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Bio Coffee
Tasty
UNITED STATES, California
€9
Feel the calm and happiness with every sip
Savor the flavor of coffee that feels like it was made just for you
Enjoy your perfect coffee match
One-time purchase:€0
2024-05-11
Quantity:
60-day money back guarantee
Unlock your best self with your favorite coffee! It is not just yummy, but it also makes you feel special.
Product Details
Science & Health
Shipping & Delivery
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Over 6 coffee addicts love discovering new favorites with us
Why people go for Specialty Coffee
Tastes amazing: Specialty coffee bursts with unique, yummy flavors
Quality beans: Only the best beans make the cut
Freshness: Roasted to order
Helps farmers: It pays farmers fairly, supporting their families
Learn cool facts: Discover stories behind each cup
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Over 6 coffee addicts love discovering new favorites with us
ETHICALLY SOURCED
better for you, the planet & the farmers
FLAVOR
fruity
Chocolatey
Nuts & Spice
Citrus & Floral
Chocolatey
Nuts & Spice
Citrus & Floral
FRESHNESS
roasted to order & richer taste
ROASTED IN EUROPE
roasted to high standards
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over (6) coffee addicts love discovering new favorites with us
Why people love discovering new favorites with us
How To Use
Rainbow Dust can be mixed with just about anything
How to use
Rainbow Dust can be mixed with just about anything
STEP 1
Scoop your serving of chocolate Rainbow Dust
STEP 2
Mix with water, milk, a protein shake or smoothie - it's super versatile
STEP 3
Drink, enjoy and get to work creating your vision
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FAQs
How is specialty coffee different from standard coffee?
Specialty coffee is a term coined by Erna Knutsen in 1974, refers to any coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal microclimates, and have distinctive and unique flavor profiles, with little to no defects.
What do ratings mean for coffee and who rates them?
Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification from the Coffee Quality Institute (CQI). Coffee is first graded when it's green. If there are defects the coffee is determined to be “not-specialty grade”. For those specialty coffee beans that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues, defects and taints, will lower the overall score.