The specialty coffee, farm to cup, movement mirrors in many ways the farm to table food movement with its emphasis on quality and traceability.  Specialty coffee is a term used to refer to coffee that meets rigid quality control standards regarding defects (i.e., things that predictably produce unwanted flavors) and has scored over 80 points on a 100 point sensory scale by the Specialty Coffee Association of America (SCAA).  Only around 10% of the world coffee harvest is considered specialty grade.  The rest of the coffee sold on the global market is known as “commodity” grade coffee.  Commodity grade coffee is a lower quality coffee and lacks the traceability of specialty coffee.  Whereas commodity grade coffee often is only traceable to an overall country, specialty coffee can be traced back to an individual coffee farm, coffee cooperative, or a milling station in a particular country.  These are some of the things that make specialty coffee so special.