Specialty Coffee Beans

Coffee Beans

The difference between regular and specialty coffee beans is the way they are prepared and processed. For example, a full-bodied coffee has strong notes of chocolate and caramel, while a light roast promotes floral descriptors like honey and molasses. Coffees that are light-roasted also have lower acidity. To learn more about the differences, read on. And don’t forget to sample different types of specialty coffee beans.

There are two main species of coffee: Arabica and Robusta. Specialty coffee is made from Arabica beans grown at altitudes above 1,000 metres. Ethiopia and Colombia are among the countries that produce specialty coffee, as are countries such as Brazil and Indonesia. In general, specialty coffee is considered superior to regular coffee because it is sourced from a variety of origins, including high-altitude regions. For more information, check out our coffee-growing guide to learn more about the process of obtaining specialty coffee.

One of the benefits of specialty coffee is that the producers maintain a closer relationship with the farmers, and their coffee is often shown on the packaging. Traditional coffee is purchased through many stages, which can affect farmers. By avoiding multiple steps, consumers can avoid this and ensure a higher quality of flavor. But there are a few caveats. If you do decide to purchase specialty coffee, remember that it’s important to know how to choose the best beans for your needs.

Specialty Coffee Beans

Quality is another important factor. High-quality coffee is made with the right ingredients. The quality of coffee beans is crucial to your enjoyment, and the best brands are made with carefully chosen ingredients. Coffee roasting is an art form, and not all coffee is created equal. There’s a wide variety of specialty coffee, and you can choose the one that suits you the best. You can also find a variety of roasts to suit your taste and your budget.

Coffee that scores more than 80 points on a 100-point scale is considered specialty. Certified coffee tasters assess the quality of green coffee beans, based on a scoring system devised by the Specialty Coffee Association. Coffee tasters observe the aroma of brewed coffee and develop preliminary tasting notes for each one. Only the finest coffee is selected and sent to the roaster for the next phase. For more information, see the Specialty Coffee Association website.

A cup of coffee with a Q score of 80 or higher is considered specialty. The bean itself must have minimal defects in order to qualify for this label. This is done using the Arabica species, which account for about 70% of world coffee production. Arabica coffee is considered to be sweeter and harder to grow than Robusta. Arabica also includes varieties such as Bourbon, Gesha, Typica, and Bourbon.