Produced by smallholding farmers around the Murundo Washing Station, entirely of the Bourbon variety of Arabica, and processed by the traditional washed method (fruit skin and pulp 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
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Yaye Chericho Ethiopia Espresso
Produced by smallholding farmers and processed by Faysel Abdosh, from trees of the 774110 and 74158 varieties of Arabica, and processed by the washed method (fruit skin and pulp removed before drying) and an extended 72-hour fermentation period. JBC Coffee Roasters’ vision is simple: “Let the coffee lead the way” through sourcing and roasting the best and most unique coffees available and
Putra Gayo Sumatra Espresso
Produced by smallholding farmers, from trees of the Ateng, Bor Bor, Catimor and Timor varieties of Arabica, and processed at Iwannitosa Putra’s Putra Gayo wet mill by the washed method (fruit skin and pulp 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
Putra Gayo Sumatra
Produced by smallholding farmers, from trees of the Ateng, Bor Bor, Catimor and Timor varieties of Arabica, and processed at Iwannitosa Putra’s Putra Gayo wet mill by the washed method (fruit skin and pulp 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
Kagunyu Kenya
Produced by smallholding farmers, from trees of the SL28 and SL34 varieties of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying) at the Kagunyu Washing Station. 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
Buesaco Colombia Espresso
Produced by smallholding farmers, from trees of the Caturra, Colombia and Castillo varieties of Arabica, and process by the traditional washed method (fruit skin and pulp 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
Kariaini Kenya
Produced by smallholding members of the Mwirua Farmers Cooperative Society, from trees of the SL28, SL34, Ruiru11 and Batian varieties of Arabica, and processed by the traditional washed method (fruit skina dn pilp removed before drying) at its Kariaini Factory. JBC Coffee Roasters’ vision is simple: “Let the coffee lead the way” through sourcing and roasting the best and most unique coffees
Yaye Chericho Ethiopia
Produced by smallholding farmers, from trees of the 74110 and 74158 varieties of Arabica, and processed by Catalyst Trade’s proprietary 72-hour extended fermentation, in which traditionally washed coffee is fermented for 72 hours. 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
Mukwinja DR Congo
Produced by smallholding farmers, from trees of the Bourbon and Typica varieties of Arabica, and processed by the washed method (fruit skin and pulp removed before drying) at the Mukwinja Washing Station. 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
Buesaco Colombia
Produced by smallholding farmers, entirely of the Caturra variety of Arabica, and processed by the washed method (fruit skin and pulp 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
Wilton Benitez Geisha
Produced by Wilton Benitez, entirely of the Geisha variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After
Nkanda #7 Burundi
Produced by smallholding farmers from the Tangara community, entirely of the Red Bourbon variety of Arabica, and processed by the traditional washed method (fruit skin and pulp 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
Cordillera de Fuego Costa Rica
Produced by Luis Eduardo Campos, from trees of the Caturra and Catuai varieties of Arabica, and processed by the anaerobic natural method (fermented in an oxygen-free environment, then dried in the whole fruit). 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
Nyeri Hill Kenya
Produced at Nyeri Hill Estate, from trees of the SL28, SL34 and Riuru 11 varieties of Arabica, and processed by the traditional washed method (fruit skin and pulp 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
Santuario Peru
Produced by smallholding members of the Santuario Cooperative, from trees of the Caturra, Bourbon, Pache, Catimor and Typica varieties of Arabica, and processed by the traditional washed method (fruit skin and pulp 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
A Deeper Look at Coffee Review’s Top 30 Coffees of 2023
In 2023, Coffee Review blind-tasted more than 3,000 coffee samples from hundreds of leading roasting companies and coffee producers around the world. We ultimately published nearly 600 reviews on CoffeeReview.com over the course of the year. The Top 30 Coffees of 2023 is our editors’ ranking of the 30 most exciting of these coffees, representing roughly 5 percent of the coffees we
Ichamama Kenya
Produced by smallholding farmers, from trees of the SL28, SL34, Ruiru 11 and Batian varieties of Arabica, and processed by the traditional washed method (fruit skin and pulp 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
La Candelilla Geisha Natural Costa Rica
Produced by Ricardo Hernandez Naranjo of Finca La Candelilla, entirely of the Geisha variety of Arabica, and processed by the natural method (dried in the whole fruit). 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
El Lechero Peru
Produced by Herlinda Manchay Cruz, from trees of the Bourbon and Catimor varieties of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Certified USDA Organic and Fair Trade. 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
Wilton Benitez Java
Produced by Wilton Benitez entirely of the Ethiopia-derived Java variety of Arabica, and processed by a version of the carbonic maceration method involving two fermentation phases in closed tanks injected with CO2, with the fermentation of the whole fruit preceded by sterilization with ozone gas and ultraviolet light and with yeasts added to the fermentation. JBC Coffee Roasters’ vision is simple:
