You might’ve seen “specialty coffee” labels and thought—marketing buzzword? Actually, it’s more like the Oscars of coffee. 🏆☕
➡️ Specialty coffee isn’t a casual term. A bean must score 80+ points out of 100 by certified coffee graders to earn the title. But what goes into that score?
🔍 Behind the scenes:
Farming precision: Farmers only pick ripe cherries, often by hand.
Meticulous processing: Washed, natural, or honey methods—all influence taste.
Expert roasting: Light roast to highlight fruitiness? Medium roast to balance complexity? It’s an art.
💡 These coffees can showcase dazzling flavors—blueberry, bergamot, even red wine. It’s not flavoring—it’s how the bean is grown and handled.
📈 Why care?
You’re drinking a product of craftsmanship and care.
You support fairer trade, as many specialty roasters use direct trade.
You elevate your palate and start noticing flavor notes beyond “bitter” or “strong”.
So next time you see a specialty coffee bag, look for the score, the origin, and the roaster’s notes—they’re clues to a sensory experience worth slowing down for.
Question for you: Have you ever tried a coffee that changed what you thought coffee could taste like?
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