Specialty Coffee: your questions answered

Specialty coffee, what is it? 

Great tasting coffee. It tastes great because that’s what the growers wanted it to be. They care. So do the multitude in whose hands custody of the coffee passes beyond the farmgate to you, the customer.

The multitude who cares include mill workers, mill managers, sorters, handlers, baggers, drivers, cuppers, lab workers, loaders, exporters, importers, couriers, roasters, packers, café operators, owners, baristas and café support staff. Should care drop dramatically somewhere along this chain, you can taste it.

What’s the best way to enjoy Specialty Coffee?

Your way, no less! The important word is “enjoy”. The core of Specialty Coffee is driven by the desire for quality in the cup – what you taste and experience. So go ahead and enjoy your Specialty Coffee latte in all its caramelly, rich, chocolate flavours, relish that delightful jolt of sweet tangerine in your espresso, or savour every sip of blackberry and bergamot on this current crop from Kenya Kirinyaga. It’s all good.

Does it mean I should stop drinking my flat white and drink straight up espresso or batch brew?

Of course not! Specialty coffee can also make a flat white taste great, don’t you agree? You do you, and we’ll try our best to match your tastes!

A friend made me try a batch brew that tasted great. But then I tried another batch at a café and it was sour. Is all specialty coffee like this?

Not necessarily. A lot of things contribute to the coffee’s flavours including where it comes from, the roast, the brew, etc. Some cafes prefer coffees that are fruity, and some may have coffees more to your liking. We offer a wide range that encompasses bright fruity coffee as well as dark, heavy blends designed for milk drinks. Do you have particular preferences for your coffee? Let us know! Nothing excites us more than making a customer happy.