This exceptional coffee was selected as the No. 24 coffee on Coffee Review’s list of the Top 30 Coffees of 2020. Produced by the Lamastus family of Elida Estate entirely of the Catuai variety of Arabica and processed by the natural method (dried in the whole fruit). Now based in Henderson, Nevada, Dragonfly Coffee was named 2019 Micro-Roaster of the Year by Roast magazine. Visit
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Peru Aproselva
Comprised of the Typica, Catimor, Bourbon, Caturra and Catuai varieties of Arabica and processed by the wet, or washed, method. Certified organic and Fair Trade. Lone Coffee is an Escondido, California-based specialty micro-roaster with an adjacent coffee shop, Kettle Coffee & Tea. Visit www.lonecoffee.com for more information.
Finca La Montana Costa Rica
Produced by Jorge Gutierrez Jiminez from trees of the Caturra and Catuai varieties of Arabica. Press House ships freshly roasted specialty coffees to the customer’s door within 72 hours of roasting for peak freshness. The company refines the profile of every single roast it offers through experimentation and discovery. Visit www.presshousecoffee.com for more information.
An In-Depth Look at the Top 30 Coffees of 2019
Coffee Review’s list of the Top 30 Coffees of 2019 represents our seventh annual ranking of the most exciting coffees we tested over the course of the year. This annual effort supports our mission of helping consumers identify and purchase superior quality coffees and, in the process, helping drive demand and increase prices to reward farmers and roasters who invest time, passion and capital in
Costa Rica Las Lajas Red Honey
Produced by Oscar and Francisca Chacon from trees of the Caturra and Catuai varieties of Arabica; certified organically grown. Processed by the red honey method, meaning that some fruit flesh (“honey”) was allowed to adhere to the beans during drying. Located in southwestern Colorado, Durango Coffee lays claim to a rich coffee history that dates to 1986. Its motto is “Tough Town, Great Coffee.”
Costa Rica Farmer’s Project
Produced by a collective of smallholding farmers in Costa Rica organized by Marianella Baez Jost. Comprised of the Bourbon, Geisha and Catuai varieties of Arabica. The Catuai is processed by the wet or washed method (fruit skin and pulp are removed before drying), and the Bourbon and Catuai by the honey method (in which a small amount of fruit flesh is left adhering to the bean during the drying
Top Coffees by Category – 2019
In 2015, we began the practice of recognizing top coffees by category to focus attention on fine coffees that may not have earned a place on our Top 30 Coffees list. The coffees below may not have attracted the highest scores of the year but they merit recognition for their excellence nonetheless. For more information, visit our expanded rankings post from 2015. We are pleased to recognize
Shop the Top 30 – 2019
Coffee Review‘s mission is to help consumers identify and purchase superior quality coffees and, in the process, help drive demand and increase prices to reward farmers and roasters who invest time, passion, and capital in producing high quality coffee beans. Many of our readers seek out highly rated coffees for their own enjoyment or as thoughtful gifts for coffee lovers. Coffees that appear
Panama Elida Natural Catuai
This exceptional coffee was selected as the No. 24 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. Produced by the Lamastus family of Elida Estate entirely of the Catuai variety of Arabica and processed by the natural method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Klatch Coffee
Finca Santa Isabel Guatemala
Produced by Luis Valdez of the Caturra and Catuai varieties of Arabica and processed by the wet or washed method (fruit skin and pulp are removed before drying). 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
Guatemala San Cristobal
This coffee tied for the fourth-highest rating in a cupping of coffees submitted by North American roasters in business for two or fewer years for Coffee Review’s October 2019 tasting report. Produced by Luis Wicho Valdés of Finca San Lorenzo of the Bourbon, Caturra, Catuai, Sarchimor and Obata varieties of Arabica and processed by the traditional wet or washed method (fruit skin and pulp are
Panama Finca San Sebastian
Produced at Finca San Sebastian mainly from the respected Catuai variety of Arabica and processed by the wet, or washed, method. Jackrabbit Java selects the finest coffees from around the world and roasts them in Thermopolis, Wyoming’s mountain air. All Jackrabbit Java coffees are specialty-grade and roasted to order. Visit www.jackrabbitjava.com for more information.
Talquezalar El Salvador
This coffee tied for the third-highest rating in a tasting of El Salvador coffees for Coffee Review’s August 2019 tasting report. Produced from trees of the bold-bean Pacamara and respected Catuai varieties of Arabica and processed by the traditional ferment-and-wash method by José Alfonso Rodriguez. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting
Brazil Ibicoara Chapada Diamantina Natural
Produced by Luca Allegro, Nelson Ribeiro, Fazendas Floresta and Aranquan, and Asociación Biodinámica d'Ibicoara, entirely from trees of the Catuai variety of Arabica and processed by the natural, or dried-in-the-fruit, method. Certified organic. SkyTop Coffee is a USDA certified-organic specialty coffee roaster based in Manlius, New York. For more information, visit skytopcoffee.com.
Costa Rica Coto Brus-La Amistad
Produced by Roberto Montero from trees of the Caturra and Catuai varieties of Arabica and processed by the wet, or washed, method. Certified organic. SkyTop Coffee is a USDA certified-organic specialty coffee roaster based in Manlius, New York. For more information, visit skytopcoffee.com.
Hawai’i: A New Wave of Coffee Innovation
The Hawaiian Islands are known the world over for beautiful beaches, diverse microclimates, and both active and dormant volcanoes — pretty much paradise, as the cliché goes. Hawaiian culture is both uniquely American and, in many ways, happily incongruous with mainstream American culture. One island in particular, Hawai'i Island (often called the Big Island), produces the famous, widely
Costa Rica Las Lajas Black Honey
Produced from trees of the respected Catuai and Caturra varieties of Arabica at Calle Liles Farm and processed by the black honey method, meaning that skins are removed from the fruit, but virtually all of the pulp is allowed to dry on the beans, often resulting in a deep, pungent profile. Certified organic. Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on
Santa Luzia Brazil
Produced by Jose Oliveira entirely of the Catuai variety of Arabica, and processed by the pulped natural method, meaning that the outer skin of the coffee fruit is removed as it is in the wet or “washed” process, but all or some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. Coava is a Portland-based coffee roaster, now with a
Guatemala Huehuetenango
This coffee is organic and certified fair trade, the latter meaning it was purchased from small-holding farmers at a “fair” or economically sustainable price. Produced by members of the (CODECH cooperative) from trees of the Caturra, Bourbon, Catuai and Pache varieties of Arabica. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately
Costa Rica Microlot Series San Cristobal Natural
Produced by Danilo Salazar Arias of Finca San Cristobal de Llano from trees of the Caturra, Catuai and Villa Sarchi varieties of Arabica. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the soft fruit residue has been removed, as is the case with wet-processed or “washed” coffees. Established in 2009 by Amy and Scott Angelo, Oceana brews