Specialty Coffee — What makes Specialty Coffee so Special?

What makes specialty coffee so special? Why is it different from ordinary coffee?

5.1 Factors contributing to the uniqueness of specialty coffee varieties

Specialty coffee comprises a wide range of coffee varieties with unique flavors and aromas. There are several factors that contribute to the uniqueness of specialty coffee.

Origin and terroir
The origin and terroir of the coffee beans are important factors that determine the coffee's flavor. Different regions have unique climatic conditions, soil compositions, and altitudes that influence how the coffee bean grows and ripens. For example, Guatemalan coffee varieties often have chocolate and nutty aromas and flavors, while Ethiopian coffee varieties are known for their fruity and floral flavors.

Coffee varieties
There are hundreds of different coffee varieties available. Each variety has its own characteristics and produces a different flavor. For example, the Bourbon variety grows in various countries and often produces a sweet, fruity flavor. Other varieties such as Catuai thrive in warm areas and often produce rich aromas of chocolate and caramel.

Processing
The way a coffee bean is processed also determines the coffee's flavor. Removing the husk and drying the coffee bean can be done in various ways. Natural processing techniques can result in a fruity, wine-like flavor, while the washed method often yields a clean, bright taste.

Roasting
Roasting is a process where the flavor and aroma of the coffee are developed. Coffee can be roasted to different degrees, from very light to dark roast. Roasting is a highly meticulous process that plays a crucial role in the development of coffee flavor. For example, lightly roasted coffee often has a bright acidity, while dark roasted coffee often tastes like chocolate and nuts.

Bean quality
The quality of the beans is another important factor contributing to the uniqueness of specialty coffee varieties. Higher-quality coffee beans often have a better taste and aroma than lower-quality beans. Specialty coffee beans are often carefully selected, and only the best beans are sourced and roasted.

5.2 Development of different flavors in different regions

I have already discussed various factors contributing to the uniqueness of specialty coffee. However, one of the key factors contributing to this specialty is the location where the coffee is grown. The development of different flavors in different regions is a fascinating aspect of the specialty coffee industry.

Coffee plants thrive best in certain climates and soil compositions. Therefore, the location where the coffee is grown largely determines the flavor of the coffee beans. For example, coffee beans from Colombia may have a very different taste from those from Ethiopia because coffee cultivation in these countries requires different conditions.

The flavor of coffee is influenced by various elements such as the altitude at which the coffee grows, the temperature, the amount of precipitation, and the type of soil. For example, looking at coffee beans grown at higher altitudes, these beans typically have more time to ripen and develop a more complex flavor than coffee beans grown at lower altitudes.

In addition, the processing of coffee beans plays a crucial role in flavor development. There are different processing methods, where the method of drying (wet or dry) can make a big difference in the flavor of the coffee beans.

To create a distinctive flavor, some coffee growers also use certain techniques to enhance the flavor of their coffee. For example, using coffee trees of diverse varieties, or growing coffee under shade trees, can contribute to the development of unique flavors.

It is important for coffee lovers to know where their coffee comes from so they can compare and appreciate the different flavors. With the increasing popularity of specialty coffee varieties, there is more attention paid to the origin and specific characteristics of different coffee varieties.

5.3 Comparison between traditional production methods versus new innovative methods

In the world of specialty coffee, there is constant experimentation with new innovative methods to improve the quality of coffee. However, there are still traditional production methods used for producing specialty coffee.

Traditional production methods
Traditional production methods have been used for hundreds of years to produce coffee. This involves picking, washing, and drying the coffee before it is roasted. These methods have traditionally proven to be efficient and effective, contributing to the development of specialty coffee.

One of the most well-known traditional methods is the wet processing. This involves removing the pulp from the coffee bean, leaving only the beans. The beans are then washed in water to remove the pulp and dried. This method can result in a very clean, bright, and sweet taste of the coffee.

Another traditional method is dry processing, where the whole coffee cherry is dried before the pulp is removed. This can result in a very fruity taste of the coffee, but it can also pose risks such as uneven drying.

Innovative methods
New innovative methods are used to further improve the quality and flavor of coffee. These methods are not necessarily better than traditional methods, but offer new opportunities and can lead to unique flavors of the coffee.

An example of an innovative method is carbonic maceration. This involves fermenting the coffee cherries in an oxygen-free environment with carbon dioxide, resulting in new aromas and flavors. This method can result in a very fruity and floral taste of the coffee.

Another innovative method is anaerobic fermentation, where the coffee cherries are fermented in oxygen-free conditions with various types of yeasts. This results in unique flavors and aromas that are otherwise not found in coffee.

The difference between traditional and innovative production methods in the specialty coffee world is that traditional methods have proven their effectiveness over the years, while innovative methods can create new flavors and aromas. Both methods have their own advantages and disadvantages, and it is up to the coffee producer to decide which method suits them best. By experimenting with different methods, the coffee producer will eventually be able to achieve the ideal taste of the coffee.