ABOUT : SPECIALTY COFFEE
ABOUT : SPECIALTY COFFEE
What is Specialty Coffee?
In summary, high-quality coffee that meets the evaluation standards of specialty coffee associations around the world, based on the evaluation criteria of the International Coffee Association (SCA), and that also has special flavor characteristics that result from the distinct terroir and microclimate of the producing region, is generally referred to as specialty coffee.
The Specialty Coffee Association of Japan (SCAJ) defines specialty coffee as only coffee that scores 80 or above out of a total of 100 points.
An important element that accompanies this is the concept of "From seed to cup." This term refers to thorough quality control that allows information to be traced from the producer to the cup that we receive. Transparency that can be traced back to the producer guarantees high quality. Furthermore, producers must be fairly compensated and sustainability must also be evaluated, so it cannot be called specialty coffee simply because it is "delicious." Specialty coffee is one that meets international evaluation standards, traceability, sustainability, etc.
Cup Evaluation Items
It consists of eight categories: FLAVOR: flavor, AFTER TASTE: impression of aftertaste, ACIDITY: quality of acidity, MOUTH FEEL: texture in the mouth, CLEAN CUP: cleanliness of the cup, SWEET: sweetness, BALANCE: harmony and balance, and OVERALL: overall evaluation.
(8 points for each item + 36 points for base score = 100 points)
Top of Top: Top of Top
SCAJ, COE cup evaluation of 88 points or more (top quality cups in the top 10 or higher of the COE lot)
Top Specialty: Top Specialty
SCAJ, COE cup evaluation of 85 points or more (high-quality cups that are COE award-winning)
Specialty: Specialty
SCAJ, COE cup evaluation of 80 points or more