Modern Era
The Specialty Coffee Revolution
The specialty coffee revolution, beginning in the 1960s and accelerating in the 2000s, transformed coffee from a generic commodity into a craft product...
Key Takeaways
- Erna Knutsen, who coined 'specialty coffee' in 1974, was a secretary at a coffee importing company who became one of the most influential figures in coffee history.
- Alfred Peet mentored the founders of Starbucks, who originally bought coffee from Peet's before starting their own roastery.
- Howard Schultz was so inspired by Italian espresso bars that he left Starbucks (where he was an employee) to start his own espresso bar, Il Giornale, before buying Starbucks in 1987.
- The AeroPress, invented by Alan Adler in 2005, spawned a global community of recipe developers and annual world championships.
- The term 'third wave' was coined by Trish Rothgeb in 2002, distinguishing the craft-focused movement from the second wave (Starbucks-era espresso drinks).
- The Hario V60, designed in 2004, became the most iconic brewing tool of the specialty movement and is used in world brewing championships.
- Specialty coffee represents only 10-20% of global coffee volume but commands prices 2-5x higher than commodity coffee.
The specialty coffee revolution, beginning in the 1960s and accelerating in the 2000s, transformed coffee from a generic commodity into a craft product...
The specialty coffee revolution, beginning in the 1960s and accelerating in the 2000s, transformed coffee from a generic commodity into a craft product...
Timeline
1962
International Coffee Agreement established to stabilize global coffee prices
1966
Alfred Peet opens Peet's Coffee in Berkeley, California
1971
Starbucks opens its first store in Seattle's Pike Place Market
1974
Erna Knutsen coins the term 'specialty coffee' in Tea & Coffee Trade Journal
1982
Specialty Coffee Association of America (SCAA) founded
1987
Howard Schultz buys Starbucks and begins national expansion
1990s
SCAA establishes cupping protocols and quality grading standards
1999
Cup of Excellence program established
2002
Trish Rothgeb coins the term 'third wave coffee'
2004
Hario V60 released, becoming the iconic specialty brewing tool
2005
AeroPress invented by Alan Adler
2007
World Barista Championship established
2018
SCAA and SCAE merge to form the Specialty Coffee Association (SCA)
Important People
Erna Knutsen
Coined the term 'specialty coffee' in 1974 in an interview with Tea & Coffee Trade Journal, referring to single-origin coffees from specific microclimates. She pioneered the concept that coffee should be valued for origin and quality rather than treated as a generic commodity.
Alfred Peet
Dutch-American roaster who opened Peet's Coffee in Berkeley, California in 1966. He introduced high-quality, dark-roasted coffee to America and mentored the founders of Starbucks. Peet is considered the father of American specialty coffee.
Howard Schultz
Transformed Starbucks from a small Seattle roaster into a global coffee empire. Schultz introduced the Italian espresso bar concept to America and made specialty coffee a mass-market phenomenon.
Trish Rothgeb
Coined the term 'third wave coffee' in 2002 in The Flamekeeper newsletter. The third wave movement treats coffee as a craft product (like wine) rather than a commodity, emphasizing origin, roasting craft, and brewing precision.
Alan Adler
Invented the AeroPress in 2005, a brewing device that became iconic in specialty coffee for its versatility and the community of recipes that developed around it. Adler is also known for inventing the Aerobie flying ring.
Important Discoveries
1974
Specialty coffee concept
Erna Knutsen coined 'specialty coffee' to describe single-origin coffees from specific microclimates, distinguishing quality coffee from commodity-grade coffee for the first time.
1990s
Cupping protocols
The SCAA established formal cupping protocols and quality grading standards (80+ points = specialty), creating the scientific framework for coffee quality evaluation.
2002
Third wave concept
Trish Rothgeb defined the 'third wave' of coffee, treating coffee as a craft product with attention to origin, varietal, processing, roasting, and brewing, analogous to fine wine.
Historical Documents
1974
Knutsen's 'Specialty Coffee' Interview
Erna Knutsen's interview in Tea & Coffee Trade Journal where she first used the term 'specialty coffee,' defining a new category of quality coffee that would define the industry for decades.
