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What is the difference between high-quality coffee beans and ordinary coffee beans introduction to the source of high-quality coffee beans

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Gradually, in the middle of the 19th century, coffee farmers began to cut coffee more attentively. Although at that time, the aim was to make the quality of coffee better by germplasm, but I thought it was true that we had to rely on good quality in exchange for a better price. After that, we broke the layers of traders and turned to be able to purchase coffee beans directly from the origin or manor, mainly to resist the large number of purchases and collection by European traders.

Gradually in the 19th century, coffee farmers began to cut coffee more carefully, although at that time it was to make coffee quality better by germplasm, but I think it is true to rely on good quality in exchange for better prices, and then it is to break the layers of traders, and instead can purchase coffee beans directly from the origin or manor, mainly to resist a large number of purchases and collections by European traders. This emphasis on quality coffee beans was innovated by Erna Knustsen, the godmother of specialty coffee, in the 1974 issue of Tea & Coffee Trade Journal to explain that only the most favorable altitude, soil and climate can produce specialty coffee with unique flavor, and at the same time, it is also compared with bulk commercial low-cost coffee blends. Later, she and five other people jointly founded the American Specialty Coffee Association in 1982. The word "boutique coffee" was known globally, and it was not until after 2000 that it gradually moved from the niche market to the mass market.

Coffee grows mainly in tropical areas centered on the equator and between 25 degrees north and south latitude; Coffee is grown in more than 70 countries in the world, and "fine coffee" pays attention to Terroir (regional flavor), climate or altitude of producing area or manor, sunny or shady side of coffee tree, valley climate or dry, rainy or humid heat, temperature difference between day and night, etc. These complex combinations of weather, soil and water cut coffee with different flavors, so without unique "regional flavor", it is not fine coffee, but reduced to lack of fragrance, monotony, Bitter, cheap coffee that must be sweetened to taste good. Carefully washed and sun-dried, hand-picked, flawless green beans, good roasters to interpret its flavor, and finally by organizations such as SCAA to "Cupping" rating, basically these judges score above 80 points, can be called Specialty Coffee "fine coffee," better fine coffee, even cup test score above 95 points