Kenneth Davids

2 weeks ago | coffeereview.com | Kenneth Davids

Coffee Review readers are doubtless aware of one of American specialty coffee’s most persistent taboos: Thou shalt not roast or sell coffee from trees of the Robusta species. For decades, the North American specialty coffee world has avoided having anything to do with the Robusta (Coffea canephora) species, the hardier, cheaper alternative to Coffea arabica that typically supplies around 40% of the world’s coffee.

Jan 9, 2025 | coffeereview.com | Kenneth Davids |Ron Walters

Coffee Review’s tasting reports aim to answer coffee questions that can only be answered by tasting the coffees that pose the questions. Usually, this means blind-tasting a whole lot of coffees — 50 to 100 per article — and reporting honestly on what we find, including calling attention to the finest of these coffees with reviews and ratings. In 2025, we plan five such tasting reports.

Dec 12, 2024 | coffeereview.com | Kenneth Davids |Ron Walters

In 2024, Coffee Review blind-tasted over 3,000 coffee samples from hundreds of leading roasting companies and coffee producers around the world.  Over the course of the year, we published more than 600 reviews on CoffeeReview.com. The Top 30 Coffees of 2024 list is our editors’ ranking of the 30 most exciting of these coffees, representing roughly 1 percent of the samples we cupped and 5 percent of the coffees we reviewed. This is the 12th year we have compiled our Top 30 list.

Dec 12, 2024 | coffeereview.com | Kenneth Davids

The latest controversy to stir up the world of fine coffee is a debate over the legitimacy of creating unique-tasting green coffees by adding natural fruit to the fermentation tank during processing.

Oct 11, 2024 | coffeereview.com | Kenneth Davids

There was a lot of soulful, old-fashioned coffee pleasure to be had among the 38 single-origin Guatemala coffees we tested for this month’s report, along with a few discreet sensory shocks and surprises. Given the waves of experimentation with processing methods pursued by Central American coffee producers over the last couple of years, I thought we might need to finesse our way through trade-offs between flamboyant fruit-forward anaerobic ferment experiments and classic washed coffee tradition.