For many, coffee is a morning ritual. But for us at Raaw Coffee, it’s a craft. You’ve likely seen the term "Specialty Coffee" on our bags or at your favorite café, but what does it actually mean? It isn’t just a marketing buzzword; it’s a rigorous standard of quality that spans from the soil to your cup.
The 80-Point Rule
To be certified as "Specialty," coffee must be graded by a certified Q-Grader. On a 100-point scale used by the Specialty Coffee Association (SCA), the coffee must score 80 points or higher.
- Commercial Coffee: Usually scores between 60–75. It focuses on volume and caffeine.
- Specialty Coffee: Scores 80+. It focuses on flavor profiles, acidity, and aroma.
From Farm to Raaw Roastery
- Selective Harvesting: Specialty coffee is picked by hand. Farmers only select the ripest cherries, ensuring no "sour" or under-ripe beans ruin the batch.
- The Roasting Art: At Raaw, we don't just "burn" beans to a dark crisp. We use a profile roasting method to highlight the natural characteristics of the bean—whether it’s the citrus notes of a Da Lat Arabica or the chocolatey depth of a Fine Robusta.
- Freshness: Specialty coffee has a peak window. We roast in small batches to ensure that when the bag reaches you, the oils and aromas are at their most vibrant.
Why It Matters
When you choose specialty coffee, you aren't just buying a drink; you’re supporting sustainable farming and enjoying a product free of defects. At Raaw Coffee, we bridge the gap between the hardworking farmers of Vietnam's highlands and your morning cup.
Read this blog in Vietnamese