Specialty coffees

Specialty Coffees refer to the highest quality of coffee beans available in the market, often produced under specific and ideal climate conditions, and are known for their unique flavor profiles, which can vary significantly from one region to another. These coffees are distinguished from regular or commercial coffees by their special characteristics and unique flavors, which are influenced by the specific microclimates in which they are grown, the methods of coffee cherry processing, and the meticulous attention to detail during the cultivation, harvesting, and processing stages.

Definition and Standards

The term "Specialty Coffee" was first used in 1974 by Erna Knutsen in the Tea & Coffee Trade Journal. Knutsen used the term to describe beans of the best flavor which are produced in special microclimates. The Specialty Coffee Association (SCA) has developed a set of standards that coffees must meet to be considered specialty grade. These standards include considerations for the coffee's origin, variety, growing conditions, and processing method, as well as its flavor profile. Coffees that score 80 points or above on a 100-point scale by certified coffee tasters (Q Graders) are classified as specialty.

Regions and Varieties

Specialty coffees are grown in specific, often high-altitude, regions around the world, including but not limited to Central America, South America, Africa, and parts of Asia. Each region, and even specific farms within these regions, can produce coffees with distinct flavor profiles, ranging from fruity and floral to nutty and chocolaty. Some well-known varieties include the Geisha from Panama, the Bourbon and Typica varieties, and the Ethiopian Yirgacheffe.

Processing Methods

The processing method of the coffee cherry also plays a significant role in the final taste of the coffee. The main methods include:

• Washed (or wet) process, where the fruit covering the coffee bean is removed before it is dried.
• Natural (or dry) process, where the coffee beans are dried with the fruit still on the bean, often resulting in a sweeter and fruitier flavor.
• Honey process, a hybrid method where some of the fruit covering is removed, but some is left on during the drying phase.

Brewing Specialty Coffee

Brewing specialty coffee requires attention to detail to fully extract the unique flavors of the bean. Variables such as water quality, grind size, brewing time, and temperature can all affect the final cup. Popular brewing methods among specialty coffee enthusiasts include the Pour Over, French Press, Espresso, and Aeropress.

Sustainability and Ethical Considerations

The specialty coffee industry often emphasizes sustainability and ethical practices, including fair trade and direct trade relationships with farmers, organic farming practices, and conservation of wildlife habitats. These practices not only ensure the quality of the coffee but also support the well-being of the coffee-growing communities and the environment.

Market and Trends

The specialty coffee market has seen significant growth over the past few decades, with consumers increasingly seeking out high-quality, unique coffee experiences. This has led to the rise of specialty coffee shops and roasters, coffee tasting events, and barista competitions worldwide.