If you can drink coffee, you also need to know coffee beans.

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The origin of raw coffee beans forms the independent personality of each cup of coffee. Colombia, Ethiopia, Brazil or Thailand must have a different taste. What is more important is to study coffee beans (Origin coffee) that grow in a microclimate and produce authentic flavor, just as the red wine world pays attention to grape and local flavor. If you know how to drink coffee, you must first know beans. This is called boutique coffee (Specialty coffee).

In 1982, the American Fine Coffee Association (Specialty Coffee Association of America, referred to as SCAA) was established to train a group of cup testers (Cupper) like wine tasters. They scored 100 out of 100 points according to the water content, size uniformity, aroma and durability of coffee beans, and those who scored 80 or more were called fine coffee. The subsequent emergence of the non-profit organization Coffee Quality Institute (CQI) institutionalized the scoring system, known as Q Coffee System.

On the quality of boutique coffee, you can refer to the results of Cup of Excellence (CoE). In order to promote the evaluation meeting of coffee farmers in Central and South America who exchanged blood and sweat for high-quality coffee, only those who scored 84 points or more after three rounds of screening were eligible to be printed with the CoE logo, and those who did not score enough at any stage would be kicked out.