1990s
SCAA Cupping Protocol
The Specialty Coffee Association of America's formal cupping protocol, establishing the 100-point scoring system and the definition of specialty coffee (80+ points).
2002
Rothgeb's 'Third Wave' Article
Trish Rothgeb's article in The Flamekeeper newsletter that defined the 'third wave' of coffee, articulating the movement's philosophy of treating coffee as a craft product.
Trade Routes
The specialty coffee revolution transformed coffee trade routes. Traditional trade involved multiple intermediaries: farmers sold to collectors, who sold to exporters, who sold to importers, who sold to roasters. The specialty movement introduced direct trade: roasters buying directly from farmers, cutting intermediaries and paying higher prices. The Cup of Excellence program (1999) created an auction system where farmers' best coffees were sold to the highest bidder. While traditional trade still dominates by volume, specialty direct trade has pioneered transparent pricing, quality premiums, and long-term farmer-roaster relationships.
Major Events
1966
Peet's Coffee opens
Alfred Peet opens Peet's Coffee in Berkeley, California, introducing high-quality, dark-roasted coffee to America and mentoring the Starbucks founders.
1971
Starbucks founded
Starbucks opens its first store in Seattle's Pike Place Market, initially as a roaster of whole-bean coffee, not an espresso bar.
1974
'Specialty coffee' term coined
Erna Knutsen coins 'specialty coffee' in Tea & Coffee Trade Journal, defining a new category of quality coffee.
1982
SCAA founded
The Specialty Coffee Association of America is founded, establishing standards, education, and community for the specialty coffee industry.
1987
Howard Schultz transforms Starbucks
Howard Schultz buys Starbucks and begins transforming it from a roaster into an espresso bar chain, making specialty coffee a mass-market phenomenon.
2002
Third wave defined
Trish Rothgeb coins 'third wave coffee,' articulating the movement's philosophy of treating coffee as a craft product like fine wine.
2005
AeroPress invented
Alan Adler invents the AeroPress, which becomes iconic in specialty coffee for its versatility and the community of recipes developed around it.
Political Influence
The specialty coffee movement has had significant political and social influence. It raised awareness of coffee farmer poverty and unfair trade practices, contributing to the Fair Trade movement. Direct trade and relationship coffee models challenged the commodity coffee system by paying premium prices for quality. The specialty movement also influenced consumer behavior: coffee drinkers became more educated about origin, processing, and brewing. Politically, specialty coffee has advocated for farmer welfare, environmental sustainability, and transparency in supply chains.
Religious Influence
While the specialty coffee revolution was less defined by religious influence than earlier coffee history, the movement's philosophy has quasi-religious elements: devotion to quality, ritualized brewing, and community around coffee. Third wave coffee culture has been compared to wine culture and even religious communities, with its rituals (pour-over ceremonies, cupping protocols), experts (baristas as priests), and evangelism (spreading the gospel of good coffee). Some specialty coffee companies explicitly frame their mission in ethical or spiritual terms, emphasizing sustainability, fairness, and connection to origin as values.
Economic Influence
The specialty coffee revolution transformed coffee economics. While specialty coffee represents only about 10-20% of global coffee volume, it commands premium prices that have raised the economic floor for quality coffee. Direct trade models pay farmers 2-5x more than commodity prices, improving livelihoods. The Cup of Excellence auction system has paid farmers record prices for exceptional lots. Specialty coffee has also created new economic roles: micro-roasters, specialty baristas, cuppers, and coffee educators. However, specialty coffee remains a small fraction of the global market, and the majority of coffee farmers still live in poverty.
Scientific Milestones
1990s
SCA cupping protocol
The SCAA establishes formal cupping protocols and the 100-point scoring system, creating the scientific framework for coffee quality evaluation that defines specialty coffee (80+ points).
2014
Coffee genome sequenced
An international team sequences the Coffea canephora (Robusta) genome, enabling scientific study of coffee genetics, disease resistance, and flavor compounds.
