Has this ever happened to you?
You’re at the store, or your local cafe. You reach for a bag of coffee, read the words on the front, and see phrases like, “with notes of caramel, red fruit, and citrus,” or “blueberry, cinnamon, and cacao.”
“What is this?” you say. “Coffee? Or some kinda fruitcake trail mix?!”
Or, “what do they think this is? Wine?!”
So, what’s the dealio?
The dealio is this: most likely, the coffee you are holding is what’s called specialty coffee.
So what is that? Just some marketing gimmick?
Not quite. In fact, not at all.
True specialty coffee beans are distinguished by their superior quality, scoring 80 or above on a 100-point scale used by certified tasters working at accredited agencies like the Specialty Coffee Association (or SCA for short).
These agencies establish detailed traceability of the beans, providing information about their origin, which highlights unique growing conditions contributing to distinct flavors. Produced in smaller quantities, specialty coffee beans undergo meticulous processing, often involving artisanal methods that enhance their characteristics.
By contrast, commercial beans, like mass-market preground coffee in cans, diner coffee, or the stuff you get at Dunkin, focuses on quantity and cost-efficiency, resulting in a more generic taste.
Now, I always say, the best way to drink coffee is however you enjoy it, and that includes the coffee itself.
But specialty coffee offers a richer coffee experience, bringing together the flavors of the world, enlightening and stimulating the palate, and turning casual coffee drinkers into full-fledged enthusiasts.
Not to say snobs. :) But we won’t go there.
Let’s learn more!
Origins of Specialty Coffee Beans
The origins of specialty coffee beans can be traced to the coffee-growing regions that prioritize quality over quantity, and for whom coffee represents not just a cash crop but an inextricable element of their culture. These regions, located in countries like Ethiopia, Colombia, Guatemala, Tanzania, and in the state of Hawaii, have ideal climates and altitudes for cultivating exceptional coffee.
The specialty coffee movement began gaining momentum in the 1970s, focusing on single-origin beans and more transparent trade practices. Farmers started using meticulous growing, harvesting, and processing techniques to enhance the unique flavors of their beans through increasingly specialized farming methods.
This emphasis on quality, coupled with direct trade relationships, ensured fair compensation and sustainable practices, making specialty coffee a premium, more ethically sourced, more sustainable product in general.
What are the main coffee growing regions of the world?
Key regions where specialty coffee beans are grown include:
Ethiopia: Known as the birthplace of coffee, Ethiopia's diverse climates and high altitudes produce beans with bright acidity, floral notes, and fruity flavors.
Colombia: With its varied microclimates and rich volcanic soil, Colombia yields beans known for their balanced acidity, caramel sweetness, and nutty undertones.
Guatemala: The country's highlands, with their distinct weather patterns and volcanic soil, create beans with complex flavors, including chocolate, spice, and floral notes.
Kenya: High altitudes and rich soil contribute to Kenya's vibrant, acidic beans, often characterized by berry and citrus flavors.
Costa Rica: Diverse growing regions with ideal climates result in beans with a clean, balanced profile, featuring bright acidity and a wide range of flavors from fruity to chocolatey.
The unique geography of these regions—altitude, climate, and soil composition—directly influences the distinctive flavors and characteristics of specialty coffee beans.
Flavor Profiles of Popular Coffee Regions
Ethiopian Yirgacheffe: Ethiopian Yirgacheffe beans are celebrated for their bright acidity and intricate flavor profile. Grown in the Yirgacheffe region, these beans often exhibit floral notes, with prominent hints of jasmine and bergamot, and a fruity, tea-like body. If you want to taste 2,000 years of coffee history, Yirgacheffe is the one for you.
Colombian Gesha: Gesha coffee is technically a variety (or type) of bean, not a region (where the bean comes from), but it is named for originally growing in the Gesha region of Ethiopia. So Colombian Gesha is an Ethiopian variety that has been transported to Colombia. Particularly Gesha from regions like Buenavista, Colombia, are renowned for their multifaceted flavor profile, combining a vibrant acidity with a silky mouthfeel. Tasting notes typically include jasmine, tropical fruit, and citrus, with a surprising, yet intoxicating, tea-like afterflavor.
Guatemalan Antigua: Grown in the Antigua region, Guatemalan Antigua beans are prized for their full body and rich, velvety texture. The volcanic soil of the region imparts a unique flavor profile marked by deep chocolate tones, complemented by hints of spice and a slight smokiness. As a Central American bean, Antigua is frankly underrated for such a stellar cup.
