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“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 […]

Cold-Brewed Black Coffees: Quality in a Can?

Cold-Brewed Black Coffees: Quality in a Can?

| July 13, 2018

As we sweat our way into summer 2018, enjoying coffee chilled on ice is peaking as the latest specialty coffee trend. Espresso, of course, has long appeared in various cold-blended café concoctions like frappés and smoothies, as well as in bottled ready-to-drink (RTD) beverages heavy on sweetener, milk and flavorings. But this latest cold coffee […]

Origin Overview: Rwanda, Burundi, Uganda, D.R. Congo

Origin Overview: Rwanda, Burundi, Uganda, D.R. Congo

| June 29, 2018

Origin Overviews is a series of reference articles on prominent coffee regions written by editor-in-chief Kenneth Davids. They are posted regularly in Coffee Review and will appear in print form in Kenneth Davids’ latest comprehensive book on coffee. This Origin Overview focuses on the regions clustered around the African Great Lakes region, and supports our […]

African Great Lakes Coffees: Burundi, Rwanda, Uganda, Congo, Tanzania

African Great Lakes Coffees: Burundi, Rwanda, Uganda, Congo, Tanzania

| June 12, 2018

The countries whose coffee regions nestle around the Great Lakes of Central Africa—Rwanda, Burundi, and key growing areas of Uganda, Tanzania, and the Democratic Republic of the Congo—make appearances in the news cycle more often for conflict than for coffee. But these countries are also longtime coffee-producing lands that have, within the last 10 years […]

Coffees from Brazil: Chocolate, Simplicity and Some Surprises

Coffees from Brazil: Chocolate, Simplicity and Some Surprises

| May 8, 2018

For more than 150 years, Brazil has produced more coffee than any other country in the world. Coffee prices worldwide fall and rise on the slightest whisper of good news or bad news about Brazil’s next coffee crop. Brazil also is among the world’s most technologically advanced coffee producers. Nevertheless, for buyers of high-end single-origin […]

Women in Coffee: Why It Matters That “She’s the Roaster”

Women in Coffee: Why It Matters That “She’s the Roaster”

| April 9, 2018

Last summer, we began our exploration of women’s roles in the complex coffee supply chain by looking at the work of farmers—women who work in coffee production as pickers, managers, members of cooperatives, and owners of small farms. In this month’s report, we turn our attention to those women who are crucial in the next […]