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Specialty coffee should not be confused with "gourmet" or "premium" coffee. The latter are marketing terms with no defined standards. According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale is graded "specialty." Specialty coffees are grown in special and ideal climates, and are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced. To promote and self-regulate the industry, growers, exporters, roasters, retailers and equipment suppliers have established trade associations. These associations exist in both coffee-consuming and producing countries.