Gourmet Coffee, Green Mountain Coffee & Single Cup Coffee Makers

The Story of Coffee - Article on Critical Acclaim.

   Critical Acclaim.
   When it comes to great coffee, numbers count.
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Like wine, coffee is judged on its fragrance, aroma, acidity, body, flavor, balance and finish. Coffee professionals use words like “lush”, “complex” and “fruity” to describe their evaluations, which are based on precise sensory criteria.  

Kenneth Davids is editor of Coffee Review, one of the most respected and widely read coffee publications in the world. He conducts blind coffee “cuppings” and rates coffees based on a 100-point scale, similar to the one used in the wine industry. Coffee connoisseurs seek out coffees awarded a rating of 80 or above.

Each year we submit coffee to Ken for his independent review. We were thrilled when our Kenyan AA was awarded an astonishing 94 points. We were likewise proud and pleased when our Vermont Country Blend and Breakfast Blend both received an excellent 92. On average, our coffees scored 88.8 points—significantly higher than our better-known west coast and European competitors!

Great reviews like these only reinforce our belief in doing things the right way. We buy some of the world’s finest specialty coffee, then treat our beans with unique care to bring out fully developed flavors, distinctive aromas, and exceptional freshness.

Unlike many roasters, we roast each bean type before blending to optimize individual flavors. We use computer-controlled roasting profiles and laser testing to ensure consistency. Our blender uses gravity in a closed container, so it avoids crushing the beans and doesn’t expose them to oxygen. Finally, our water-cooled grinder protects our coffee from further roasting during the grinding process, and we package our coffee shortly after roasting to ensure freshness.

We've always known this type of care and hard work creates exceptional coffee…and the critics agree!

Coffee Shop Gourmet is a Licensed Distributor for  Green Mountain Coffee
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This Page last updated 07/16/2008