Kenyan AA: Kenyan AA beans, sourced from high-altitude regions like Nyeri and Kiambu, are known for their bright, tangy acidity and intense flavor. They often feature vibrant berry notes, such as blackberry and blackcurrant, with a wine-like finish. There are those who will drink nothing else because of Kenyan AA’s incredibly distinct flavor and mouthfeel. And we don’t blame them!
Costa Rican Tarrazu: Costa Rican Tarrazu beans are cherished for their clean, well-balanced flavor. These beans exhibit bright acidity with a smooth, medium body. Flavor notes often include citrus, tropical fruits, and a hint of honey, creating a complex yet naturally sweet cup that reflects the region's ideal growing conditions.
Best Brewing Methods to Optimize Flavor Extraction
No matter what method you choose, if your coffee beans are not fresh or your water is high in minerals, the coffee will invariably suffer. So, always use freshly ground beans and, if you can, filtered water to ensure a clean and nuanced cup. By doing so, the complex characteristics of the specialty beans you paid good money for, will shine through.
The ideal brewing methods for specialty coffee beans generally emphasize techniques that preserve and highlight their unique flavors and aromas.
We recommend makers that use what is called the Pour-over Method such as the Hario V60 (which we sell in our shop, and soon, in our online store!), Chemex, and Melitta.
Pour-over allows for precise control over variables like water temperature and saturation. Controlling for these variables preserves and enhances the beans' intricate profiles, without sacrificing their distinct acidity, sweetness, and body through overbrewing. By focusing on careful extraction, these brewing methods bring out the best in high-quality specialty coffee beans.
However, with immersion methods such as the Aeropress and French Press, it is also possible to obtain stunning brew quality.
Purchasing Specialty Coffee
When purchasing specialty coffee beans, prioritize freshness and quality to ensure a superior coffee experience. Look for reputable sources that roast their beans to order, guaranteeing maximum freshness. Pay attention to roast dates and choose beans that have been recently roasted, ideally within the past one to two weeks, to capture their peak flavors.
Consider buying beans from single-origin or small-batch roasters who focus on transparency and direct trade relationships with farmers (such as LOKL!).
Additionally, one person might prefer richer, more complex flavors while someone else prefers a more straightforward cup with minimal fore- and afterflavor. And that’s completely fine! Explore different varieties and processing methods to find beans that align with your flavor preferences. We support this!
Storing Specialty Coffee Beans
Storing specialty coffee beans properly is essential to maintain their exceptional quality over time. Specialty coffee beans typically retain their optimal quality for about two to four weeks after roasting. To extend their shelf life a little further, read on!
Have you ever noticed those round valves on coffee bags? Those valves allow the beans to “breathe,” but only in one direction: out. Here’s the thing.
Due to chemical reactions, fresh coffee beans release certain gases that occur as a natural byproduct of the roasting process, primarily carbon dioxide. Allowing these gases to escape the storage environment is ideal to preserve the quality and flavor of the beans.
Hence, if you plan to drink your coffee relatively soon, leave them in their valved bag, tightly sealed at room temperature.
If your coffee bag doesn’t have a valve, keep it tightly closed and try to consume it promptly. Consider purchasing a valved coffee canister. That way, you will always be able to store your coffee effectively!
Opinions are mixed concerning whether coffee should be stored in the refrigerator or freezer if consumption of the coffee will be a little more gradual. We recommend avoiding keeping coffee beans in the refrigerator, as this negatively affects the presence of oils and plant material in the beans which give them their complex and unique flavor.
A freezer is more effective at keeping the beans away from humidity, which is the most important thing.
Time to Drink Some Coffee!
In our fast-paced lives, coffee is often a means to an end:
"I need to wake up! Better drink some coffee!"
"I need to focus at work or school! Better drink some coffee!"
"I need to work out! I need some coffee!"
Enjoying specialty coffee turns coffee into an end—and an experience—unto itself.
It enlivens the palate while warming the body and mind, and brings distant lands so close you can taste them.
It brings friends together and creates new memories; it opens your mind to the nuances of life, and turns a routine into a ritual.
And if that weren’t enough, specialty coffee is FUN!
So what are you waiting for? Get sipping!