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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 photo gallery, we show you step by step the process of coffee. Colombian Spirit team is present from day 1 to the final stage which is giving you the best Colombian green coffee.

So, as you can see, the Specialty Coffees involve a long process of very hard and careful work. Where any small mistake can take away the properties of an excellent coffee, and change into something you don't enjoy drinking.

In Colombian Spirit we promote the best practices. The biggest value we can share is the education of farmers, starting with the selection of the coffee variety that accommodate to their property, going through planting, picking, processing and drying. The only way of having better practice and education is by paying premium prices, and ensure farmers invest in their lands and wellbeing.

Cooperatives and other importers pay farmers market price, giving them no chance to reinvest in their land, and living with no possibility of a better future. We are changing that.

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