By October 4, 2018 Read Article
Discover the Top 30 Coffees of 2018

Deadline for Top 30 Samples is November 9

On Friday, November 23, Coffee Review will begin revealing its list of the Top 30 Coffees of 2018. Friday, November 9 is the deadline for submitting samples for potential inclusion in our December holiday tasting report — the final opportunity to be considered for inclusion in the Top 30 Coffees of 2018.  Samples received after November 9 will not be eligible for consideration in the Top 30 Coffees of 2018.

As we have done for the past five years, our editors will rank the most exciting coffees from the thousands we cupped over the course of the past year.  We will select and rank these 30 exciting coffees and espressos based on quality (represented by overall rating), value (reflected by most affordable price per pound), and other factors that include distinctiveness of style, uniqueness of origin or tree variety, certification, and general rarity.

As in past years, we will supplement our Top 30 by recognizing fine coffees from other parts of the world and/or produced from less celebrated botanical varieties that don’t necessarily earn the highest scores.

There are two ways for roasters to submit samples for consideration in the Top 30:

  • Submit suitable coffees for our November or December tasting report. See our Cupping Calendar.
  • Submit any coffee for commissioned review. The fee is $195 for advertisers ($245 for espresso applications) or $350 for non-advertisers. Keep in mind, however, that commissioning a review only assures a careful and respectful cupping and review, not a high rating nor inclusion in the Top 30. Learn more.

In either case, if you intend to submit samples, please email Kim Westerman at to let her know.

View Past Top 30 Lists:

Top 30 of 2017

Top 30 of 2016

Top 30 of 2015

Top 30 of 2014

Top 30 of 2013

Posted in: Coffee News

About the Author:

Ron Walters, co-founder of Coffee Review, manages business operations, including, marketing, and social media. He conceived of and helped pioneer the development of 100-point reviews in the specialty coffee industry. For the past twenty years, he has been engaged in strategy, marketing, and management of specialty food and beverage businesses.

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