To be clear to all our customers, we try to help them better understand the terminology of "expertise" when teaching coffee. Whether you're a connoisseur, passionate or occasional consumer, we want you to be able to easily choose the right coffee to suit your taste and enjoy your coffee to the fullest when ordering for home use or in the coffee shop.
Today we're going to give you a little more insight into what makes a coffee "special".
Specialty coffee is a subcategory of Arabica Single Origin coffee.
Origin Arabica coffee is divided into two major groups: Specialty coffee and premium coffee. All types of coffee that do not fall into these two categories are of extremely low quality and the identifier we mentioned in the article on Single Origin
(traceability) starts to disappear and only coffee is used in very large volumes. . . .
How is Specialty Coffee Evaluated?
In order to distinguish between specialty coffee quality types, the Specialty Coffee Association (SCA) has developed a rating scale with a maximum SCA score of 100. Specialty coffee is an Arabica coffee with an SCA score above 80, or just one with an SCA score above 84, according to some companies in the industry.
There are more than 30 types of coffee-based beverages.
Initially, terms such as "house coffee" and "specialty coffee" meant that the coffee was the Arabica variety, and this fact no longer needs to be specified. However, Arabica is no longer the only thing of interest to connoisseurs. Although it is seen as a poor quality coffee, in recent years Robusta coffee has started to attract supporters and develop similarly to Arabica. There are organizations that evaluate it and score it similarly.
As a result;
The momentum of quality coffee is very dynamic, but while some definitions and categories can change quite quickly (although it doesn't matter), the essence always remains the same.