such a revival. The holiday blend, a long-standing staple of the […]

Coffee in Cuba

Coffee in Cuba

| November 12, 2014

MSN recently published an article that lists “The World’s Best Cities for Coffee.”  The piece doesn’t offer much explanation for its selection criteria other than a short introduction: “When traveling, coffee lovers need to know where to go to escape the substandard American-style brew most hotels serve.  There are cities that define themselves by their […]

Geshas and the Rest: Single-Variety, Single-Lot Coffees

Geshas and the Rest: Single-Variety, Single-Lot Coffees

| November 6, 2014

The variety play – marketing coffee by the botanical variety of the tree that produced the coffee – is one of the latest trends in the high-end specialty world. True, some roasters who submitted samples for this month’s article still confused tree variety (botany) with origin (geography), and sent us coffees from a single growing […]

How Does Starbucks Rate?

How Does Starbucks Rate?

| October 21, 2014

Today, MSN Money Market Watch features an article titled “10 things Starbucks won’t tell you.”  It’s an interesting piece that shares mostly negative information such as Starbuck’s famous Pumpkin Spice Lattes (PSL) contains chemicals and artificial colorings but no actual pumpkin. And, the Double Chocolatey Chip Frappuccino has more than 500 calories. According to the […]

Roast, Variety, Sustainability: HarVee Awards Coffees 2014

Roast, Variety, Sustainability: HarVee Awards Coffees 2014

| October 17, 2014

Some of the more interesting trends and issues that surfaced among the thirteen prize-winning coffees reviewed this month from the recent Let’s Talk Coffee/Sustainable Harvest HarVee award competition in Panama range from how (the coffees were roasted), to what (tree varieties produced the coffee) to who (produced the coffee). As far as roast goes, we […]

October Article: HarVee Award Winners

October Article: HarVee Award Winners

| October 16, 2014

For our October article we will report on the results of a competition among roasters at the interesting Let’s Talk Coffee event coming up in Panama October 9-12. As a result, our October tasting article will be published on Monday, October 20. Let’s Talk Coffee is a long-running annual event sponsored by coffee exporter/importer Sustainable […]

HarVee Roaster Awards, Let’s Talk Coffee, Panama

HarVee Roaster Awards, Let’s Talk Coffee, Panama

| October 12, 2014

I’ve been at the Let’s Talk Coffee annual event in Panama over the last few days, and this last Thursday night presented awards to roasters for best retail-roasted presentation of coffees sold (as green coffee) by Sustainable Harvest, a long-established specialty green coffee importer whose business model is built around building sustainability throughout the coffee […]

Honey and Natural Process Coffees, Central America 2014

Honey and Natural Process Coffees, Central America 2014

| September 1, 2014

Nine years ago I organized a panel for the Specialty Coffee Association of America called “Using Alternative Processing Methods to Create Product Differentiation: Perspectives and Opportunities.” Presented in Spanish and English, it attracted around five hundred coffee producers and roasters. The overall premise of the panel was simple: coffee is no longer a commodity beverage […]