Why Specialty Coffee is Taking Off

Specialty coffee is taking off. But not just in the U.S. culture – it’s literally on a plane and it’s landing directly at your door. We here at Green Maya are hard at work ensuring that the coffee we make is roasted fresh daily, packaged, and then shipped to your home. So, let your caffeine rush sink in as you read about why specialty coffee is taking off:

1. It’s better for the environment  

Organic coffee has a long journey before it arrives in your cup. Between the time the coffee beans are planted, picked and purchased, they go through a typical series of steps to bring out their best qualities. We know that you’re sophisticated with your coffee choices, and we want to deliver the most high-quality beans that’s from the freshest environment.

In other words, we’re committed to making sure that our coffee beans are unique as you, our customer.

2. It’s special

You won’t need a dictionary to understand the “specialness” of our coffee. You’ll just need your taste buds. But while you’re waiting for your next batch of coffee to ship to your door (you can Buy One Get one 50% off any combination! Use code “SECOND50%OFF here) we’ll provide a definition. According to Wikipedia, the term “specialty coffee” was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used this term to describe beans of the best flavor which are produced in special microclimates.

And we have lots of special microclimates on our coffee farms in Peru and Colombia (to name a few). Specialty coffees are grown in the most ideal climates. The taste is distinctive because it tends to have that “full cup taste” that provides a unique flavor. The tastes are a result of the terroir of the region. This means that the characteristics and composition of the soils in which they are produced make the coffee taste a certain way.

3. Specialty coffee gets good grades

We don’t send our coffee seeds to school for these grades but they still get graded! This happens through visual inspection and cupping (if this was a school system we’d be in big trouble!) Visual inspection involves taking a 350g sample of green coffee beans and counting defective beans. Cupping involves roasting the coffee and brewing with hot water. The taster assigns the coffee a score (aka grade) depending on the acidity, body, flavor, and aroma of the coffee.

Specialty coffee is taking off for many reasons. But the main reason is you, our customer. We know that you’re looking for high-quality, organic coffee and you want it now. We are delivering (literally) and we’re excited to have you onboard!

Free shipping for any combination of three bags purchased use code: “BUYTHREEGETSHIPPINGFREE” at checkout.

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