What is a specialty coffee?
By definition, Specialty Coffees are the ones which have received a score higher than 80 assigned by the Specialty Coffee Association (SCA). This score stands for the very precise criteria, which is used as a guideline for the selection and evaluation of coffee tasting.
Specialty coffees come from selected farms and plantations, with clear and transparent traceability from the origin to the cup.
The term “specialty coffee” was first used in the United States around the 1970s to define coffees grown in particular climatic zones and which develop precise aromatic profiles. This definition and philosophy has continuously developed over the years and is today seen as the future of coffee.
For all these reasons, in 2015 we created Caffèlab, an innovative coffee laboratory born from the union of experts and specialists of the sector, who dedicate themselves daily to the research and experimentation of the best coffees in the world using the most modern and advanced extraction methods.
Not only! With Caffèlab we give importance and space to social and ethical projects, selecting sustainable coffees that in some way make the difference and which have particular processing methods.
From permaculture-grown coffees in Peru, to projects that support women in Rwanda and Myanmar, to anaerobically fermented coffees in Brazil or in rum barrels in Colombia.