Specialty coffee

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"Specialty coffee" was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used this term to discribe beans of the best flavor which are produced in special microclimates.

Specialty coffee is the term commonly used to refer to "gourmet" or "premium" coffee. Specialty coffee is grown in special and ideal climates, and are distinctive because of their full cup taste and little to none defects. The unique flavors and taste is a result of the special characteristics and composition of the soils in which they are produced.