Specialty coffee was first used in 1974 by Erna Knutsen. Knutsen used this term to describe beans of the best flavor which are produced in special conditions. According to the Specialty Coffee Association of America (SCAA), coffee that scores higher than 80 points (from 1 to 100) is graded “specialty coffee”. The journey of coffee is long and complicated. There are multiple stages during which it can be ruined, and even one ruined coffee bean can turn pot of specialty coffee into low quality coffee with bitter taste. So, how do you know if the coffee you are having is really a "specialty coffee"? The only way to understand it, is by knowing how the process from bean to cup works. Check the p


Is, probably, the most common mistake among coffee enthusiasts. When someone is talking about Supremo coffee, they are not talking about the quality, neither the variety. They refer to the bean size. Before coffee is roasted, the beans are separated by size. This helps to have a homogenic, perfect roast, which makes you enjoy a better cup of coffee. When the beans are separated in Colombia they are categorized by screen size. Supremo represents the screens 18 and 17, then we have Excelso that represents the screens 16, 15, 14 and 13. Excelso is separated in other sub-categories as well. Many cooperatives around the world sell Supremo beans like the best variety you can get, which is a big li


For me as a Colombian is incredible how often we find this mistake, is very sad to see how people confuses the state Columbia (in the United States) with my amazing country Colombia. Next time someone is talking about amazing coffee, a mega-diverse country that limits with both the Pacific and the Atlantic ocean, remember that they are talking about COLOMBIA, not Columbia.

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