Exploring the rise and richness of specialty coffee
In the realm of coffee, a revolution is brewing, named specialty coffee. The term "specialty" refers to coffee that scores 80 points or above on a 100-point scale by professional coffee graders. These beans are meticulously grown, harvested, and roasted to bring out distinctive flavors than the typical mass-produced blends. The qualities of speciality coffee that define its notes include acidity, texture, and mouthfeel.
What sets it apart
Specialty coffees have specific characteristics that set them apart. Based on the precise procurement and processing of the specialty coffee beans, a number of international organizations have established criteria for this kind of coffee. Specialty coffee comes in arabica and robusta varieties, which are grown at various elevations. Customers find specialty coffee more appealing due to its taste diversity.
Taste profile
Producers of specialty coffee frequently use techniques like natural, washed, or honey processing to accentuate and amplify particular taste nuances. "These coffee beans are expertly roasted to extract the most flavor without over-roasting, which sometimes leads to a burnt aftertaste," says Divisha Chhabra, co-founder of Bevzilla Coffee. Certain beans have a fruity and aromatic flavor, while others have a more chocolaty and biscuity flavor.
Roasting process
According to Chhabra, one can enhance the flavors and complement their inherent characteristics in speciality coffees by roasting. In order to enhance the chocolate or nutty notes present in coffee, it is usually roasted a little bit darker. Conversely, a lighter roast is often what we would choose if we wanted a coffee with more fruity and flowery flavors.
Why is it special?
When compared to non-specialty coffee beans, specialty beans usually have a higher density quality beans. Higher density coffees have a longer shelf life and more flavor. "Besides, the coffee cherries used to make specialty coffee are always picked by hand. Speciality picking involves choosing just the ripest cherries, rather than a mixture of ripe and unripe," explains Chhabra.
