Even if slowly, the speciality coffee industry is settling down, putting down roots worldwide.
Speciality coffee is by definition every green coffee that has scored at least 80 points on a 100 points scale.
Green coffee is scored according to the SCAA protocol and its evaluate by the number of defects, screen size and cup quality. But a speciality coffee is not just that: it’s the result of several factors. When we talk about speciality coffee, we make reference to every single aspect of the supply chain.
From the farm to the cup there’s a lot going on, a lot to talk, a lot of people involved and so a lot of effort from everyone. Who works in the coffee speciality industry is responsible for raising awareness of what we can do to support the speciality sector.
So, in this section I’m going to talk about everything related to the speciality supply chain from planting, harvesting (picking the cherries by hand), processing, exporting, roasting, grinding and brewing but also about soil preservation, what’s the difference with the commodity sector, what kind of actions can be taken by the industry in terms of sustainability, what a barista can do as the latter part of the supply chain, what can we do to support the farmers and what actions the farmers can take to face difficult circumstances such as pest disease (for example the coffee rust), the global climate change but also the crisis of the coffee market.
I’m going to talk about lots vs micro-lots, shade-grown coffee vs sunlight grown coffee, the microclimate and how the altitude influence the ripeness of the coffee cherry, About single-origin vs blend, traceability and transparency.
Do you know what is best to do in the speciality industry? Do you know what is behind all this? Keep monitoring this space if you want to know more about it with all the latest updates as this small market segment is spreading worldwide.