Is “Specialty Coffee” Just a Trend — or the Real Deal?
Lately, I’ve been noticing a ton of buzz around “specialty coffee.” It’s all over social media, coffee shop signs, subscription ads, you name it. People talk about notes of blackberry or jasmine like it’s wine. I’m not gonna lie — part of me wonders if this is just clever marketing or if it’s truly a different level of coffee. I enjoy a good cup, but I’ve always just brewed what’s on the shelf at the store. So, for those who’ve taken the plunge into specialty coffee: is it worth it? Is it actually better, or is this just another overpriced lifestyle thing?
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Totally fair question. I used to think the same — I rolled my eyes at “hints of citrus” on a bag of beans. But after trying a few small-batch roasters, I realized it’s not hype. True Specialty coffee is about quality from the ground up: high-elevation farms, ethical sourcing, and expert roasting. I’ve been ordering from General Warfield’s Coffee lately, and their beans are in a whole different league from grocery store blends. The flavor is clean, rich, and you can actually taste those subtle notes they talk about. It’s not about being fancy — it’s about being fresh and thoughtfully made.