Coffland Corp: Everything About Specialty Coffee

How different is specialty coffee from the rest?

Specialty can only occur when all of those involved in the coffee value chain work in harmony.

According to the Specialty Coffee Association, coffee beans should go through a process in which each of them is graded from 0 to 100 points. This stage is known as cupping. So, for them to be considered specialty coffee, a certified grader must evaluate them and give them at least 80 points.

Yes, it seems like a lot, but it is a very demanding job to offer the most delicious flavors of one of the most popular drinks in the world. In that sense, if an expert finds too many defects in a sample of green and unroasted coffee beans, they will be labeled as regular coffee and will be not chosen. In other words, the aim is to guarantee quality through all stages of coffee production, from the seed to the cup.

Also, specialty coffee producers affirm that by selecting a proper seed with almost no defects, quality improves. They carefully cultivate and harvest coffee plants at a perfect altitude and time of year. And in the best soils, of course. Then they get select them at the right time. With this, the drink’s quality will outweigh other forms of production.

Although many believe that this type of coffee is a new trend, the truth is it has been around since far back as the early 1900s in prestigious hotels in Paris. However, the term was first used in 1970 when the method appeared in the Tea and Coffee Trade Journal. And because coffee is a highly desired beverage, there have been improvements in agricultural, roasting, and brewing technology. Now, everyone is paying attention to the selection of its beans.

This process then continues with roasters and baristas, who also have to use special techniques to make a balanced beverage with natural and rich flavors. So if you want to upgrade the quality of the coffee you are serving to your clients and cope with this trend (that is here to stay), take note of the characteristics surrounding the process:

Coffee grading: green coffee goes through a visual inspection and cupping to be graded. The evaluator considers shape, size, and smell and chooses a bean only if it receives more than 80 points.

Type of coffee: specialty coffee is made out of arabica beans because they are considered to be sweeter and have the most delicate flavor.

The perfect regions: selected countries, like Ethiopia, Kenya, and Colombia are synonymous with specialty coffee. Why? Coffee cultivated in high latitudes, mixed with a tropical climate, along with rainy and dry seasons, produces the best beans.

Popularity: in the U.S specialty coffee is spreading nationwide because coffee went from a modern convenience to a drinking experience. Its popularity is increasing, and that is why quality is now the primary strategy to compete in this industry.

Roasting process: roasters know the perfect temperature and techniques to create custom profiles for each coffee they receive. Their mission is to enhance and highlight their natural flavors.

Baristas: baristas at your coffee business choose carefully grown and roasted coffee to produce quality beverages with precision and specialized equipment. They follow the menu instruction, so quality is always the same in every drink.

Luckily enough, at Coffland Corp, we have our brands of specialty coffee, and they are our clients’ favorites. If you think this type of coffee represents the next step for your coffee business, contact us and let us become your providers!