Evaluating coffees has very different implications from evaluating wines, beers or cigars.

The reason: Coffee is a continually changing collaboration rather than a fait accompli in a bottle or box. Good wines get put in bottles in the winery, usually by the same people who grow the grapes and produce the wine. Although wine changes while inside the bottle, that change is reasonably predictable.
On the consuming end, all that needs to be done to enjoy a wine is to properly store the bottle, open it, pour the wine (in some cases after a proper interval), taste it, then carry on about what you're tasting.

Coffee, on the other hand, is a trans-oceanic collaboration that invites the consumer to assume a much more active role than do other beverages, after being carefully picked from the plants, and carefully dried, and chosen by a knowledgeable green bean buyer, and leaving the hands of an agricultor... the coffee has to be roasted fresh to the roast level that best brings out its better flavor qualities, and then used soon, and transformed into the beverage that we all know,by skilled ,careful and knowledgable hands.