What is Specialty Coffee?
The term
The term “specialty coffee” was coined by Erna Knutsen in 1974 and was first introduced to the coffee community at the International Coffee Conference in Monterey (France) in 1978.
The meaning of “specialty coffee” is simple - it’s green high quality coffee beans that were produced in limited volume, grown in unique microclimatic conditions (terroir), purchased from small manufacturing companies, and have a unique flavor and aroma characteristics.
The term is used to refer to a “different” coffee that is qualitatively different from anything on the market. According to various sources, there is about 10-15% of specialty coffee produced in the world. The remaining 85-90% is commercial coffee, exactly the one that produces by giant companies, and which we are used to seeing on the shelf in the store.
Since the Erna Knutsen time, much has changed in the definition, but the core stayed unchanged - Specialty coffee is always about taste and quality.
Coffee Association
The slogan of the Specialty Coffee Association Of America (SCAA) before the merger was “Because great coffee doesn't just happen” and we cannot agree more!
Behind one cup stands the work of hundreds of people. In fact, this is high quality coffee, about which we know almost everything. The production process of such coffee is given close attention and monitored for compliance with international standards at all stages of production from sprout to cup.
Standards
To control the high quality of coffee, the Association has developed Standards for:
- green coffee
- cupping (professional coffee tasting)
- water for brewing
- brewing
Coffee Quality Institute
In 1996 was established the Coffee Quality Institute (CQI), a non-profit organization working internationally to improve the quality of coffee and the lives of the people who produce it. The main goal is to develop coffee quality standards, implement them in the countries of origin and help farmers produce a better product that will allow them to earn more.
CQI also trains Q-Graders, who provide independent coffee grades.
Requirements
Coffee Quality Institute (CQI) requirements for specialty beans are:
- Arabica
- growth at an altitude of more than 1000 m
- beans of one crop (each country of origin has its own harvest time)
- no primary defects and less than 5 total defects per 350g green coffee sample, SCA - 0 Quakers, CQI no more than 3 Quakers in a 100g roasted sample;
- beans received 80 points and more out of 100 possible at cupping (professional tasting).
We work with high quality coffee beans and try to find the most interesting lots in the assortment, which correspond to our ideas about the taste of specialty coffee.
Principles
In an interview, Erna Knutsen said: "Here are my slogans - drink good coffee and be honest." Throughout her life, she carried a tremendous joy and an unchanging desire to enjoy life. And we absolutely share these principles.