在全球咖啡品质鉴定最具公信力的美国精品咖啡协会（SCAA）创始人Erna Knutsen的坚持下，一场革命悄然发生。她的工作不仅改变了美国人的饮食习惯，更是提升了人们对咖啡品质的追求。

自1974年在《咖啡与茶》杂志上首次提出“精品咔哒”的概念以来，Erna将特殊的地理条件和微气候作为生产具有独特风味的高质量咔哒标准。她的这一定义彻底打破了市场上的低价单调豆子垄断，为精品咔哒开辟了一片新天地。

随着时间的推移，特别是在2009年美国精品咔哒协会制定新的评分标准——要称得上是一杯好的精品 咔哒，它必须达到80分以上杯测分数——全球范围内对高品质豆子的需求不断增加。这促使更多农民改善栽培和处理技术，从而为消费者提供更优质的产品。

Erna herself was born in Norway, where her mother would roast coffee beans by the fireplace every morning. The aroma of freshly roasted coffee became a familiar and comforting scent to her. She only calmed down when she smelled the coffee being brewed by her mother at noon.

It wasn't until she was in her 40s that Erna began to truly explore the world of coffee. Working as an executive secretary for a coffee company in San Francisco, she developed a deep appreciation for high-quality, specialty-grade coffees from around the globe.

In recent years, Erna has been experimenting with new techniques to bring out even more complexity and sweetness in her coffee blends. Her "honey processing" method allows beans to retain their natural sweetness even after roasting, resulting in a taste experience akin to heaven.

Even now at age 90+, Erna still drinks four cups of high-quality coffee every day. As she once said, "A good cup of coffee can be worth thirty years of life."