It is clear that every time we drink coffee of different brands or origins, we notice different flavors, aromas, tones and textures that make our palates take certain differences over some coffee.

 

The market abounds with brands, origins, increasingly sophisticated names that often make us dizzy and we do not know what to choose. At the same time there are terms similar to those that are confused. Here we share useful information for you to separate a specialty coffee from a commercial coffee (special coffee or gourmet coffee)

What then is gourmet coffee? This word is usually used in gastronomy mainly as a commercial label and the same happens with coffee. Generally associated with a particular brand of origin that enjoys prestige, it can really belong to any category, although it usually has much higher prices. Although sometimes it draws more from its fame than from its virtues, it is true that the basic laws of the economy, supply and demand, are those that establish market prices.

It is important to note that although Special gourmet Coffee and Specialty Coffee sound very similar, they are not. Special coffee is equal to gourmet coffee, The title special coffee is used as a commercial label for people who believe that they have specialty coffee but in reality, it is not, However, Specialty Coffee, also called Special coffee is a product that follows traceability: know the origin, process, storage, testing, and preparation the more data we have on the grain, the more likely we are to approach a certified quality level that will be reflected in the flavor. We like to say that specialty coffee is a coffee with a face since we recognize and value the work of all those behind the production chain. It is important to recognize that Specialty Coffee follows the requirements set by the SCA (Association of Special Coffees) and in order to be considered as Specialty Coffee it must achieve 80 points or more in the cupping.

Once we understand the difference in the process, let's talk about the experience in the cup.

In the case of flavor, commercial coffee has a flat flavor, often bitter, and it is difficult to distinguish something special. It is also usual to feel burned aroma and flavor. The aftertaste feeling, in general, is bitter. On the other hand, the special coffee has as a characteristic complexity of flavors, you can find sweetness, acidity, bitterness, all in balance and without one standing out over the other. It is usual to see that the coffee has notes of nuts, red fruits, chocolate or jasmine flower, etc.

To determine the conditions of a coffee, expert tasters evaluate the physical characteristics of the green bean, the existence of defects, and the qualities of the “cup”. The quality of the grain influences a good part of the quality of the infusion since the defects generate unpleasant flavors. An ideal climate and soil for cultivation together with careful care and classification at all stages of production will be essential to make a grain stand out.
 

 

Specialty Coffee

    • It comes from clearly identified geographical areas and microclimates.

 

    • From the Arabica coffee species.

    • Quality is cared for in cultivation, harvesting, selection, processing, storage, roasting, grinding and extraction to reach the cup.

    • Information on your label about the roasting date, origin, the farm, the height, the process and the variety.

    • Must conform to standards to eliminate defects.

    • It has a distinctive cup flavor and complexity of flavors.

    • Must be evaluated by certified tasters and obtain more than 80 points.

    • It comes from small production and micro-lots.

    • The purchase of coffee benefits the coffee farmer, by paying him fair prices.

    • It is a niche product.

 

Commercial coffee

    • Uses defective grains.

    • Uses robust species or mixtures of robust and arabica.

    • It does not adhere to any quality parameter.

    • The grains are collected regardless of their degree of maturation.

    • It does not indicate on its label data such as roasting date, origin of the grain, process, height, variety and name of the farm.

    • Cup flavor is bitter and has burned notes. It is difficult to recognize nuances.

    • The roasting of the grain is industrial and becomes very intense, almost burnt, to hide defects.

    • It is intended for mass consumption.