In the world of coffee, not everything is brewed over the fire. Specialty coffee is not just a type of coffee, it is an experience that redefines how we think about this beloved drink. Specialty coffee is distinguished by the high quality of the coffee and attention to the details of the production process from seed to cup. This includes everything from how the coffee is grown to how it is roasted and prepared.
What is specialty coffee and what distinguishes it?
Specialty coffee is typically defined as coffee that has been rated by baristas and scored above 80 out of 100 by the Specialty Coffee Association of America (SCAA). This means that every stage in the production process is done with the utmost care to maintain the quality of the coffee.
It is also distinguished by its high quality, which focuses on every detail, starting with the selection of seeds, through cultivation methods, all the way to the roasting and preparation processes. If traditional coffee is quantity-oriented, specialty coffee is quality-oriented.
Quality is not just about flavour, it also includes origins, growing methods, roasting, and even presentation.
Origins and seed selection
In specialty coffee, great attention is given to seed selection and provenance. They usually come from farms that care about sustainability, quality and ethics in farming.
Importance of assets
The origins in specialty coffee are not just a minor detail. The environment in which the seeds grow has a huge impact on the final flavor of the coffee . Altitude, soil type, and climate all determine seed quality.
Seed sources
The seeds usually come from regions known for producing high-quality coffee such as Colombia , Ethiopia , and Guatemala . It is best to buy from farms that care about sustainability and respect their workers and the environment.
Producing countries
Seed sources are often from countries known for producing high-quality coffee such as Colombia, Ethiopia, and Brazil. Each country has distinct flavor characteristics.
Local and small farms
A lot of specialty coffee comes from small farms that focus on quality over quantity. These farms are often run by families with long experience in growing coffee.
Recognized sources
Seeds that come from reputable sources and have certifications such as “Fair Trade” or “Organic” are considered more reliable.
Experimental and research farms
Some seeds are grown on experimental farms used for scientific research and development, which contributes to improving varieties and coffee quality.
Direct trade
Direct dealing between the farmer and the buyer can improve the quality of seeds, as focus can be placed on specific quality standards.
Preserving biological diversity
Seeds grown in an environment that preserves biodiversity often produce higher quality coffee due to environmental balance.
Sustainability and social responsibility
Some resources focus on sustainable social and environmental processes, such as providing fair wages to workers and preserving the environment.
Seed selection
No seed is selected. Great attention is given to seeds that exhibit distinct characteristics such as sweet, acidic or fruity. It is tested and evaluated periodically.
Origins and seed selection
Breeds and species
In the world of specialty coffee, attention is given to the offspring and genetic types of the seeds. Some families, such as Geisha and SL28, are considered pioneers in producing distinct flavours.
Breeds and species in specialty coffee
Arabica and Robusta
They are the two basic types of coffee. Arabica is considered higher quality and has a lower caffeine content, while Robusta is often used in espresso coffee and has a higher caffeine content.
An army, my weapon, bourbon
These are examples of species that produce distinct flavours. Geisha is known for its rich, fruity flavours, while Bourbon produces a full-bodied coffee.
Camel
Hybrids are the combination of two or more species to produce seeds that combine specific features such as disease resistance and flavor quality.
SL28 and SL34
They are two popular varieties from Kenya that produce coffee with complex and citrusy flavours.
More details about the species in specialty coffee
Bourbon family
This is one of the oldest and most famous factions. Bourbon produces coffee with sweet, complex flavors and is often used in specialty coffee blends.
More details about the Bourbon species in specialty coffee
the origin
The Bourbon variety originally comes from Runyon Island, formerly known as “Bourbon Island.” Hence the name of the species.
Agricultural characteristics
Bourbon is a complex species in cultivation; It needs great attention and suitable conditions for growth. But in return, it produces high-quality coffee.
Flavors
This species is known for producing coffee with sweet and creamy flavors and usually has a medium to full body and moderate acidity.
Variables
There are several variants of the bourbon species, such as red bourbon and yellow bourbon, and each produces slightly different flavors.
Sustainability
Bourbon is generally less resistant to disease than other species, making it difficult to grow sustainably without the use of pesticides.
Geographical distribution
This species is widely cultivated in countries such as Colombia, Brazil, and Guatemala, but can also be found in other regions.
Impact on the industry
The bourbon variety has a huge impact on the specialty coffee industry, as it is considered a standard for quality and flavor in many cases.
Bourbon Flavors:
Acidity : Moderate to high, often clean and clear.
Body : Medium to full, making the coffee satisfying in the mouth.
Flavors: Mostly show fruit flavors like raspberry and cherry, with hints of chocolate and caramel.
Agricultural matters:
Height : Higher altitudes are preferred, which gives a longer growth period that contributes to the development of flavors.
Soil : Prefers soil rich in minerals.
Water : It needs regular irrigation, but not to the point of saturation.
Resistance to diseases : less resistant compared to other species. It needs good care to resist diseases.
Geographical distribution:
- **Latin America**: Colombia, Brazil, Guatemala.
- **Africa**: Prosperity in some regions such as Rwanda and Burundi.
- **Asia and the Pacific**: Rare but can be found on some small farms.
Impact on the industry:
- **Quality**: It is considered a standard for coffee quality in many regions.
- **Price**: Due to its high quality, it is often sold at higher prices than other species.
Geisha faction
Famous for its unique flavors that range from pink to citrusy, it has gained great fame thanks to the championships and awards it has won.
My weapon platoon (SL28 and SL34)
Developed in Kenya, these varieties are known for their citrus and fruity flavours. It is considered among the most highly regarded species in specialty coffee.
