Specialty coffee is defined by specific classification tests and distinctive flavor or place of cultivation. The potential of the coffee bean is determined prior to planting, and the cherry must be harvested when fully ripe to maintain quality. Preserving the bean potential and proper processing are key to providing specialty coffee. Roasting time and final taste testing are also important factors.
Specialty coffee can be defined as a coffee bean that has passed specific classification tests and produces without errors. First used in 1978, by Erna Knutsen, founder of the Specialty Coffee Association of America, the term is often applied to coffees with a distinctive flavor or place of cultivation. To be defined as a special product, the bean often goes through several stages towards the cup of coffee.
The first stage of the coffee bean designation is the determination of the potential. Potential is often derived from choices made prior to planting the bean. Some coffee beans grow perfectly in a given microclimate or soil and do poorly in other situations. Coffee may also have a lineage or breeding that helps the grower choose the best bean for a particular area.
Coffee beans are actually the seed of what is called a coffee cherry. These small fruits are rarely eaten because they are hard and bitter, but are prized for this seed. The coffee cherries must be harvested when fully ripe, so that the bean inside maintains the quality necessary to be defined as a special coffee. If the cherry is harvested too early or stored incorrectly, the bean may not live up to its intended potential and lose its specialty coffee classification.
Preserving the bean potential after the cherry has been removed from the plant is key to providing specialty coffee. The time between harvesting and delivery to the plant where the bean will be milled should be as short as possible. The longer the time period in between, the less likely it is that the bean will live up to its potential.
The final quality of the coffee depends a lot on the processing of the bean. The cherry skin and pulp must be removed without damaging the coffee bean inside. It must therefore be dried before roasting. The drying process should dry the bean evenly and thoroughly in order to preserve the quality.
This green coffee bean is then typically handed over to the roaster, who will often note the lineage, soil conditions during growth, and microclimate before selecting the proper roast. Each type of bean can have a different roasting time, depending on these factors. After the roasting is complete, the coffee will often undergo a final test, tasting. This test requires a coffee maker and a cup of coffee.
Brewing specialty coffees is the true test of the entire process, from pot to cup. When brewed correctly, specialty coffee will have a unique taste, unlike a regular coffee bean. Any imperfections in taste or palette feel may cause the bean to be removed from the specialty coffee category.
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