2000s
Extraction science formalized
The specialty coffee movement formalized extraction science (18-22% extraction yield, 1.15-1.45% TDS for filter), applying scientific measurement to brewing quality.
Maps and Locations
Peet's Coffee - Berkeley, CA
The location of Alfred Peet's first coffee shop in Berkeley, California (1966), the birthplace of American specialty coffee.
Coordinates: 37.90, -122.30
Starbucks - Pike Place, Seattle
The first Starbucks store at Pike Place Market in Seattle (1971), the origin of what would become the world's largest coffee chain.
Coordinates: 47.60, -122.30
Historic Images
Alfred Peet
Alfred Peet (1920-2007), the Dutch-American roaster who founded Peet's Coffee in 1966 and is considered the father of American specialty coffee.
First Starbucks Store
The original Starbucks store at Pike Place Market in Seattle, opened in 1971, before Howard Schultz transformed it into a global brand.
Interesting Facts
- •Erna Knutsen, who coined 'specialty coffee' in 1974, was a secretary at a coffee importing company who became one of the most influential figures in coffee history.
- •Alfred Peet mentored the founders of Starbucks, who originally bought coffee from Peet's before starting their own roastery.
- •Howard Schultz was so inspired by Italian espresso bars that he left Starbucks (where he was an employee) to start his own espresso bar, Il Giornale, before buying Starbucks in 1987.
- •The AeroPress, invented by Alan Adler in 2005, spawned a global community of recipe developers and annual world championships.
- •The term 'third wave' was coined by Trish Rothgeb in 2002, distinguishing the craft-focused movement from the second wave (Starbucks-era espresso drinks).
- •The Hario V60, designed in 2004, became the most iconic brewing tool of the specialty movement and is used in world brewing championships.
- •Specialty coffee represents only 10-20% of global coffee volume but commands prices 2-5x higher than commodity coffee.
Related Encyclopedia Entries
Aftertaste
Physiological perception of aftertaste is driven by retronasal olfaction, the process wherein volatile organic compounds (VOCs) move from the oral cavity to the olfactory epithelium through the nasopharynx after swallowing. This sensation is distinct from the initial gustatory response to taste buds. Molecular persistence is dictated by the adherence of hydrophobic compounds, such as melanoidins and non-polar lipids, to the oral mucosa. Key chemical contributors include 4-vinylguaiacol, which provides spicy or clove-like notes, and 2-furfurylthiol, responsible for roasted characteristics. The duration and intensity of the finish are measurable via the decay curve of specific aromatic markers. In sensory analysis, this phase is categorized as the 'residual' flavor profile, representing the final stage of the temporal sensory experience. High-quality Arabica typically exhibits a slow decay of sucrose-like sweetness and tartaric acidity, whereas low-quality Robusta often presents a rapid onset of 4-ethylguaiacol, resulting in a persistent medicinal or rubbery finish.
Brewing MethodsBypass
<h2>Technical Application and Refractometry</h2> In the application of the SCA Brewing Control Chart, the use of bypass facilitates a vertical movement downward (reducing strength) without a horizontal shift (increasing extraction). When utilizing a VST Precision Refractometer to verify results, a barista can ensure that the bypass has achieved the target TDS without shifting the EY. For instance, if a 1.0-liter brew yields a 1.55% TDS and the target is 1.30% TDS, adding approximately 192ml of bypass water will achieve the target. This technique is particularly effective for managing high-density African coffees where long contact times might otherwise lead to unwanted bitterness.
