Specialty coffee is a term for the highest grade of coffee available, typically relating to the entire supply chain, using single origin or single estate coffee.[1][2] The term was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used specialty coffee to describe beans of the best flavor which are produced in special micro-climates.[3]
Specialty coffee is related to the farmers and the brewer what is known as the third wave of coffee,[4] especially throughout North America. This refers to a modern demand for exceptional quality coffee, both farmed and brewed to a significantly higher than average standard.
^"What is Specialty Coffee?". Specialty Coffee Association. Retrieved 26 August 2019.
^Gibson, Mike (13 August 2018). "Everything you need to know about speciality coffee". Foodism. Retrieved 26 August 2019.
^Malkin, Elisabeth (25 July 2017). "The Hot New Thing in Guatemala, Land of Coffee? It's Coffee". The New York Times. ISSN 0362-4331. Retrieved 26 August 2019.
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will be used in accordance with loose guidelines put forth by the SpecialtyCoffee Association of America: Variety: This rank of taxa delineates differences...
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International Coffee Agreement National Coffee Association SpecialtyCoffee Association of America Weinberg & Bealer 2001, pp. 3–4 "Coffee". Oxford English...
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of the SpecialtyCoffee Association of America; president of Association Scientifique International du Cafe (ASIC); and chairman of the Coffee Quality...
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