I often hear coffee shops say they sell specialty coffee beans. But what kind of coffee beans can be called specialty?

Specialty Coffee is a high-quality coffee bean that has attracted much attention in recent years. Its concept emphasizes the pursuit of excellence in every link from planting, processing to roasting, ultimately presenting a unique flavor and quality. The following is a detailed introduction to specialty coffee beans:

1. Definition of specialty coffee - **Grading criteria**: According to the scoring system of the Specialty Coffee Association (SCA), coffee beans with a cupping score of 80 points or above (out of 100) can be called "specialty coffee".
- **Traceability**: Emphasis on transparency of origin, which can be traced back to coffee farms, processing plants and even specific coffee varieties.
- **Flavor first**: Compared with the standardization of commercial coffee, specialty coffee pays more attention to personalized flavor expression, such as floral aroma, fruit acid, tea taste and other complex layers.

2. Key characteristics of specialty coffee beans **(1) Varieties and growing conditions**
**Rare varieties**: Such as Geisha, Bourbon, SL28, etc. These varieties tend to produce more delicate flavors.
**Microclimate and altitude**: Coffee beans grown at high altitudes (usually above 1,200 meters) grow slowly and accumulate more sugars and flavor substances.
**Organic and sustainable farming**: Many estates use eco-friendly farming methods and avoid excessive chemical fertilizers.

(2) Exquisite processing method**
- **Washed method**: bright acidity and clean flavor (such as Kenya AA).
- **Sun-dried beans**: Rich in fruity aroma and prominent in sweetness (such as Ethiopian sun-dried beans).
- **Honey Processed**: somewhere between washed and sun-dried, retaining some pectin fermentation, giving it a honey-like sweetness (like Costa Rica).
- **Anaerobic fermentation**: An innovative processing method that has become popular in recent years. It creates special flavors such as wine and tropical fruits by controlling the fermentation environment.

(3) Mainly light roast**
- Specialty coffee is usually roasted lightly to medium to preserve the unique flavor of the origin (such as floral and fruity aroma) and avoid dark roasting that masks the characteristics of the beans themselves.

3. Well-known origins and flavor representatives - **Ethiopia**: Yirgacheffe has citrus and jasmine notes; Sidamo has berry notes.
- Kenya: Strong black currant acidity and tomato aroma, AA grade beans are the most respected.
- **Colombia**: Balanced nutty, chocolatey flavors with tropical fruit notes from some micro-batches.
- **Panama**: legendary origin of the Geisha variety, famous for its jasmine, peach, and tea flavors (such as Emerald Estate).
- **Taiwan**: Coffee beans from Alishan, Gukeng and other places have oriental flavors such as oolong tea and plum.

4. How to choose specialty coffee beans?
- **Look at the label**: origin, variety, processing method, and roasting date are all essential (it is recommended to choose beans within 2 weeks of roasting).
- **Flavor description**: Choose a flavor that suits your taste (e.g. sour, sweet or balanced).
- **Roaster credibility**: Support small bakeries that focus more on quality rather than volume.
- **Freshness test**: If the beans have a strong aroma when ground and rich Crema (espresso) or oil after brewing, they are fresh.

5. Brewing Recommendations**
- **Pour-over**: Suitable for lightly roasted beans, which can highlight the delicate flavor layers (water temperature 88–92°C).
- **Italian Espresso**: Medium-dark roasted beans can be used to make latte or Americano. Pay attention to adjusting the grinding coarseness.
- **Cold brew**: highlights the sweetness, suitable for anaerobic fermentation or sun-dried beans.
- **French Press**: retains more oil, suitable for beans with rich flavor.

6. The cultural significance of specialty coffee**
- **Direct Trade**: Many roasters buy directly from farms, ensuring farmers receive a fair income.
- **The third wave of coffee**: emphasizes the value of "coffee as an agricultural product" rather than just a refreshing drink.
- **Education and experience**: The process from origin to cup becomes a medium for consumers to explore the local customs and culture.

Specialty coffee beans are not just a drink, but a combination of agriculture, craftsmanship and flavor. By tasting beans from different producing areas, you can experience the unique terroir conditions and processing techniques around the world. If you want to explore in depth, it is recommended to start from classic producing areas (such as Ethiopia and Colombia), and gradually expand to beans with innovative processing methods, starting a sensory journey around the world! ☕️