What is Specialty Coffee and what factors influence its flavor?

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Coffee is one of the most beloved beverages worldwide, and within this universe, specialty coffee stands out for its superior quality and distinct sensory profile. But what exactly defines specialty coffee, and what are the key variables that determine its flavor?

What is specialty coffee?

The term "specialty coffee" refers to beans that achieve a minimum score of 80 on a scale of 0 to 100, according to the sensory evaluation standards established by the Specialty Coffee Association (SCA). This classification is carried out by certified tasters, known as Q Graders, who analyze aspects such as aroma, flavor, acidity, body, and balance of the beverage. In addition to scoring, specialty coffee must adhere to strict quality, traceability, and socially responsible practices throughout the entire production chain.

Variables that influence coffee flavor

The flavor of coffee is the result of a complex combination of factors that begin at cultivation and extend to the moment of tasting:

Species and variety of the bean: The two main coffee species on the market are Coffea arabica and Coffea canephora (commonly known as robusta). Arabica is generally associated with smoother and more complex flavors, while robusta tends to produce stronger and more bitter beverages. Within these species, there are various varieties that also influence the sensory profile, such as Bourbon and Geisha for arabica, and Conilon for robusta.

Growing region and terroir: The location where coffee is grown directly affects its flavor. Factors such as altitude, climate, soil type, and farming practices make up the concept of terroir. For example, coffees grown at high altitudes tend to develop greater acidity and complexity of flavors, while those from lower altitudes often present sweeter notes, a fuller body, and lower acidity.

Harvesting and post-harvest processing: Careful selection of ripe cherries and processing methods influence characteristics such as sweetness, acidity, and body. Some of the most commonly used processes are: natural, fermented, honey, and washed. The natural process, for example, tends to result in coffees with more sweetness and fruity notes, while the washed process enhances acidity and sensory clarity.

Roasting: The roast profile determines how flavors and aromas will develop. Lighter roasts preserve acidity and fruity notes, while darker roasts tend to highlight caramelized flavors and bitterness. Precise control of this process is essential to bring out the best characteristics of the beans.

Grinding and brewing method: The grind size must match the chosen brewing method, such as espresso, filter, or French press. An incompatible grind can lead to under-extraction or over-extraction, negatively affecting flavor.

Storage: Coffee must be stored under proper conditions to preserve its freshness and sensory profile. Factors such as exposure to air, light, humidity, and temperature can degrade the quality of the beans over time.

Understanding these variables is essential to fully appreciate specialty coffee and recognize the efforts involved in its production. Every step, from cultivation to the cup, contributes to creating a unique and memorable sensory experience.