Specialty coffee is highest grade using single-origin or single-estate coffee. First used in 1974 by Erna Knutsen for best flavor beans in special micro-climates. Scored 80 points or above on 100-point SCA Cupping scale. Must have 0-5 defects per 350g milled beans
Modern coffee cultivation began in China in 1988. French missionary introduced coffee to Yunnan in late 19th century. Government, World Bank and UNDP initiated coffee cultivation program
Native to western and central Africa, reaching up to 20m height. Trees are harvested using ladders and have largest coffee parts. Beans are teardrop-shaped with unique asymmetric shape. Contains lowest caffeine concentration among coffee varieties
Coffee bean is a seed from Coffea plant, found in red or purple coffee cherries. Peaberries (single seeds) make up 10-15% of coffee beans. Arabica and Robusta are main varieties, accounting for 60% and 40% of global production
Two main coffee species: Arabica in Latin America and Robusta in Africa. Arabica produces milder, more flavorful coffee with higher caffeine content. Both species require temperatures between 73-82°F and 60-80 inches annual rainfall
Coffee cherries contain two seeds, with 5% having single peaberry seeds. Three processing methods: dry, wet, and semi-washed methods. Green coffee is ready for roasting after processing