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From the name above you may imply this coffee has something special in it which distinguishes it from other coffees. And you are totally right! The notion is quite new and was first given its name as we use it now in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. She used this term to outline the beans with the best flavor produced in regions with special microclimates. The notion “specialty coffee” is commonly used to describe a top notch coffee. in accordance with the Specialty Coffee Association of America (SCAA), coffee which picks up 80 points or more at the 100 points scale degree is leveled as 'specialty'. Such coffee is usually grown in a special and perfect climate which cannot be prototyped in any other place than this. This coffee is notable for its full taste and almost zero defects. All those singular characteristics, such as taste and flavor are obtained through a special soil structure and unique features of such sort of coffee. The demand for specialty coffee has been rising with years. On the US market, for example, its share has grown from 1% to 20% in the last 25 years. In order to control coffee industry, in particular that is responding for specialty coffee, all people involved, such as growers, producers, traders, etc. have found trade associations. Such establishments exist both in producing and consuming countries. Consuming countries’ associations: Producing countries’ associations:
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Specialty Coffee
Specialty Coffee
