What does specialty coffee mean? In recent years, the term specialty coffee has become increasingly common in stores, coffee shops, and on packaging. However, many people still wonder what it actually means and why this type of coffee is often priced higher than conventional coffee.
According to the SCA, specialty coffee is coffee that scores 80 points or more out of 100 in an evaluation by certified tasters, known as Q Graders.
This rating is based on aspects such as:
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Aroma
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Flavor
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Acidity
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Body
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Sweetness
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Balance
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Absence of defects
A coffee that does not reach this score is considered commercial coffee.
Specialty coffee starts at the farm
For a coffee to be considered specialty, it all begins at its origin.
Factors such as altitude, climate, variety, and agricultural practices directly influence the quality of the bean. Coffee growers who produce specialty coffee work with greater care in every detail, seeking to highlight unique characteristics in each harvest.
In this type of coffee, the producer is no longer anonymous and becomes a protagonist.
Some of the most common processes are:
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Washed
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Natural
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Honey
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Controlled fermentations
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Anaerobic processes
Each process influences the sensory profile, allowing for notes that may evoke fruits, panela, chocolate, flowers, or spices.
Therefore, specialty coffee does not always taste the same.
In specialty coffee, the roasting is designed to highlight the bean's inherent qualities.
More than a drink, an experience
Consuming specialty coffee also means supporting a fairer chain.
Generally, this type of coffee pays the producer better, promotes sustainable practices, and values the work at the origin.
Behind each cup there is more dedication, more knowledge, and more respect for coffee.
Café La Manchuria's commitment
At Café La Manchuria, we believe that specialty coffee is a way to honor the coffee grower's work and offer a different experience in every cup.
That's why we work with origin coffees, careful processes, and roasts designed to highlight the best of each bean.
