Shop the Top 30 Coffees of 2022

Coffee Review‘s mission is to help consumers find superior quality coffees and, in the process, help recognize and reward the farmers and roasters who produce those superior quality coffees.  Many of our readers seek out highly rated coffees for their own enjoyment or as thoughtful gifts for coffee lovers.  Coffees that appear in Coffee Review’s Top 30 are particularly popular.  They often sell out quickly.

We’re pleased to help facilitate your shopping and gift-giving by providing links to roasters’ websites where Top 30 coffees may be available for purchase. As of the morning of Wednesday, November 23, 2022, the Top 30 coffees below were available for purchase on roasters’ websites:

No. 1 | Review | Shop | PT’s Coffee Roasting Co., Yemen Haraaz Red Mahal Aqeeq ul Station Natural, 97 points – $35.00/8 ounces

No. 2 | Review | Shop |Kakalove Cafe (Taiwan), Guatemala Washed El Injerto EI05 Read more

Celebrating Traditional Excellence: Classic Coffees from Central America

Red Bourbon cherries growing on Gloria Rodriguez’s Finca Nejapa in the Apaneca-Ilamatepec growing region, El Salvador. Courtesy of Chromatic Coffee.

For many North Americans, the classic coffees of Central America constitute the essential experience of fine coffee. Until relatively recently, wet-processed or washed coffees from traditional tree varieties produced by a string of Central American countries — Guatemala, Nicaragua, El Salvador, Costa Rica, Honduras, Panama –  typically appeared near the top of specialty coffee menus. But that classic Central America cup has been under duress for decades, pressured by macro factors like coffee economics and climate change, as well as by changing trends in specialty coffee itself.

How is that classic Central America cup faring today? Will a coffee lover who has retained (or recently developed) a taste for the often bright, usually balanced, quietly nuanced Central America cup find satisfying examples on contemporary specialty roasters’ websites and café menus?… Read more

Classic Origins, Mission-Driven Companies: 9 Roasters New to Coffee Review

 

Our monthly reports are a bit like a coffee grab bag — we never know what kinds of submissions we’re going to receive, but we always get some surprises that steer the month’s given theme in specific directions. And that’s really the point with our reports: to pose a question and see what potential answers surface. The end result is never comprehensive, but it’s always engaging and intriguing.

This month, we were curious about roasters whose coffees we’d never cupped before, of which there are many. So, it was exciting to see what submissions landed — coffees from veteran roasters to newbies, spanning the U.S., Canada and Taiwan — and to introduce the work of roasters entirely new to Coffee Review to our readers.

We review nine coffees here, ranging in score from 92-94, and the themes that emerged in our cupping include intentionality, transparency, mission, and, of course, Read more

Mexico Coffee: Processing Innovation, Cooperatives, and the Tradition of Collaboration

Coffee is spread out on a concrete patio to dry in Chiapas, Mexico. Photo by Kim Westerman.

 

While Mexico is somewhat under the radar when compared to more popular coffee origins, the country has been producing coffee since the late 18th century, and given recent developments, may well be poised to become a model for coffee production in the 21st century. In this month’s report, we review nine exceptional coffees from four different Mexican growing regions.

Coffee farmers everywhere face various barriers to success — some more than others — including climate change, pests and plant diseases, and prices for their annual crop too low to survive on. But narratives of resilience also abound, and if our findings in this report are any indication, Mexico may be a prime example of both increased quality and improved infrastructure achieved in the face of adversity, developments boding well for … Read more

Everyday Single-Origin Coffees: At the Intersection of the Familiar and the Exceptional

Spreading coffee fruit for drying in Ethiopia. Courtesy of Royal Coffee NY.

 

While there is much to be said for the new and different in coffee — for surprising new cup profiles generated by the latest processing methods, tiny lots of coffee produced from newly rediscovered tree varieties — there is also a lot to be said for the pleasures of consistency. Even for those coffee lovers willing to pay big bucks for a few extraordinary cups of a super-distinctive Geisha fermented in sealed tanks with special yeasts, the morning may come when they may want a cup that pleases less with surprise and more with everyday satisfaction. Something special, but perhaps not $80-per-four-ounces special. The same reasonably priced special cup they enjoyed last week, say, or two weeks ago, or even last month. 

And although predictable satisfaction can be gotten from blends, a blend can be, at the Read more