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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.