Ever wondered why some coffee gives you heartburn or tastes burnt no matter how you brew it?
Let’s clear things up — here’s what really sets commercial coffee apart from specialty coffee, and why it matters for your body, your taste buds, and the people behind every bean.
What Is Commercial Coffee?Commercial coffee is the kind you find in most grocery stores shiny, oily beans roasted to an almost black color.
It looks bold, but here’s the truth: those beans are usually low-grade, old, or even defective.
Mass-produced coffee often means:
• Beans stored for months (sometimes years) in poor conditions
• Exposure to humidity, mold, or rancid oils
• A mix of broken or damaged beans
• Roasting so dark it hides all those flaws
That’s why commercial coffee often causes acid reflux, bitterness, or stomach discomfort.
It’s not that coffee itself is bad for you it’s that bad coffee is bad for you.
When doctors tell people to “cut back on coffee,” they’re usually talking about this kind.
What Makes Specialty Coffee Different
Specialty coffee starts with purpose from the farm to the cup.
Every step matters: altitude, soil, process, and, most importantly, the people who grow it.
At Cafecito Power, our beans come directly from the Nasa Indigenous community in Tierradentro, Cauca, Colombia families who have cultivated coffee for generations with deep respect for the land.
They don’t just grow coffee; they honor it.
Their care shows in every detail:
• Clean, chemical-free processing
• Fresh harvests handled with precision
• Proper drying and storage
• Full traceability you know exactly where your coffee comes from
We roast the beans locally in Minneapolis, keeping the entire process transparent.
Every bag of Cafecito Power or 23 de Mayo Coffee carries that story of origin, respect, and balance.
Why Specialty Coffee Feels Different
You’ll notice the difference right away:
• No bitterness, no burn
• Smooth flavor and natural sweetness
• A clean kind of energy — not the jittery one
That’s what happens when coffee is treated like food, not a commodity.
And that’s also why specialty coffee is usually sold whole-bean to keep the aroma and flavor intact until you brew it.
At our farmers markets, we grind your coffee fresh on the spot, so you can smell and taste the difference immediately.
Let’s Talk PackagingMost commercial brands use thin paper or plastic bags no valves, no airtight seals, nothing to keep oxygen or humidity out.
Specialty coffee, on the other hand, comes in resealable, multi-layer bags with one-way valves (like ours).
That’s not just packaging design it’s preservation science.
It keeps your beans fresh, aromatic, and full of life.
Coffee With Purpose
For us, coffee isn’t just a drink it’s a connection.
Every bag of Cafecito Power and 23 de Mayo Coffee is a tribute to the people who make it possible the Nasa, “Hijos del Agua” and “Nietos del Trueno” and to doing things right from the ground up.
Real coffee. Real people. Real purpose.
That’s specialty coffee. That’s Cafecito Power. ⚡