Coffee ScienceChaff
<h2>Botanical and Structural Composition</h2><p>The silver skin, or spermoderm, represents the innermost layer of the coffee fruit's integument, tightly encompassing the endosperm. During the developmental stages of the <em>Coffea arabica</em> and <em>Coffea canephora</em> seeds, this cellulosic tissue serves as a protective barrier. Structurally, the silver skin is composed of sclerenchyma cells, providing a fibrous matrix rich in polysaccharides. During the roasting cycle, specifically as the bean internal temperature reaches the range of 130°C to 160°C, the bean undergoes physical expansion. This expansion, coupled with the rapid evaporation of remaining moisture (typically 10-12% in green coffee), causes the silver skin to fracture and detach from the bean surface. In washed (wet-processed) coffees, the mechanical friction of pulping and the fermentation process remove a significant portion of the spermoderm, leaving only the portion trapped within the longitudinal fissure, or center cut. Conversely, natural (dry-processed) coffees retain a higher percentage of the silver skin until the roasting phase, where it is liberated as voluminous, lightweight flakes.</p>
Coffee CultureCoffee Certifications
<h2>Summary of Major Certification Types</h2><ul><li><b>Economic Certifications:</b> Focus on price floors and premiums to protect farmers from market volatility (e.g., Fairtrade International).</li><li><b>Environmental Certifications:</b> Focus on biodiversity, soil health, and chemical use (e.g., USDA Organic, Bird Friendly).</li><li><b>Social/Management Certifications:</b> Focus on labor rights, farm efficiency, and community health (e.g., Rainforest Alliance).</li><li><b>Quality-Based Certifications:</b> Verified by cupping scores, though often internal rather than third-party verified (e.g., Cup of Excellence).</li></ul>
Sensory & TastingCupping
Cupping is the standardized professional method for evaluating coffee quality and flavor. Developed by the specialty coffee industry, cupping involves smelling and tasting coffee prepared through a controlled immersion method, then scoring specific attributes including fragrance, aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall impression.
Equipment & ToolsCupping Spoon
<h3>Physical Specifications and Materials</h3><p>The design of the cupping spoon is predicated on the mechanics of fluid dynamics and aerosolization. When a taster performs a 'slurp,' the deep bowl of the spoon acts as a reservoir that allows air to be drawn over the liquid at high velocity. This process atomizes the coffee into a fine mist of droplets, maximizing the contact area between the coffee and the approximately 10,000 taste buds on the human tongue, as well as the olfactory epithelium. 18/10 stainless steel is the industry standard due to its resistance to corrosion from the chlorogenic acids and lipids found in coffee. In contrast, low-quality plated metals can introduce a 'metallic' sensory taint, particularly iron or copper notes, which would lead to an inaccurate score on the SCA sensory evaluation form. The handle length, typically between 15 and 17 centimeters, is designed to allow the taster to reach the bottom of standard 200ml to 260ml cupping bowls without their hand obstructing the view of the coffee surface.</p>
Coffee CultureDirect Trade
The implementation of direct trade also addresses the 'price-discovery' problem in coffee. By ignoring the New York Board of Trade fluctuations, roasters stabilize the local economies of growing regions such as the Tarrazú Valley in Costa Rica or the Chiriquí province in Panama. This model incentivizes the production of experimental lots, including honey-processed or carbonic macerated coffees, which require more labor-intensive drying and monitoring phases. The resultant data—ranging from farm altitude in meters above sea level (MASL) to specific soil pH levels—is often shared with the end-consumer, linking the physical product to its specific geographic and chemical origin.
Origins & GeographyEthiopian Coffee: The Birthplace of Arabica Coffee
Ethiopia is widely considered the birthplace of coffee, where the Coffea arabica plant originated in the highland forests of the southwest. Ethiopia remains one of the world's top coffee producers, known for extraordinary genetic diversity, distinctive regional cup profiles, and processing traditions that date back centuries. Regions like Yirgacheffe, Sidamo, Guji, and Harrar produce some of the most sought-after specialty coffees in the world, prized for their floral, citrus, and tea-like characteristics.
Coffee CultureFair Trade
Fair Trade is a certification system ensuring coffee farmers receive a minimum price floor for their crop, along with a community development premium. Fair Trade Certified coffee is produced by smallholder farmer cooperatives meeting social, environmental, and economic standards.
