Specialty coffee is a term used to describe high-quality coffee that is grown, harvested, and processed using specific techniques and that has a distinct and unique flavour profile. Specialty coffee is considered to be a step above regular or commercial coffee, and it is often produced by small-scale farmers and cooperatives.
Specialty coffee is graded and evaluated based on a set of standards established by the Specialty Coffee Association. These standards take into account factors such as the coffee’s flavour profile, aroma, acidity, body, and aftertaste.
Coffee that scores 80 points or higher on a 100-point scale is considered to be specialty coffee. Coffee that scores between 75 and 79 points is generally deemed not to be specialty coffee.
Specialty coffee is grown in many regions around the world, and it is often associated with specific regions and countries, such as Ethiopia, Colombia, and Costa Rica. Each region has its unique environmental factors, such as soil, altitude, and climate, which contribute to the unique flavour profile of the coffee.
Specialty coffee is often sold as single-origin coffees, which allows the consumer to taste the unique characteristics of a specific farm or region. It is also used by specialty coffee roasters to create unique and exclusive blends and to offer a unique coffee experience to customers.
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