Our Fill Up Coffee journey started on a trip to Milan where we discovered an unforgettable coffee culture. All coffee shops offered quality and affordable coffee that surpassed anything we've had in States.  After we reached out to our own network, we met a valuable asset who was a green coffee bean trader and an eventual partner.


Our beans are bought over to Regalia Roasting Collective through a reputable coffee trade house. Our team learned how to roast so that we can control the quality of our coffee beans to our taste. The selection process is meticulous as one of our partners has experienced in supply chain management of green coffee beans. We only pick out beans that meet our niche of quality, traceability, and affordability.


FillUp had been equipped with a working team, knowledge, and quality  coffee beans. We will create a niche where the quality of service meets.



So what is specialty coffee?

Simply put...specialty coffee is the best of the best when it comes to coffee.  

The term "Specialty Coffee" was first coined by Erna Knutsen in a 1974 issue of Tea & Coffee Trade Journal.  

Specialty coffee undergoes a stringent screening process when the beans are still green (unroasted) and then evaluated during a tasting process after they are roasted called "cupping".  Cupping is the tasting process by which a highly skilled taster (much like a sommelier) evaluates and assigns scores to each of the coffee’s attributes, such as acidity, body, flavor and aroma.  Specialty coffee must possess at least one distinctive attribute in the body, flavor, aroma, or acidity; and must be free of faults and taints.  

Don't confuse "specialty coffee" with "gourmet" or "premium" coffee.  

According to the SCAA-Specialty Coffee Association of America, specialty coffee is used to refer to coffee that is graded 80 points or above on a 100 point scale by a certified coffee taster (SCAA) or by a licensed Q Grader (CQI).

Specialty Coffee undergoes a rigorous visual inspection of a 350 gram sample searching for primary and secondary defects.  Specialty grade coffee must have zero primary defects.  Premium or Gourmet coffee allows primary and secondary defects.