Coffee CultureLatte Art
<h2>Summary and Key Takeaways</h2><ul><li><b>Microfoam Physics:</b> Latte art requires a stable liquid-foam emulsion with bubble diameters under 0.1 mm, achieved by denaturing whey proteins at 60–68°C.</li><li><b>Crema Interaction:</b> The espresso crema acts as the canvas; its lipids and CO2 content provide the surface tension necessary to support the milk foam.</li><li><b>Pattern Foundations:</b> The three core patterns are the heart, the tulip, and the rosetta, each requiring different pitcher oscillation and flow control techniques.</li><li><b>Quality Indicator:</b> High-definition art serves as a visual proxy for correct milk temperature and espresso extraction yields (18–22%).</li></ul>
Coffee ScienceMicro-lot
A micro-lot represents a distinct, traceable quantity of coffee, typically limited to a volume between 1 and 40 bags of 60 kilograms. Unlike regional blends, micro-lots originate from a single harvest period, a specific botanical variety, or a designated plot of land—often referred to as a 'tablón' in Latin American estates. Production requires rigorous physical separation during the picking, pulping, and drying phases to preserve unique sensory profiles. These lots frequently undergo experimental processing, such as carbonic maceration or controlled fermentation with specific yeast strains like Saccharomyces cerevisiae. To qualify as a micro-lot, a coffee usually commands a cupping score of 87 points or higher on the Specialty Coffee Association (SCA) scale, reflecting exceptional clarity and complexity in flavor. The categorization enables the identification of specific terroir influences, where soil composition, shade canopy density, and localized microclimates (mesoclimates) converge to produce a profile that is unrepeatable in larger, aggregated lots.
Coffee SciencePeaberry
A peaberry (caracol or caracolillo) is a single round coffee bean that forms inside a coffee cherry instead of the usual two flat-sided beans. Peaberry occurs in approximately 5 to 10% of coffee cherries and is often separated and sold as a premium grade due to its perceived superior flavor and even roasting characteristics.
Coffee ScienceQ Grader
A Q Grader is a professional certified by the Coffee Quality Institute (CQI) to evaluate and grade coffee quality using the Q Coffee System. Q Graders pass 22 exams over a 6-day course covering cupping, sensory analysis, and coffee grading.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Coffee CultureThird Wave Coffee
<h2>Core Technical Standards</h2><p>Third Wave coffee is defined by its commitment to transparency throughout the value chain. This involves documenting the cultivar (such as Bourbon, Caturra, or Gesha), the elevation (often measured in Meters Above Sea Level or MASL), and the specific processing method (Washed, Natural, or Honey process). Unlike the Second Wave's emphasis on dark-roasted espresso blends, the Third Wave utilizes manual brewing methods like the Hario V60, Chemex, and AeroPress to highlight the clarity of flavor. This movement also introduced the concept of 'Direct Trade,' a procurement model where roasters establish financial relationships directly with producers, often paying 25-50% above Fair Trade minimums to secure exclusive high-quality lots.</p>
Related Book Chapters
- •Chapter 1: The History of Coffee
- •Chapter 4: Quality Evaluation
Frequently Asked Questions
Sources
- •Pendergrast, M. (2010). 'Uncommon Grounds.' Basic Books.
- •Fisher, T. (2010). 'Where Are Our Bridges? The Flamekeeper.'
- •Specialty Coffee Association (SCA). Standards and Protocols.
- •Knutsen, E. (1974). Interview in Tea & Coffee Trade Journal.
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(4)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1Pendergrast, M. (2010). 'Uncommon Grounds.' Basic Books.
- 2Fisher, T. (2010). 'Where Are Our Bridges? The Flamekeeper.'
- 3Specialty Coffee Association (SCA). Standards and Protocols.
- 4Knutsen, E. (1974). Interview in Tea & Coffee Trade Journal.
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Third Wave Coffee
<h2>Core Technical Standards</h2><p>Third Wave coffee is defined by its commitment to transparency throughout the value chain. This involves documenting the cultivar (such as Bourbon, Caturra, or Gesha), the elevation (often measured in Meters Above Sea Level or MASL), and the specific processing method (Washed, Natural, or Honey process). Unlike the Second Wave's emphasis on dark-roasted espresso blends, the Third Wave utilizes manual brewing methods like the Hario V60, Chemex, and AeroPress to highlight the clarity of flavor. This movement also introduced the concept of 'Direct Trade,' a procurement model where roasters establish financial relationships directly with producers, often paying 25-50% above Fair Trade minimums to secure exclusive high-quality lots.</p>
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Fair Trade is a certification system ensuring coffee farmers receive a minimum price floor for their crop, along with a community development premium. Fair Trade Certified coffee is produced by smallholder farmer cooperatives meeting social, environmental, and economic standards.
