Scaa Fine Coffee concept definition is there a relationship between coffee varieties and boutique coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Boutique coffee Specialty Coffee

In 1974, Ms. Erna Knutsen of the United States proposed the term "boutique coffee Specialty Coffee" in the magazine Coffee and Tea. At that time, Ms. Knudsen worked as a coffee buyer at B.C. Ireland in San Francisco. She found that everyone ignored the quality of raw coffee beans, ignored the personality of raw beans in various producing areas, and even mixed a large number of robusta beans in comprehensive beans and instant coffee, just pursuing profits and providing demand in the industry. Therefore, she proposed the concept of boutique coffee "produced in a special microclimate environment, with the best flavor of good coffee" to advise the industry to improve the quality of coffee. So the term "boutique coffee Specialty Coffee" is still synonymous with all the good coffee in the world.

But in fact, the term "boutique coffee Specialty Coffee" has so far failed to give a 100% definition and can only be used as a classification standard within a range that most people in the coffee industry can agree with.

Carefully select the most suitable varieties, mainly Arabica species, and their derivative improved varieties, planted in the high altitude, climate and soil and water environment above 600 meters, which are most conducive to the development of coffee flavor.

In the process of growth, we need to go through good care and rigorous treatment, and we need to carefully select mature coffee cherries and harvest them in batches to ensure the quality of coffee cherries.

The organic farming method of planting coffee trees under shade without applying pesticides and chemical fertilizers can maintain the original appearance of the natural environment and do not affect the existing habitat ecology of wild animals, birds and insects.

Pick out impurities and bad beans before bagging, in order to avoid damp decay or catch the smell of other goods, rigorous packaging and shipping process are required to deliver to the buyer.

After the raw beans enter the baking plant, the roaster will roast a small amount according to the properties of the coffee, fully showing the aroma and characteristics of the coffee beans.

Boutique coffee is [after consumers drink, will give carefully carved high-quality coffee evaluation], this cup of coffee will have a unique quality and outstanding flavor, it does not belong to the coffee available everywhere. The whole process of achieving "boutique coffee" includes "coffee farmer", "raw bean buyer", "bean roaster", "barista" and

"consumers". In the cycle from production to consumption, the players of the five roles must work together on the premise of excellent quality in order to achieve the true connotation of "boutique coffee Specialty Coffee".

END