The definition of boutique coffee

According to the newly revised definition of the Fine Coffee Association of America:

Boutique coffee is "carefully selected the most suitable variety, planted in the altitude, climate, soil and water environment that is most conducive to the development of coffee flavor; careful washing and sun processing, select the most advanced raw beans without defects, and delivered to customers with zero defects in the transportation process; after the roaster's superb craftsmanship, lead to the richest regional flavor, and then with recognized extraction standards, make delicious coffee."

It can be seen that the processing process of coffee beans is complex, as long as any step goes wrong, it will fall short of success and fail to join the ranks of boutique coffee.

Compared with commercial beans, boutique coffee has an obvious "regional flavor", sour and mellow, with sugar or cream as if it were a natural thing. Boutique coffee emphasizes the "regional flavor" of each producing area or manor, so it is mainly single origin, with more emphasis on fresh roasting and the courage to mark "baking date" to distinguish it from stale or non-boutique coffee.