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According to the Specialty Coffee Association of America (SCAA) definitions, specialty coffee “refers to the highest quality green coffee beans roasted to their greatest flavor potential by true craftspeople and then properly brewed to well-established SCAA developed standards.”
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.
Specialty coffee should not be confused with “gourmet” or “premium” coffees, which are marketing terms with no defined standards. According to SCAA, coffee which scores 80 points or above on a 100-point scale is graded “specialty.” Specialty coffees are grown in particular and ideal climates, and are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the distinctive characteristics and composition of the soils in which they are produced.
The specialty segment is the most rapidly growing portion of the coffee industry. In the U.S., specialty coffee has increased its market share from 1% to 20% in the last 25 years.
To promote and self-regulate the industry, growers, exporters, roasters, retailers and equipment suppliers have established trade associations. These associations exist in both coffee-consuming and producing countries.
Costa Rica is regarded as one of the countries that are famous for producing specialty coffee.
Direct Trade is a form of sourcing practiced by some coffee traders and roasters, referring to direct sourcing from farmers. Direct trade practices promote direct communication and price negotiation between buyer and farmer, along with systems that encourage and incentivize quality. Under Direct trade, coffees are obtained and selected personally, straight from the farm, looking for new flavors, processes and varieties that Costa Rican producers offer but are rarely accessible directly to consumers.
Direct trade goes far away than the Fair Trade concept. The Direct Trade main object is to connect producers with consumers, closing the coffee trading chain and reducing costs for the final coffee lover, while paying a fair price for every coffee bag directly to the producer.
Direct trade goes far away than the Fair Trade concept. Under the Direct trade concept, the coffees are obtained and selected personally, straight from the farm, looking for new flavors, processes and varieties that Costa Rican producers offer but are rarely accessible directly to consumers.
The DT main object is to connect producers with consumers, closing the coffee trading chain reducing costs for the final coffee lover while paying a fair price for every coffee bag directly to the producer.
We roast to order to ensure the freshness of our coffee
As a living, natural product, coffee has a due date. Aromas vaporize, and oils go rancid, that´s why you would want to have your coffee between two to three weeks after being roasted.
All our coffees are roasted to order, that means that after you place your order, we do the roasting and ship the coffee right away. This guarantees freshness on your high quality coffee.
As the specialty coffee roasters say: we respect the bean!
For each cup, our barista recommends using 12 grams of ground coffee by 6 fluid ounces of hot, not boiling water.
Store your whole bean bags at room temperature protected from light. Ground coffee must be stored in an airtight container.
We recommend buying whole coffee beans, which bring more flavor and the freshness you look for in a cup of coffee. If you have your own grinder at home, then you can grind your coffee just before brewing. If not, for your convenience we will grind it for you, and you’ll have it ready to brew.
Visit our online shop and experience RobleSabana Coffee for yourself!
We are a microentreprise owned by Costa Rican women. Our delicious, specialty coffees are grown by women in Tarrazú, Poás, Naranjo and Sabanilla in Alajuela, Costa Rica.
