Choice coffee vs. coffee from mass production
Imagine you long for the perfect cup of coffee. Whether you are tempted by a creamy latte or a strong espresso, you are faced with a choice: go for a specialty or settle for regular mass-produced coffee. What distinguishes these two categories?

Coffee from mass production
Let's start with what is all around us - commercial coffee. The kind you find on supermarket shelves, available in ground form or as granules. Brands that we all know - this is the so-called "green coffee".

Harvest standard coffee
The term "green coffee" has its roots directly in the plantations where Arabica and Robusta are grown. Coffee cherries are harvested by machine without taking into account whether they are all ripe enough. The consequence is that unripe, damaged or attacked pests, but also overripe fruits get into the harvest.

The main use of green coffee is in the production of instant coffee. The beans are ground and coffee powder is made from them, which is then dried.

Commercial coffee roasting
Green coffee is usually roasted very dark to mask various imperfections and create a uniform, "burnt" flavor profile that masks individual nuances. Result? It doesn't matter which package you choose - the only difference will be the price and size of the package.

Dark roasting makes the beans brittle and easy to break. However, this is not the only drawback of commercial coffee. Sustainability and transport are also often overlooked, which can lead to the fact that you will find not only broken grains in the package, but also unwanted stones.

Choice coffee
The Specialty Coffee Association defines specialty coffee as a product or experience that is valued for its unique characteristics and brings significant added value to the market.

What does it mean?
Select coffee is a symbol of quality and attention paid to each bean right from the plantation. Arabica is considered a premium choice today, but that's not all.

Growing and harvesting the best coffee
The farmers focus on quality, not quantity, and handpick only fully ripe coffee cherries. They should be adequately rewarded for their work.

On the way to the consumer, green coffee undergoes several evaluations and checks. After careful sorting and quality testing, the grains are tasted by experts who evaluate them. Coffee that achieves more than 80 points out of 100 can boast the title of specialty and receive certification from SCA or CQI.

Choice coffee roasting
Certified beans go to roasters, where it is up to the roasters to extract the best from them. Roasting is an art, requiring knowledge and experience to create high quality flavor profiles. Throughout the process, the coffee is carefully monitored to prevent it from burning.

Preparation of selected coffees
Even after roasting, coffee must be carefully prepared to release all its flavors and aromas. The right degree of grinding, water temperature and preparation method are key to the perfect experience.

Go on a journey to the perfect cup of coffee
and discover the difference that select coffee makes. Every sip is a celebration of craftsmanship, care and quality. Be part of a story that begins on a remote plantation and ends in your cup.