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
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
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.