Buy your coffee now
Buy your coffee now
The term “specialty coffee” is being used more and more, but most people don’t know what it really means.
It's not a fad or a marketing label. It's a technical standard that defines quality.
If you don't understand this, you can't tell the difference between a good coffee and an ordinary one. And worse: you might be paying more without knowing why.
Specialty coffee is coffee that obtains more than 80 points out of 100 in an evaluation carried out under the standards of the Specialty Coffee Association (SCA).
This assessment analyzes factors such as:
It is a technical system.
It does not mean “premium” or “gourmet”. A specialty coffee meets three clear conditions:
You can find out:
From the farm to your cup:
If a stage fails, the cup result is lost.
Result:
flat, bitter, inconsistent flavor.
Result:
clean, recognizable and consistent flavor.
If you want to delve deeper into this context, check out the guide to
specialty coffee in Ecuador
It's not about the brand. It's about the process.
A specialty coffee involves:
Less is produced, but it's better.
That's why the price goes up.
This is where most people fail.
It's not enough to just say it on the label.
It must include:
If it doesn't have this, it's probably not specialty coffee.
A coffee that is well-crafted from the source:
In areas like Napo, Ecuador, these conditions allow the production of coffees with defined profiles when the process is properly controlled.
In projects where work is done on the farm, such as at La Cabaña, this control allows for maintaining real quality and complete traceability.
Thinking that all coffee tastes the same.
That happens when only commercial coffee has been tasted.
Specialty coffee is not about intensity.
Seek clarity.
Not all specialty coffees are the same.
If you're just starting out:
If you're looking for something more complex:
