Specialty coffee is a term used to describe coffee that has been grown and processed with the utmost care and attention; it is grown in small batches and is usually of a higher quality than regular coffee.
Specialty coffee beans are usually sourced from specific regions of the world and are carefully roasted and brewed to bring out the best of their unique flavors and aromas. Specialty coffee is often sold as single-origin coffee, meaning it comes from one specific country or region. Single-origin coffee beans are usually traceable; traceability is important for coffee drinkers to know exactly where their coffee is from, and who grew it and it helps to ensure a better quality coffee, as well as supporting coffee farmers and their communities.
Grading system
The grading system for specialty coffee is based on the Specialty Coffee Association (SCA) Coffee Grading Standard. The standards are divided into four main categories: quality, flavor, body, and aroma.
- Quality is determined by the physical characteristics of the bean, such as size and shape.
- Flavor is determined by the taste of the coffee, including acidity, sweetness, and bitterness.
- Body is determined by the texture of the coffee and its ability to linger on the palate.
- Finally, aroma is determined by the smell of the coffee, including the presence of floral, fruity, and nutty notes.
Grading processes
The grading process involves cupping the coffee, which is the process of tasting and evaluating the coffee. The beans are then given a score from 1-100, with a score of 80 or above considered to be specialty grade. Specialty coffee can be processed in a variety of ways, with natural, washed, and honey processes the most common.
Natural Process
Natural process coffee is the oldest and most traditional method of processing coffee. It is also the most labor-intensive, as it requires the beans to be dried in the sun for several days before they are ready for roasting. During the natural process, the beans are dried in the sun with their protective cherry still intact. This method produces a sweet and fruity cup of coffee with a heavy body.
Washed Process
Washed process coffee is a modern method of processing coffee that was introduced in the 19th century. It is a much faster and easier process than natural, as the beans are first soaked and then dried in the sun. This process removes the cherry and other impurities from the beans, resulting in a clean, balanced cup of coffee with a lighter body and bright acidity.
Honey Process
Honey process coffee is a relatively new method of processing coffee that has become popular in recent years.
- The honey process begins with coffee cherries that are picked at just the right moment of ripeness.
- The cherries are then skinned and pulped to remove the outer layer.
- After the pulping process, the coffee is laid out on drying beds, where it is exposed to the sun and air. During this time, the natural sugars in the coffee cherries will slowly be absorbed into the beans.
This process is often referred to as “honeying”. The amount of time the coffee beans spend in the honey process will determine the flavor profile of the final product. The most common honey process is a medium roast, which will produce a coffee with a balanced flavor and a smooth body, higher sweetness and body than washed coffees, but still retains some of the bright acidity.