Typica family
One of the original parent species of the Arabica species, it produces classic and mild flavours.
Pacas subspecies
It is a variety that originated as a mutation of the bourbon family, and produces sweet flavors and a balanced body.
Catuai family
This species is a hybrid between two different species and is known for its resistance to difficult environmental conditions.
Romerus species (Rume Sudan)
Relatively rare and recognized for its rich, fruity flavours.
Sudan Rume species
One of the indigenous species from Ethiopia, it is known for its brilliant fruity flavours.
Genetic diversity
Maintaining genetic diversity is important for the long-term sustainability of coffee, which is why a lot of research is being done to develop new varieties.
research and development
Continuous efforts in research and development contribute to improving the species and producing better coffee.
Relations with farmers
Suppliers and companies often have long-term relationships with farmers, which helps with sustainability and continued quality over the years.
Water and soil tests
To ensure quality, the farm undergoes detailed tests for water and soil content. These tests improve understanding of the optimal conditions for seed growth.
Shade farming
Growing coffee under shade trees is a practice that enhances the quality of the coffee and helps preserve the soil and environment.
Rotating crops
To keep the soil fertile, rotational crops can be practiced, where other plants are planted between coffee seasons to improve soil quality.
Harvesting techniques
Harvesting takes place at specific times and in specific ways to maintain quality, such as using manual harvesting only for mature coffee.
Storage and transportation
Once the coffee is harvested, it is stored to maintain its quality until it reaches the roasting stage. Storage and transportation operations are carried out in a way that reduces exposure to moisture and heat.
Asset lists
Many specialty coffee companies offer detailed bean origin lists, enabling customers to choose coffee based on its source and characteristics.
Advanced steps in seed selection
Flavor evaluation
Flavor is evaluated through specialized tastings called “cuping,” where coffee experts evaluate the quality and flavor of the coffee.
Awards and formats
Coffee seeds that have won prizes in international competitions have a special weight in the market and are considered a guarantee of quality.
Traceability
Detailed information about the farm, the region, and even the farm workers can be made available to the consumer, improving transparency and trust.
Small production
Seeds that come from small productions often receive more care, which results in higher quality.
Post-harvest operations
Drying, storage and transportation, all these processes have an impact on quality. Natural drying in the sun on raised beds is usually preferred to preserve the coffee flavors.
Processing
The way coffee is processed after harvest (such as water-processed or dry-processed) is an important factor in determining the final flavors of the coffee.
The role of intermediaries and importers
Companies that mediate the purchase of coffee play an important role in maintaining quality. It is preferable to deal with brokers who have a good reputation in the market.
data analysis
Some advanced companies are using data analytics to understand the factors that affect coffee quality, by monitoring growing conditions and climate issues.
Chemical analysis
Chemical analysis of the seeds can be carried out to examine their acid and oil contents, giving a deeper understanding of the potential qualities of the coffee.
Sustainability
Seeds grown in sustainable and environmentally friendly ways are increasingly popular, especially with customers who prefer environmental values.
Experimental farms
Some coffee farms have small experimental farms to try out new seed varieties, and this gives them the ability to continually renew and develop.
Training and knowledge
Specialized coffee farmers often receive advanced training in growing and harvesting coffee, which contributes to the quality of the seeds.
Quality certificates
Having certifications such as Fair Trade, Organic, or Rainforest Alliance can be a convincing factor in choosing seeds.
Other criteria for selecting seeds
Quantity and availability
The ability to provide large quantities of seeds of equal quality is an important factor, especially for large companies.
Genetic diversity
Selecting multiple seed varieties can produce a wide range of flavors and qualities, giving variety to the final product.
Relationship with farmers
Good relations between importers and farmers contribute to continuous improvement of quality and business sustainability.
Market guidance
Understanding market needs and future trends can help in selecting seeds that will meet those needs.
Rewards and incentives
Some farmers offer bonuses to workers for achieving high quality standards, which encourages good production.
Agriculture techniques
Using modern and innovative agricultural techniques can improve seed quality and reduce costs.
History and heritage
Some seeds have a long history and heritage in a particular region, which adds cultural and social value to coffee.
The importance of climate and soil
Height
The height of the location can greatly affect the flavor of the coffee. Good coffee is usually grown at high altitudes.
Soil type
Soil rich in minerals and nutrients improves the quality of coffee. Volcanic soil is considered one of the best types of soil for growing coffee.
Climatic conditions
The temperate tropical climate is ideal for growing coffee. Severe changes in weather such as drought or heavy rain can affect quality.
Irrigation Water
Irrigation water quality and distribution method can make or break the flavor of coffee.
Innovation and scientific research
Genetic research
New genetic research is being conducted to improve coffee resistance to disease and increase coffee quality.
Technology
Using advanced technology at different stages of production, such as using drones to monitor the condition of crops.
Business sustainability
Implement initiatives to make production more sustainable, such as using clean energy sources.
The philosophy behind specialty coffee
Behind every cup of specialty coffee there is a philosophy centered on quality, sustainability and transparency. From farmers to consumers, everyone shares this approach, which contributes to improving the standards of the industry as a whole.
Optimization techniques
Modern agricultural techniques are used to improve seed quality, such as careful cultivation and precision irrigation.
Single and hand selected coffee
In specialty coffee, it is preferable to select the coffee manually and carefully to ensure quality. This is conducive to obtaining mature and flawless daughters.
Certifications and standards
Seeds often carry certifications such as Fair Trade or Organic, which reinforce the quality and authenticity of the seeds.
Source traceability and transparency
Specialty coffee provides clear information about the source of the seeds, which gives consumers confidence in the quality and ethics.
