Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. This lot was processed by the wet or washed method (fruit skin and pulp are removed before drying). Southern Ethiopia coffees processed with this method typically express great aromatic complexity and intensity, with a particular emphasis on floral notes. Like virtually
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Mutitu Kenya
Produced by farmers of the Mutitu Cooperative from trees of the much-admired SL28 and SL34 varieties of Arabica. Despite grower discontent and urban encroachment on prime coffee lands, Kenya continues to produce some of the world’s most elegant and distinctive coffees. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique
Guaya’b Guatemala
Produced by the Guaya’b Cooperative from trees of the Typica, Bourbon, Caturra and Catuai varieties of Arabica. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique coffees
El Aquila Pacamara El Salvador
Produced from trees of the much admired, bold-bean Pacamara variety of Arabica, a cross between the giant-beaned Maragogipe variety and Pacas, a selection of the heirloom Bourbon, and processed by the wet or washed method (fruit skin and pulp are removed before drying) by grower Ricardo Ariz. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the
Bella Carmona Guatemala
Produced from trees of the heirloom Bourbon and respected Caturra varieties of Arabica and processed by the wet or washed method (fruit skin and pulp are removed before drying) by grower Luis Pedro Zelaya Zamora in the celebrated Antigua Valley of Guatemala. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique coffees available
Karuthi Espresso
Produced from trees of the admired SL28 and SL34 varieties of Arabica. Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffees. This coffee was produced by
Chelelektu Espresso
Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. This lot was processed by the wet or washed method (fruit skin and pulp are removed before drying). Ethiopia coffees processed with this method typically express great aromatic complexity and intensity, with a particular emphasis on floral notes. JBC Coffee Roasters’
Chelelektu Ethiopia
Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. This lot was processed by the wet or washed method (fruit skin and pulp are removed before drying). Ethiopia coffees processed with this method typically express great aromatic complexity and intensity, with a particular emphasis on floral notes. JBC Coffee Roasters’
Karuthi Kenya
Produced from trees of the admired SL28 and SL34 varieties of Arabica. Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffees. This coffee was produced by
Ninety Plus Gesha Estates Limited Batch #227
This exceptional coffee was selected as the No. 5 coffee on Coffee Review’s list of the Top 30 Coffees of 2017. This coffee is a collaboration between brothers Michael Johnson of JBC and Joseph Brodsky of Ninety Plus Coffee. It was produced entirely from trees of the celebrated Gesha variety of Arabica, and processed by a proprietary variation of the wet method in which the coffee fruit is
Tano Batak Sumatra
This coffee was grown by indigenous Batak people, who have been involved in coffee production since the practice was brought to Sumatra by the Dutch in the late 19th century. Coffees from the northern part of the Indonesian island of Sumatra are admired for their complex aromatic wood and fruit notes that appear to result largely from unorthodox fruit removal and drying practices called “wet
Kamagogo Kenya
Produced from trees of the admired SL28 and SL34 varieties of Arabica at Kamagogo Factory, the mill operated by the 860-member Kamagogo cooperative. Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the
Twisted 4.0 Espresso
Twisted’s name was inspired by the way espresso “twists” as it streams from the spout of a portafilter. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique coffees available and rewarding the farmers who grow those coffees with substantial premiums. Visit www.jbccoffeeroasters.com or call 608-256-5282 for more information.
Rock the House Blend
This excellent coffee was recognized as one of the three most exciting non-espresso blends of 2017. A blend of coffees from Africa, South America and Central America. This coffee is certified organically grown and Fair Trade certified, the latter meaning it was purchased from small-holding farmers at a “fair” or economically sustainable price. JBC Coffee Roasters’ vision is simple: “let the
Rwanda Bufcafe Espresso
Produced from trees of the heirloom Bourbon variety of Arabica. Epiphanie Mukashyaka established the now famous Bufcafe washing station or wet mill following the Rwandan genocide and the loss of most of her family. She and her son now operate two wet mills and a dry mill in the area. Processed by the conventional wet or “washed” method, in which skin and fruit flesh are removed from the beans or
Tolima Colombia
Produced by the Asociación de Productores Ecológicos de Planadas (ASOPEP) and Asociación de Agricultores y Productores de Café Especial de Montalvo (AGPROCEM) from trees of the Castillo, Caturra, Colombia and Typica varieties of Arabica. This coffee is certified organically grown and Fair Trade certified, the latter meaning it was purchased from small-holding farmers at a “fair” or economically
Rwanda Bufcafe
This exceptional coffee was selected as the No. 12 coffee on Coffee Review’s list of the Top 30 Coffees of 2017. Produced from trees of the Bourbon variety of Arabica. Epiphanie Mukashyaka established the now famous Bufcafe washing station or wet mill following the Rwandan genocide and the loss of most of her family. She and her son now operate two wet mills and a dry mill in the area. Processed
Ulos Batak Sumatra Peaberry
This exceptional coffee was selected as the No. 3 coffee on Coffee Review’s list of the Top 30 Coffees of 2017. Coffees from the northern part of the Indonesian island of Sumatra are admired for their complex earth and fruit notes that appear to result largely from unorthodox fruit removal and drying practices called “wet hulling.” This is a splendid example of the potential of the type. This
Top 30 Coffees of 2016
We are pleased to present our list of the Top 30 Coffees of 2016, Coffee Review’s fourth annual ranking of the most exciting coffees we reviewed over the course of the past year. In 2016, we cupped thousands of samples and published nearly 400 coffee reviews. Approximately 90 of the reviewed coffees scored 94 points or higher. Obviously, all coffees earning scores of 94 points or more are
Category Rankings – 2016
In the past, our Top 30 Coffees lists tended to favor high-scoring coffees produced from botanical varieties of Arabica with striking sensory properties such as Geshas, coffees from the distinctive traditional Ethiopian varieties, Kenyan coffees, and so on. Last year, we began the practice of recognizing coffees by category to focus attention on fine coffees from other parts of the world and/or
