What is different about a speciality coffee?
A coffee qualifies as speciality coffee when it is given a mark above 80+ out of 100 by a panel of coffee tester that follow criteria set by industry organisation such as:
- The Specialty Coffee Association (SCA)
- The Coffee Quality Institute (CQI)
- The World Coffee Research (WCR).
These companies have combined their efforts to come up with a list of physical and sensory evaluations to define what a fine coffee is and therefore give it the speciality qualification.
On the sensory level, the SCA has introduced a 100-point scorecard to rate a coffee once it is brewed.
This rating takes into consideration different criteria such as aroma, sweetness, and acidity to standardize the evaluation of calibrated expert coffee tasters.
Under this scoring mechanism, any coffee that scores above 80 is qualified as a speciality coffee, while anything below is considered a commodity coffee.
With a mark of over 80 points, our coffee products are certified free of physical defects and will taste consistent and clean in the coffee cup.
Like others, speciality coffees are different from regular coffees in the sense that they are grown at higher elevations, are traceable and processed carefully once harvested.
To ensure a quality product, every step from growing to brewing is monitored and understood to improve our coffee beans every day.
