What is Specialty Coffee?
All coffee beans are graded out of a possible score of 100. This grading process is called “cupping”.
The coffee must have been cupped by a certified Q Grader (coffee taster).
Coffees are scored for aspects such as clarity, sweetness, acidity, mouthfeel and aftertaste.
In addition, if too many defective beans are found in a sample of unroasted beans, those defects will cause the coffee to be automatically disqualified from specialty status.
To meet the broadest definition of specialty, a coffee must have a cup score of 80+ points.
For us, we find that only coffees scoring above 84 points, and with full traceability back to the farmer who has produced the coffee, meet our criteria for quality.