Join us on a journey with an extraordinary drink, perfect for quenching your thirst on hot days!
What is specialty coffee?
Specialty coffee is a term first used in 1974 in the Tea & Coffee Journal by Erna Knutsen. In her article, Erna described the exceptional flavors of coffee originating from areas with unique microclimates.
Specialty coffee refers not only to the quality of the beans but encompasses the entire production chain: the cultivation, harvesting, distribution, processing (milling and roasting), and finally, brewing and serving in the cup.
For coffee to be classified as specialty, it must score 80 or more points on a 100-point scale established by the Specialty Coffee Association (SCA). The quality of the beans is evaluated by Q-graders (akin to sommeliers for wine). To become a Q-grader, one must undergo certified training provided by the Coffee Quality Institute.
What to consider when discussing specialty coffee?
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Cultivation of coffee plants
Specialty coffee is grown by skilled farmers who employ proven practices and continuously work to improve their skills. Specialty coffee cultivation occurs only on selected plantations, usually at altitudes above 1200 meters above sea level, where the climate, soil, and altitude create ideal conditions for high-quality coffee. No artificial fertilizers or pesticides are used in the cultivation of coffee plants.
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Harvesting coffee
Specialty coffees are typically hand-picked, though not exclusively. Afterward, they undergo multiple quality checks. Specialty beans must come from a single origin (country, region, or plantation) to highlight their unique characteristics.
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Ordering beans according to harvest calendars
Depending on the species and region of the plantation, coffee ripens at different times. Ordering beans according to the harvest calendar ensures that the freshest beans are used.
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Regular coffee cuppings
To roast and sell the best beans, roasters should organize regular cuppings to select the best-tasting samples from their coffee supply.
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Roasting beans
Specialty coffee is usually roasted lighter than the beans you find in supermarkets. This lighter roast highlights the sensory notes, making them more pronounced and noticeable.
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Fair wages for workers
Working on a specialty coffee plantation is hard and requires skill. Workers at every stage of production should be fairly compensated. This is one of the reasons why specialty coffee is more expensive than supermarket varieties—often, we don't know the origin of the beans or whether the farmers were fairly compensated for their labor. With specialty coffee, you can be certain.
Everything mentioned here ultimately affects the flavor of the coffee you drink. Specialty coffee tends to be more expensive than supermarket beans, but the quality more than makes up for the price difference. You'll experience flavors and aromas that are hard to find in supermarket counterparts. Thanks to the lighter roast, you'll be able to distinguish the nutty-chocolate notes typical of coffees from the Americas, as well as the countless fruity and floral aromas of African coffees. You'll also have the assurance that you're drinking a top-quality product, ethically sourced from verified farms and carefully processed to bring out the best in each bean.
Once you try specialty coffee, there's no turning back — you’ll discover a new dimension of this beverage and undoubtedly fall in love.
