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2018 Holiday Gift Coffees

2018 Holiday Gift Coffees

| December 6, 2018

Every year in November, we put out a call for special coffees that roasters around the world are featuring for the holidays. It’s always a surprise and a delight to discover what surfaces during this weeks-long cupping. And what we learn never fails to be compelling in multi-faceted ways. Some roasters approach seasonal offerings by […]

Top 30 Coffees of 2018

Top 30 Coffees of 2018

| November 29, 2018

We are pleased to present our list of the Top 30 Coffees of 2018, Coffee Review’s sixth annual ranking of the most exciting coffees we reviewed over the course of the past year: View Top 30 Coffees of 2018 Our editors vetted top scorers among the thousands of coffees we cupped in 2018, then we […]

Top Coffees by Category – 2018

Top Coffees by Category – 2018

| November 29, 2018

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, […]

Best Value Coffees of 2018

Best Value Coffees of 2018

| November 29, 2018

Some readers seek coffees with highest scores regardless of price.  Others look for great value, that is highly rated coffees that are also affordable relative to other similar quality coffees. The coffees below were singled out on our 2018 list of Top Coffees by Category as the best values in 2018. As of November 29, […]

Shop the Top 30

Shop the Top 30

| November 28, 2018

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 […]

“Big-Bean” Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures

“Big-Bean” Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures

| November 13, 2018

Among the hundreds of coffees we review each year at Coffee Review, a very small percentage represent what we’ve come to affectionately call “big-bean” varieties, coffee from tree varieties that produce beans that are dramatically larger than average. The most common of these are Pacamara, Maragogipe and Maracaturra, though there are some even more obscure […]

Top 30 Kicks Off November 23

Top 30 Kicks Off November 23

| November 12, 2018

On Friday, November 23, Coffee Review began revealing its list of the Top 30. As we have done for the past five years, our editors 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 […]

Mountain States Coffee Roasters: High Elevations, Classic Coffees

Mountain States Coffee Roasters: High Elevations, Classic Coffees

| October 16, 2018

In 2017, Coffee Review began exploring the vibrant roasting scenes in various regions of the U.S., beginning with last year’s popular tasting report on coffees of the American Southwest. This year we take a look at roasters in the U.S. mountain states: Colorado, Idaho, Montana, Utah, and Wyoming. We received samples from all five states. […]

The New (and Old) Instant Coffees: Convenience Aspires to Quality

The New (and Old) Instant Coffees: Convenience Aspires to Quality

| September 9, 2018

It sounds easy enough. Brew the coffee, take out the water, keep the stuff that’s left, package it, and let the consumer put the water back in later. Coffee … instantly. But judging from the 24 soluble coffees we tested for our September tasting report, it isn’t quite as easy as it sounds.  It has […]

Natural-Process Espressos: Fruit and Chocolate Exalted

Natural-Process Espressos: Fruit and Chocolate Exalted

| August 14, 2018

I recently led a tasting of fine coffees at a consumer event. Only one of these coffees was natural-processed, i.e., had been prepared at the mill by drying the coffee seeds or beans inside the whole fruit. The other samples were all washed coffees, processed by drying the beans after the fruit skin and flesh […]