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OUR COFFEE PHILOSOPHY

Why do we strive to do coffee so well?

At Grounds and Gold, we strive to serve the best quality coffee by being intentional about brewing. This means our focus is on highlighting the time and effort that goes into our specialty coffee before it ever reaches our hands.

What is specialty coffee?

Specialty coffee can often be thought of as a “high end” coffee but it is much more than that. The term “specialty coffee” was first coined by Erna Knutsen in 1974 while being interviewed by Tea & Coffee Trade Journal. Erna worked for various coffee brands and was most known for working with small roasters who were willing to pay more for better coffee. She describes this coffee as being “grown in special geographic microclimates that produce beans with unique flavor profiles” and this set the foundation for what it means to produce specialty coffee. It should be noted that specialty coffee is produced in a group effort by people who have dedicated their lives to making quality their highest priority.

What makes it different from commodity coffee?

The main difference between Specialty coffee and Commodity is that commodity coffee is often sold by big brands who trade at a blanket price despite quality or where it is coming from. This is not to say that Commodity coffee cannot result in a great tasting beverage, but “if it does so at the cost of the dignity, value or well-being of the people and land involved, it cannot truly be a specialty coffee.” Commodity coffee is often produced in mass quantities by farmers who are getting paid way under the cost of production and this has stayed this way since the 1960s. While specialty coffee is produced through direct trade with caring farmers who are being paid fair for the amount of labor and effort it takes to harvest coffee.

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