Coffee Basics

Many definitions of specialty include the word “quality,” like this one from the Specialty Coffee Association of America: “The term ‘specialty coffee’ refers to the highest quality green coffee beans roasted to their most significant flavor potential.” Specialty coffee is a coffee or coffee experience recognized for its distinctive attributes, and because of these attributes, it has significantly extra value in the marketplace.

About Feliciano

The variety of our coffee bean is Arabica Castillo which tends to have a smoother, sweeter taste, with flavor notes of dark chocolate and sugar cane. They often also have hints of fruits or berries. Conversely, Robusta has a stronger, harsher, and more bitter taste, with grainy or rubbery overtones. Feliciano's intrinsic sensory attributes include freshness, intense fragrance, chocolate, caramel, almond aroma, excellent balance, medium acidity, and body.

Dark Chocolate, sweet, fruity

A key focus of interest of the specialty coffee community is using an attribute-based- framework to measure and characterize the value of various coffee attributes while measuring their importance in the marketplace. For example, the intrinsic sensory detail "fruity" was found to have the most potent effect on auction price for all sensory qualities and had a more powerful impact than the extrinsic credence attribute "certified organic." Our cupping analysis indicates dark chocolate flavor and grapes, obtaining an 85 pts final score. (To be considered specialty coffee the final cupping score must be above 80 points).

  • Colombian Coffee Association

    Feliciano is a Specialty Coffee Association member registered as Colombian Coffee under the Colombian Coffee Association and Specialty Coffee Association.