Specialty coffee stands out for its superior quality, from the origin of the bean to the cup, respecting the standards of the SCA (Specialty Coffee Association).

This coffee comes mainly from the Arabica species and is planted at an altitude of at least 800 m between the Tropics of Cancer and Capricorn. This is the range where the ideal climatic conditions and soil characteristics for growing the plant meet. These include high humidity and rainfall, altitudes varying between 800 m and 2000 m, and temperatures between 15ºC and 29ºC.

Specialty coffee is any coffee that scores at least 80 points out of 100 according to the parameters assigned by the SCA. This assessment is carried out by certified individuals who, through assessment protocols, identify the defects and qualities of the bean, grain density, moisture content, among others. The coffee is then also subjected to a sensory assessment where acidity, body and aromatic notes are assessed.

Specialty coffee is harvested manually and selectively, with only the cherries being picked after they have matured and are reddish in color. After harvesting, the coffee is processed and the cherry beans are extracted. On average, 1 kg of cherries is equivalent to approximately 240 g of green beans.

Specialty coffee is usually roasted in small quantities by an experienced roaster and it is during roasting that the best characteristics of the coffee can be brought out. Before starting to roast, it is important to know the weight of the green beans, the percentage of moisture and the density of the beans so that the roasting plan can be defined. Coffee is usually roasted using gas (there is also an electric method) and as it is roasted, the properties of the beans begin to develop. After the roaster's work, the coffee is passed on to a barista and this is the last step before the end consumer. There are several ways to extract coffee, from espresso to filter, until finally all of its aromatic notes can be appreciated.