TO BE CONSIDERED ‘SPECIALTY’, COFFEE MUST MEET A NUMBER OF CRITERIA
1. Grown in regions with specific climates and altitudes and farmed sustainably by expert growers in small (usually independent) plantations so that farmers can continue to provide a high quality crop year after year and expect a fair price for it.
2. Traceable so customers know exactly where their coffee has come from – roasters often select coffee beans by travelling to meet the farmers in person.
3. Harvested at the peak of the coffee cherry’s ripeness; they’re sorted to remove insects, small stones and other defects before being washed or dried to remove the seed (coffee bean) from the fruit (coffee cherry).
ROASTED WITH CARE.
4. Beans are roasted lightly using temperature and time to bring out all of the flavours in the bean. They’re closely monitored during the roasting process with scientific principles applied to ensure the highest standards of quality and flavour.
BREWED WITH PRECISION
5. Prepared by an experienced barista who uses coffee, water, time and pressure according to a set ratio or 'recipe' to extract the full flavour of the coffee.