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The concept of specialty coffee started to be used in the US in the 70’ to indicate a product with specific environmental and climatic conditions, carefully selected to provide a unique taste and aroma.

Specialty coffee means that the coffee beans are roasted with specific methods that allow to extract their full aromatic potential. The attention is therefore put on the origin of the coffee, on the variety of a particular geographic area, but also on each passage of the production and supply chain.

While the coffee roaster pays great attention to the sustainability of the productions, to the quality of the coffee beans and to the roasting process, it is up to the skills of the barista to extract and serve a cup of coffee that reveals a distictive identity. 


Concretely, the definition of “specialty” is applied to high quality coffees that have obtained at least 80 out of 100 points through the standard tasting of SCA (Specialty Coffee Association)



A blend is a a coffee with a wide spectrum of flavours and aromas, created by the coffee roaster to offer a taste that can result complex and roundnormally palatable to a wide audienceA specialty coffee roaster shop will create a blend made of two or more single origins coffees. However, this goes at the expense of the organoleptic properties of every single variety.

For this reason many coffee lovers are dedicating time to taste the so called “single origins”, beans that are from a very specific geographic area, with peculiar carachteristics that vary widely and are connected to the climatic, environmental, and territorial conditions.

Within the single origin coffees we find the “Specialty Coffees”, which come from a very specific coffee plantation and micro-climatic areas. Therefore the definition of specialty coffee starts from the plantation, and the possibility to track back the whole production and supply chain up to the farmer who harvested the beans.

All this attention on the production and supply chain results in coffees with the gratest quality while making sure that process has been thoroughly etchical and sustainable.








What is that coffee lovers look for in coffees? Here are the organoleptic properties that are used to value coffees:

Acidity: this is one of the main properties in coffee and it strongly depends on the roasting and infusion (when the coffee is extracted). It is one of the main properties of high quality coffees, often found in bean farmed at high altitudes.


Bitterness: this is considered an expression of quality in coffees. The roasting process is essential as it could, if excessively applied, reduce the sweet notes in coffee highlighting too much the bitter ones.



Body: also important for a great espresso. The term is used to indicate the structure of the beverage on the palate. It can vary from light to strong, it is the expression of the aroma intensity.