is it still special? it's really confusing

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so yesterday Zcupping was with some friends and there was a lot of them labeled 'Zanaerobic honey inused cinnamon bark'. It's a very interesting portrait, there's a pretty pronounced, bright, and complex spice.

One of the guys in the industry who's been saying it's not special, it's flavored coffee.

Well I don't want to join the club without knowing the runway. SCA has a specific definition: coffee that scores 80 or so on a 100 scale using SCA cupping protocol. No pure processing clause without addition.

But there are other things that are often quoted: if complexity and flavor nootes are acquired that are mostly of added substrates, not of roosters or varieties, are the scores still apples- to-apps with lots that don't exist?

Anyone want to help me clarify this from the technical side or the industrial side? Because what I met on the field was still very divided.

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by formal definition, SCA is not exclude infused or co-fermented lot of specialty catechism. During the 80 + score, it was legally specialty under their framework. But there are some things that don't get caught at that number: 80 points due to complexity of terroir versus the 80 score because the flavor of the external substrates is different.

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which is a problem if the scoring system is not distorted: Zroaster and a serious buyer bought a lot labeled specialty with a certain expectations, but it turns out that it's more florised than genuinally explicit. Not always about quality but about expectations match. One solution is a more structured disclosures of industry, not a specific definition because it will open up a huge debate.

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there's a nuance about that type of Inseuse too. co-ferment where the substrates exist during Zfermentation and affect metabolism biologically it's different from a flavor compound injection directly to ZZZCF001Z. The first one still has ZZZCF004Z. natural process. The second is more straightwarming artificially flavering. Both of them are often used with labels that aren't distinguish either.

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from the cafe owner's side that sells to the end consumer, to be honest most of the customer doesn't really care as long as it's interesting. but there was a customer segment that was sophisticated and they immediately asked for the details of the process if they were interested. if you can't answer honestly, the truck's down. so the consistency between what's labeled and what's in that cup is key, not about specialist versus not.

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it's an important practical perspective. in the end the market's define value. but fair is also if there's a more standard framework disclosure so that buyer on all levels can make informed decision. it now depends on the honesty of each processor.

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about whether this is still specialty, the answer depends on who is asked and in what context. at cupping protocol: yes, if the score is 80 +. In the premium buyer looking for an authenticity: offten no. In a common consumer looking for intersting cup experience: the specific definition is irrelevant to them. The question might be more: for audience where is this coffee made?

is it still special? it's really confusing

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