What exactly is the definition of boutique coffee? what elements does boutique coffee contain?

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As a proper term, boutique coffee (Specialty Coffee) was first put forward by Ms. Erna Knustsen, who is known as the godmother of boutique coffee, in the Tea and Coffee monthly (Tea& Coffee Trade Journal) in 1974, which showed that "only in the most favorable microclimate and soil and water can we cultivate boutique coffee with unique flavor". The aim is to distinguish it from the commercial coffee in New York futures market.

What exactly is the definition of "boutique coffee"? The following is a translation excerpt of the definition of "boutique coffee" by the three largest boutique coffee associations in the world: (European Fine Coffee Association SCAE, American Fine Coffee Association SCAA, Japan Fine Coffee Association SCAJ)

SCAE-Authorised-Trainer

European Fine Coffee Association SCAE:

Boutique coffee is [after consumers drink, give carefully carved high-quality coffee evaluation], this cup of coffee will have a unique quality and outstanding flavor, different from the general coffee available everywhere, European boutique coffee admits that the market supply of boutique coffee has its limitations, it does not belong to the coffee service that can be consumed everywhere, but with the highest standard of raw beans through superb baking technology. All raw beans and cooked beans adopt high-standard storage specifications, and then brew high-quality coffee with high-standard brewing technology.

SCAA, American Fine Coffee Association

Boutique coffee is completed by the five people who pursue quality all their lives. From beginning to end, these people maintain a consistent standard of excellence to ensure quality, and as a priority, all participants can work together. They can't do without! They include "coffee farmers", "raw bean buyers", "bakers", "baristas" and "consumers". In the overall cycle from production to consumption, we work together to achieve the true meaning of boutique coffee.

Carefully select the most suitable variety and plant it 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 deliver them to customers with zero defects in the transportation process. After the superb craftsmanship of the roaster, it leads to the richest regional flavor, and then brews delicious coffee in a recognized way of extraction.

SCAJ, Japan Fine Coffee Association

Boutique coffee is [consumers drink coffee with excellent flavor, willing to give good comments, and consumers are satisfied]; the definition of excellent flavor means that the coffee flavor can leave a clear impression, sour, bright, crisp and special, and the coffee has a sweet aftertaste. As for coffee itself, all stages from raw beans to a cup of coffee can implement consistent and strict production procedures, unified procedures and strict quality management. Only coffee that meets the above conditions belongs to high-quality coffee.

From the definition of fine coffee by the three major boutique coffee associations in the world, it can be found that fine coffee refers to all the processes from "one cup of coffee seed to one cup of coffee". Only by taking good care of every link and understanding the source to the end can we understand "fine coffee".