C&K NEWS

Why Specialty Coffee?

Raw coffee beans

When I first started drinking coffee, I’d never even heard of the term ‘specialty coffee’. I thought all coffee was the same but I quickly realised that wasn’t the case.

 

Specialty coffee is all about quality and taste. Great coffee starts with the coffee grower, whose family has likely spent generations perfecting their approach to farming the highest quality coffee in the world. Grown in carefully selected altitudes and climates, quality not quantity is their most important consideration. Only coffees free of defects and picked at their peak of ripeness will be sold onto the green coffee buyer.

 

Then there is the way in which the coffee is roasted. Roasting is an art and it requires a great deal of knowledge and experience to produce a speciality level coffee. Chris, our very own ‘coffee geek’ is obsessed with the art and science behind coffee roasting and he has worked closely with our roasters in both Italy and Northumberland, to ensure our coffee pods and beans are the most flavoursome they can possibly be.

 

When you take the time to find a coffee that has been produced with passion, you’re not only enjoying a higher quality coffee, which is packed full of taste and flavour, but you’re also committing to a higher standard of living for every person who contributed to your coffee along the way, which is pretty amazing in my opinion.

 

Once you’ve tried specialty coffee, you won’t want to go back.

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