From Bean to Cup: Understanding Specialty Coffee Supply Chains

Every cup of coffee you enjoy is the culmination of a complex journey involving hundreds of people across multiple continents. Understanding this supply chain isn't just academic—it affects the quality of your coffee, the sustainability of the industry, and the livelihoods of farming communities worldwide.

What Makes Coffee "Specialty"?

The term "specialty coffee" isn't marketing fluff—it's a specific designation. To be considered specialty grade, coffee must score 80 or above on a 100-point scale as evaluated by certified Q Graders (coffee equivalent of sommeliers). This score reflects everything from the bean's flavor profile to the presence of defects.

Only about 10% of the world's coffee production qualifies as specialty grade. These beans are meticulously cultivated, harvested, processed, and roasted to highlight their unique characteristics.

The Journey Begins: At Origin

Most specialty coffee grows at high altitudes (4,000+ feet) where cooler temperatures slow cherry maturation, allowing more complex flavors to develop. Coffee farming is incredibly labor-intensive—each tree must be monitored, harvested multiple times per season (only picking ripe cherries), and carefully processed.

Small-scale farmers typically grow 1-5 hectares of coffee alongside other crops. These farmers are often at the mercy of fluctuating commodity prices, climate change, and intermediaries who take large cuts from their earnings.

Traditional vs. Direct Trade

Traditional Supply Chain:

• Farmer → Local Collector → Mill → Exporter → Importer → Roaster → Cafe → You
• Each middleman takes a cut
• Farmers often receive less than 10% of final retail price
• No direct feedback from roasters to farmers

Direct Trade Model:

• Farmer → Roaster → Cafe → You
• Roasters visit farms, establish relationships
• Farmers typically earn 2-3x Fair Trade prices
• Quality feedback creates improvement loop
• Multi-year contracts provide stability

Processing Methods Matter

After harvesting, coffee cherries must be processed to extract the bean. The method dramatically impacts flavor:

Washed (Wet) Process: Cherries are pulped, fermented in water, then dried. Results in clean, bright, acidic profiles highlighting origin characteristics.

Natural (Dry) Process: Whole cherries dried in the sun, then hulled. Creates fruity, wine-like, complex flavors with heavier body.

Honey Process: A hybrid method where some mucilage remains during drying. Produces sweet, balanced cups with medium body.

The Roasting Stage

Green coffee is shelf-stable for months, but once roasted, it's a race against time. Specialty roasters carefully develop roast profiles for each origin, balancing time and temperature to highlight desired characteristics.

Light roasts preserve origin flavors—you taste the terroir, the processing method, the variety. Dark roasts emphasize roast characteristics—caramelization, body, chocolate notes. Neither is "better," they're different expressions of the bean.

Sustainability Challenges

The coffee industry faces serious sustainability issues:

Climate Change: Rising temperatures are pushing suitable growing regions to higher altitudes. By 2050, some estimates suggest 50% of current coffee-growing land will be unsuitable.

Economic Pressure: When commodity prices drop below production costs, farmers abandon coffee for more profitable crops or move to cities.

Generational Gap: Young people in coffee-growing regions often don't want to farm—it's hard work with uncertain income.

How We Source at mokḱa

We've built relationships with importers who practice direct trade or relationship coffee models. This means:

• Farmers receive premium prices that exceed Fair Trade minimums
• Multi-year contracts provide income stability
• We can trace every bean back to specific farms or cooperatives
• Quality feedback flows directly to producers
• We support farms investing in sustainability practices

What You Can Do

As a consumer, your choices matter:

• Ask questions: Where does this coffee come from? How was it sourced?
• Pay fairly: If coffee seems too cheap, someone in the chain is being squeezed—usually the farmer
• Value quality: Specialty coffee costs more because it creates a more equitable supply chain
• Reduce waste: Buy what you'll use, store properly, brew with care

The Future of Coffee

The specialty coffee movement represents hope for the industry's future. By prioritizing quality, paying fairly, and building relationships, we create a model where farmers thrive, roasters craft exceptional products, and consumers enjoy remarkable coffee.

Every cup at mokḱa represents this commitment. When you drink our coffee, you're supporting sustainable farming, fair wages, and the preservation of coffee-growing communities for generations to come.