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Specialty coffee
Specialty coffee is a term for the highest grade of coffee available, typically relating to the entire supply chain, using single-origin or single-estate coffee.[1][2] The term was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used specialty coffee to describe beans of the best flavor which are produced in special micro-climates.[3]
Specialty coffee is related to the farmers and the brewer what is known as the third wave of coffee,[4] especially throughout North America. This refers to a modern demand for exceptional quality coffee, both farmed and brewed to a significantly higher than average standard.
- ^ "What is Specialty Coffee?". Specialty Coffee Association. Retrieved 26 August 2019.
- ^ Gibson, Mike (13 August 2018). "Everything you need to know about speciality coffee". Foodism. Retrieved 26 August 2019.
- ^ "Celebrating Erna Knutsen's Specialty Coffee". 25 Magazine: Issue 6. SCA News. Retrieved 26 August 2019.
- ^ Malkin, Elisabeth (25 July 2017). "The Hot New Thing in Guatemala, Land of Coffee? It's Coffee". The New York Times. ISSN 0362-4331. Retrieved 26 August 2019.
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