Specialty coffees

Specialty coffees

Specialty coffees come from areas where we find the ideal conditions for growing quality coffee and their quantities are limited. This is because the producers have paid special attention to a single farm or a part of it, as well as to the way it is cultivated, collected, sorted and processed. The terroir, the microclimate of the area, plays a key role in the characteristics that coffee will acquire. Sunshine, humidity, altitude, temperature fluctuations, soil, soil slope, all have their importance.


So there, from the tree still, begins the journey of quality coffee. But during the trip, a lot can happen and affect the final taste result, thus turning a specialty coffee into a simple commercial coffee. The grower must pay special attention to each factor. To plant the tree at the right time, to collect the fruits when necessary, to process them carefully, taking care of every detail. Specialty coffees are basically harvested by hand, one fruit at a time, so that the grower can make sure that he has collected only those that are ready, in the right size and at the right time. A little more moisture or a little earlier or later to collect the fruit and coffee loses many of its valuable characteristics.

So the conditions are ideal, but your coffee is not ready yet! Because although it has all the conditions, it is still in the middle of the journey to be characterized as a specialty coffee .

Why, what is specialty? What does this word mean that in recent years we find more and more often as an accompaniment to coffee, even in store names? And what makes a specialty coffee stand out from a commercial?

Specialty, then, means specialist. For coffee, however, it means even more. It means exceptional, special, special .

Specialty coffee is not characterized by the subjective taste of some, nor does it result from any competition. It is not a fashion and a trend. It really is, something objectively measurable.

How is it measured and how is the evaluation done? Coffee is evaluated organoleptically on a scale of up to 100. To be a specialty of a coffee, it must score over 80 degrees . (Sensory evaluation is cupping, in which following a specific procedure the aroma, taste, aftertaste and body of a coffee are graded in order).

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