Specialty premiums and quality tiers
How specialty premiums are negotiated and how quality tiers structure the coffee market beyond the NYC 'C' price.
Commercial grade
NYC ‘C’ market basics and differentials
An introduction to the NYC ‘C’ market, the global benchmark for arabica coffee pricing, and how differentials affect final prices paid for specific origins and qualities.
Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
Blending vs single-origin strategies
This topic explains the differences between blending and single-origin strategies in coffee, why roasters choose one over the other, and how these approaches affect quality, branding, and consumer experience.
Premium vs commercial grade distinctions
This topic explains the distinctions between premium (specialty-grade) and commercial-grade coffee, focusing on physical standards, sensory outcomes, and market implications.
Lot segregation and labeling
This topic explains how lot segregation and labeling are managed in coffee drying and storage, why they are essential for traceability, and how they impact quality consistency and market value.