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Third Wave Coffee
<h2>Core Technical Standards</h2><p>Third Wave coffee is defined by its commitment to transparency throughout the value chain. This involves documenting the cultivar (such as Bourbon, Caturra, or Gesha), the elevation (often measured in Meters Above Sea Level or MASL), and the specific processing method (Washed, Natural, or Honey process). Unlike the Second Wave's emphasis on dark-roasted espresso blends, the Third Wave utilizes manual brewing methods like the Hario V60, Chemex, and AeroPress to highlight the clarity of flavor. This movement also introduced the concept of 'Direct Trade,' a procurement model where roasters establish financial relationships directly with producers, often paying 25-50% above Fair Trade minimums to secure exclusive high-quality lots.</p>
Fair Trade
Fair Trade is a certification system ensuring coffee farmers receive a minimum price floor for their crop, along with a community development premium. Fair Trade Certified coffee is produced by smallholder farmer cooperatives meeting social, environmental, and economic standards.
Direct Trade
The implementation of direct trade also addresses the 'price-discovery' problem in coffee. By ignoring the New York Board of Trade fluctuations, roasters stabilize the local economies of growing regions such as the Tarrazú Valley in Costa Rica or the Chiriquí province in Panama. This model incentivizes the production of experimental lots, including honey-processed or carbonic macerated coffees, which require more labor-intensive drying and monitoring phases. The resultant data—ranging from farm altitude in meters above sea level (MASL) to specific soil pH levels—is often shared with the end-consumer, linking the physical product to its specific geographic and chemical origin.
Alliance for Coffee Excellence
The Alliance for Coffee Excellence (ACE) is a non-profit organization dedicated to advancing specialty coffee quality through the Cup of Excellence (COE) program. Founded in 2002, ACE organizes the prestigious Cup of Excellence competitions in coffee-producing countries, discovering and rewarding the highest quality coffees through rigorous blind cupping. ACE connects exceptional coffee producers with international buyers, ensuring farmers receive premium prices for their finest lots and incentivizing quality-driven coffee production worldwide.
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Third Wave Coffee
<h2>Core Technical Standards</h2><p>Third Wave coffee is defined by its commitment to transparency throughout the value chain. This involves documenting the cultivar (such as Bourbon, Caturra, or Gesha), the elevation (often measured in Meters Above Sea Level or MASL), and the specific processing method (Washed, Natural, or Honey process). Unlike the Second Wave's emphasis on dark-roasted espresso blends, the Third Wave utilizes manual brewing methods like the Hario V60, Chemex, and AeroPress to highlight the clarity of flavor. This movement also introduced the concept of 'Direct Trade,' a procurement model where roasters establish financial relationships directly with producers, often paying 25-50% above Fair Trade minimums to secure exclusive high-quality lots.</p>
Fair Trade
Fair Trade is a certification system ensuring coffee farmers receive a minimum price floor for their crop, along with a community development premium. Fair Trade Certified coffee is produced by smallholder farmer cooperatives meeting social, environmental, and economic standards.
Direct Trade
The implementation of direct trade also addresses the 'price-discovery' problem in coffee. By ignoring the New York Board of Trade fluctuations, roasters stabilize the local economies of growing regions such as the Tarrazú Valley in Costa Rica or the Chiriquí province in Panama. This model incentivizes the production of experimental lots, including honey-processed or carbonic macerated coffees, which require more labor-intensive drying and monitoring phases. The resultant data—ranging from farm altitude in meters above sea level (MASL) to specific soil pH levels—is often shared with the end-consumer, linking the physical product to its specific geographic and chemical origin.
Single Origin
Single origin coffee is coffee sourced from a single country, region, farm, or micro-lot, rather than a blend from multiple origins. Single origin coffees highlight the unique terroir and flavor characteristics of a specific place.