Coffee evaluation standard Specialty coffee

Coffee producing countries have a unique set of standards for the classification and evaluation of coffee, which can be used as indicators of international sales.

In recent years, coffee consuming countries have begun to require the introduction of new evaluation criteria "the concept of boutique coffee".

Previous coffee evaluation criteria

1. The quality is highly evaluated by the place of origin

two。 Evaluate the quality by sieve

3. Evaluate the quality according to the proportion of screen and defective beans.

This evaluation standard is the tacit understanding of the international coffee market, and this trading habit has been fixed for a long time. About 30 years ago, the United States proposed that "it is impossible to correctly evaluate the taste of coffee by relying solely on the grading rules of coffee-producing countries!"

They began to look for a new standard grading method based on taste.

This is the prototype of "boutique coffee" < Specialty Coffee >.

The term "boutique coffee" < Specialty Coffee > appeared in 1978 when Ms. Nathan of the American Nathan Coffee Company < Knutsen Coffee Ltd. > put forward it at the international coffee conference and became popular.

Definition of "boutique coffee" < Specialty Coffee >:

"Coffee beans with unique flavor are cultivated under special climatic and geographical conditions."

"Special Geographic microclimates produce beans with unique flavor profiles"

As long as the producing country produces delicious coffee, the coffee consuming country is willing to pay a high price, and as long as the producing country provides delicious coffee, consumers prefer coffee.

Boutique coffee, which represents high-quality coffee, is the mainstream of the future, and coffee producers and consumers have rediscovered this extremely important information.