For many consumers, coffee is a daily drink. However, specialty coffee offers a completely different experience, where each cup reveals aromatic nuances, balance and sensory complexity.
A coffee is considered a specialty when it gets a score of more than 80 points on the assessment scale of the Specialty Coffee Association. This qualification is given by professional tasters who analyze features such as fragrance, taste, acidity, body, balance and posttaste.
Another key element is the manual selection of coffee cherries. Only mature cherries are collected, which ensures greater uniformity in the taste profile. The coffee then passes through fermentation, washing or drying processes that influence its final character.
Tweet also plays a fundamental role. A suitable tueste allows to highlight the natural notes of coffee without hiding its original qualities. Depending on the profile, a coffee can express fruit, floral, achocolated or citrus notes.
Learning to identify a specialty coffee involves developing a greater sensitivity to flavors and flavors. More than a drink, coffee becomes a sensory experience that connects the consumer to the origin and work of those who produce it.
