Scaa Fine Coffee concept definition _ what is Fine Coffee? What are the boutique coffee beans

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I think the handsome word "Specialty coffee" is about to become a household name in China. There are many cafes with the name of boutique coffee in China (of course, Qianjie coffee also hangs), but in fact, the meaning of the word "boutique coffee" is not so clear, so most people still cannot tell whether it is in line with the spirit of boutique coffee. Let's talk about the definition of boutique coffee.

Definition of SCAA Fine Coffee

The following is the answer to what is What is Specialty Coffee? on the website of the American Fine Coffee Association.

The sustainable development of fine coffee must be through the contribution of a group of people committed to maintaining high quality, not just one person in the coffee bean production process.

From the beginning to the end, all links in the production chain must work together, abide by the norms and keep improving in order to create boutique coffee.

This is not a simple achievement, because a group of dedicated operators, there are a lot of boutique coffee blooming around the world, even around you.

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In the past, the eyes of fine coffee sometimes focused on the production process of raw coffee beans, sometimes on roasting, sometimes out of the cup.

At present, SCAA seems to want to tell consumers that the "boutique coffee" that is really delivered to you is the result of the joint efforts of every link, which is actually a relatively pertinent definition, because if anything goes wrong, the boutique coffee in front of you may really become a bad bad coffee.

SCAA also describes the important roles in the production process, so let's move on:

Get to know people who are committed to fine coffee

Farmers

High-quality coffee began with generations of producers who tried their best to grow high-quality coffee and had to take good care of the selected altitude and climate for several years before the first harvest. The boutique coffee maker dedicated his or her life to improve the best quality coffee in the world.

For them, quality is the most important consideration, not production. Only when the coffee is flawless and in the most mature state can it move on to the next production process.

For farmers, trade with quality and conscientious buyers as much as possible in order to make higher profits to support their personal, family and community lives.

Raw bean merchant

The raw beans are then taken over by raw bean merchants, some of whom are certified by SCAA cup side specialists or coffee quality appraisers of the Coffee quality Institute (CQI).

Their professional cup testers can acutely distinguish the quality of coffee through cup testing and systematic brewing of coffee.

Through the cup test, cup testers will grade the coffee and determine which ones meet the quality requirements of the selected coffee to determine the items to be purchased, and they will also share their flavor description in the product packaging.

Raw bean merchants provide a great deal of information to coffee roasters and coffee workers.