I was talking with a colleague about the definition of specialty coffee and after a long discussion we found out that is hard to come up with a single description of this type of coffee because it varies from country to country. There are also independent organizations that have set different parameters to gauge what could be labeled as specialty coffee. Consider the following.
The Specialty Coffee Association of America or SCAA describes a specialty coffee as a product that should meet several parameters based on quality protocols. The cupping must earn 80 points or higher, the number of defective beans on 350 grs. of sample must comply with a specific limit, the moisture content of the green sample must have 10% to 12% and no Quakers beans allowed in 100 grams of a roasted sample.
More vague definitions are used in Europe “Specialty coffee is defined as a crafted quality coffee-based beverage, which is judged by the consumer (in a limited marketplace at a given time) to have a unique quality, a distinct taste and personality different from, and superior to, the common coffee beverages offered. The beverage is based on beans that have been grown in an accurately defined area, and which meet the highest standards for green coffee and for its roasting, storage and brewing.” — SCAE
In Colombia, the FNC defines Specialty coffee as a product that is perceived by customers to possess one or many unique characteristics and said customers are willing to pay more for it. In addition, the FNC classifies the specialty coffees into three categories of origin, preparation and eco-labels.
The first category has three sub categories such as Estates Coffees (Coffee from just one farm), Exotic Coffees (Coffee from an ecosystem with exceptional cup attributes) and Regional Coffee that encompasses bigger political subdivision or geographical areas within Colombia, also branded for instance as Regional Medellin, Regional Cauca and so on.
The second category is related to the preparation of the size of the bean, primarily Peaberry and Supremo. The third category is the eco-label group. This collection includes certified coffees such as Fair Trade, Rainforest, and Organic, among others.
Finally, some customers in consumer countries may identify special coffees as a product with outstanding quality as well as sustainable characteristics. The discussion may not end soon unless we embrace one standard definition to label this specific segment of the coffee market. The discussion remains open.
What’s your definition?
