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WHAT MAKES PORTE A SPECIALTY COFFEE
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It is becoming more and more common to see or hear about this term. Like wine, cheese, oil and many other products, coffee has many levels of quality, but do we know what Specialty Coffee is?
The term appeared on the scene in 1974, when the author of the Tea & Coffee Trade Journal, Erna Knutsen, used it to describe quality coffees with more different flavors, grown and harvested under special conditions. Grown on specific land, they are often available in small quantities, also called micro lots.
Years later, a specialized coffee association was created in order to generate parameters to standardize, organize and promote these exceptional coffees. This is what today defines a so-called "specialty" coffee: the level of its quality.
Professional and certified tasters called Q Graders observe all the particularities of a coffee (aroma, flavor, texture, consistency, etc.), in a process called "Cupping". If a coffee has a score higher than 80 points, it can be classified as a specialty coffee, this is (almost) impeccable coffee.
Paradoxically, coffee consumption in Colombia is not what one might think since we are the third largest producer in the world and the first of mild coffee. Furthermore, the quality is not always the best, since it is destined for export.
At Porte, we want to publicize and promote the Colombian Specialty Coffee that is grown and processed in our country, both for local and international consumption.
Cultivated with great care, the coffee cherries are manually selected one by one, taking maximum care of the fermentation processes, carrying out a natural roast with the highest quality standards so that coffee lovers and anyone who wishes to venture into the world of specialty coffee, you can enjoy all the aroma and flavor in your cup.