Speciality coffee beans are generally only available in small batches as they are a single harvest of a particular varietal of coffee beans from a distinct geographical location. So quite literally with regards to speciality coffee when its gone its gone (unless the next coffee harvest is as good)

The term Speciality coffee refers to the whole process of coffee bean production from farmer and the farm through the handling of the coffee cherries and their preparation prior to shipping through to final roasting and how the coffee is extracted from the final roasted coffee beans.

According to the Specialty Coffee Association (SCA), coffee beans that achieve a quality or “Q” score of 80 or above on a 100-point scale are graded “specialty”.

Coffee grows pretty much all over the equatorial zone. This is also tied to different altitude levels or meters above sea level that coffee can grow in. You might not realize it, but where coffee grows has a significant difference in its tasting notes, scent, how you roast it, how you brew it, and all its other qualities.

When a coffee tree is harvested, the beans are actually in this cherry-like casing. They are called coffee cherries, or just cherries or berries, or whatever you really want to call them. This means that the coffee beans are actually inside these cherries and to get to it the coffee has to be processed.

Natural Processing: After harvest, the cherries are allowed to ferment before removing the cherry flesh/casing and separating the coffee beans. During this fermentation period, the coffee absorbs some of the fruity flavors from the cherry and this is very clear in the taste. This is the original way of processing coffee and originated in Ethiopia.

Washed Processing:  The cherry is removed (washed) and then the beans are dried. You are trying to get the coffee’s unaltered flavors so fermentation is avoided and/or controlled. As you can imagine, this requires a lot of water and it does produce high-quality coffee. So today this is the most used coffee processing method in the world.

Honey Processing: The coffee beans, still coated with mucilage, are then stored for up to a day. Following this waiting period, the mucilage is washed off and the parchment coffee is partially dried in the sun before sale at 10% to 12% moisture content. 

We believe that seasonality is great, and we’re doing what we can to have fresh coffee arrivals throughout the year. We are trying to cover the seasons accordingly with our selections and origins to always make sure there will be availability of great fresh coffees in stock.