Why does your coffee often taste better in a third-wave coffee shop than at home? The answer lies in the quality of the beans, the roasting, and the transparency of the origin. Specialty Coffee is more than just a trend – it is an attitude against mass production and for genuine enjoyment.

What does "Specialty Coffee" mean?

• Coffees with a rating score above 80 points (according to SCA)

• Strict selection processes in cultivation, harvest, and processing

• Transparent supply chains, direct trade relationships

• Focus on freshness, sustainability, and flavor profile

Why is origin so important? The growing region significantly influences the taste of your coffee. Whether fruity notes from Ethiopia, chocolatey tones from Colombia, or nutty nuances from Brazil – the terroir makes the difference. Many third-wave roasteries specify farm, region, and even harvest year.

Single Origin vs. Blend:

• Single Origin: origin from a specific region or even farm

• More flavor variety, often fruity, floral or chocolaty

• Blends: mixture of several varieties – stable taste, but less terroir character

Roast profiles and freshness:

• Freshly roasted beans contain more aromas

• Light roasts emphasize the bean's originality

• Dark roast often dominated by bitterness

• Roasteries like La Barista indicate roast date instead of just best before date

Sustainability and social responsibility:

• Fair prices for farmers (often above Fair Trade level)

• Environmentally friendly cultivation methods without pesticides

• Certifications like Rainforest Alliance, Organic or Direct Trade build trust

How do I recognize good coffee in the market?

• Pay attention to clear origin indication and roast profile

• Better to buy whole bean than ground

• Freshly roasted (ideally within the last 4–6 weeks)

With us you will find the following roasts:

Specialty Coffee from Congo Omni Roast - La Barista X Torreo