Specialty coffee is a term for the highest grade of coffee available, typically relating to the entire supply chain, using single origin or single estate coffee.[1][2] The term was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used specialty coffee to describe beans of the best flavor which are produced in special micro-climates.[3]
Specialty coffee is related to the farmers and the brewer what is known as the third wave of coffee,[4] especially throughout North America. This refers to a modern demand for exceptional quality coffee, both farmed and brewed to a significantly higher than average standard.
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