What is a specialty coffee?

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Termínom výberová káva sa označuje káva, ktorú certifikovaný degustátor (SCAA) alebo licencovaný Q Grader (CQI) ohodnotil 80 bodmi alebo viac na 100-bodovej stupnici.

Výberové kávy sa líšia sa od ostatných káv, pretože výberová káva sa pestuje v ideálnej nadmorskej výške, v správnom ročnom období, v najlepšej pôde a zbiera sa v správnom čase. To všetko sa premieta do najzaujímavejších a najchutnejších káv na svete.

Green coffee is graded on the basis of visual inspection and cupping after being roasted. Visual inspection involves taking a 350g sample of green coffee beans and counting defective beans; defects can be Primary (e.g. black beans, sour beans) or Secondary (e.g. broken beans). Coffee qualifies as ‘speciality’ when it has zero Primary defects and less than five Secondary defects. Cupping is a process that involves roasting the coffee and simply brewing it by adding hot water to the ground beans; specific scores for each of the attributes such as acidity, body, flavour and aroma- are assigned by certified Q graders.

Typically, speciality coffee is grown at high altitudes, with much care and attention from the farmer. From there, it is sold at a premium to coffee traders, or direct to roasters.The roasters then create custom profiles for each coffee, enhancing and highlighting their natural flavours.

Baristas then use the carefully grown and roasted coffee to produce quality beverages, often with high precision and specialised equipment.

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