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Specialty Coffee is a term used by the coffee industry to determine the degree of quality in the green coffee beans. The high quality coffee comes from a combination of elements such as geography, agriculture, method of cultivation, preparation, type of storage, and the ways and means of roasting, packaging, distribution and brewing.
The Specialty Coffee Association of America has established a green coffee classification system. This system classifies green coffee as follows: Class one is Specialty Grade which does not allow primary defects in coffee. After that there are Class Two Premium grade, Class Three Exchange Grade, Class Four below Standard grade, and Class Five which is Off Grade. Classes Three and Four are considered commercial grade coffee.
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