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The term specialty coffee describes a high quality and transparent coffee as opposed to conventional coffee. Conventional coffee accounts for the vast majority of production, particularly in Switzerland, and its price depends on fluctuations in world prices.
The specialty coffees themselves are rated following a points system. To qualify as specialty coffee, a coffee must:
- exceed 80 points / 100 according to the Specialty Coffee Association (SCA);
- have few minor defects, be free from major defects;
- have traceability that is guaranteed to the producer and
- ensure high quality throughout the coffee chain (growing, drying, importing, roasting, extraction and service).