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Specialty coffee
Unique microclimates are where specialty coffee beans of unique sensory profiles are grown. The synergy which starts at the coffee farm is incredible and the distinctive areas having unique climatic conditions are where generations of coffee farmers perfect their growing methods, making sure that they produce the highest-quality bean and throughout the process, involving coffee buyers, coffee roasters, baristas and end consumers, quality has the highest priority. Making Specialty coffee does not involve one person, but a group of individuals equally enthusiastic about coffee and the story of its origin, who have great appreciation for every part of the specialty coffee lifecycle. Every person involved continuously strives to improve the quality of coffee and works on the promotion of its characteristics, aroma and taste that leave no one indifferent. Special accent, in addition to the country of origin, region, the farm and the farmer and also the variety, altitude, unique processing, aroma and flavor, is put on fresh roasting, grinding and making of this coffee and awareness of the dedication to its perfection, starting from the coffee farmer all the way to the end consumer. The quality of Specialty coffee is assessed by its appearance, bean size, unique aromas and flavors according to specific assessment, preparation and scoring protocols. Specialty coffee is any coffee that scores over 80 points on the 100-point SCA scale. Protocols have been defined by the International Coffee Association (ICA) and Specialty Coffee Association (SCA).