The term "specialty coffee" was coined in 1974 by Erna Knutsen (USA): special geographic microclimates produce beans with unique flavor profiles (Tea & Coffee Trade Journal, 1974). In other words, specialty coffee can taste the terroir of the region where it grows.
“精品咖啡”一词创造于1974年，努森（Erna Knutsen，美国) ：在特别气候与地理条件下培育出具有独特风味的咖啡豆（《咖啡与茶》，”Tea & Coffee Trade Journal”）。换句话说，精品咖啡可以喝出它生长区域的风土之味。

Whether a cup of coffee is delicious or not depends on the quality of the raw beans. The roasting and brewing techniques are also based on how much potential the beans can have.
一杯咖啡好喝与否，关键在于生豆的品质，后续的烘焙，冲煮技术再好，也要基于豆子有多少潜质可以挖掘。

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Mujing Coffee gives more human and energy supervision to each link of the production chain - from seed to cup, so that it can finally get a superior taste when drinking.

木京咖啡在生产链 — 从种子到杯中（From seed to cup）的每个环节，赋予更多的人力精力监管，最后才能在饮用时得到味觉上的优胜。