Specialty coffee: quality and ethics in production
Specialty coffee is a quality product, produced with the utmost attention to detail. These coffee beans are free from defects and have received a score of 80 or more on a scale of 100 by certified tasters. using the SCA protocol (Specialty Coffee Association)Additionally, specialty coffee focuses on ethics and sustainability, and many consumers want to know how each cup of coffee was produced and whether producers were treated fairly.
Commercial coffee: lower quality and industrial roasting process
On the other hand, commercial coffee is of lower quality and generally doesn't meet the standards required to be considered specialty. This type of coffee uses defective beans and is intended for mass consumption. The roasting process also makes a big difference; While specialty coffee is usually roasted by hand by small independent roastersCommercial coffee is usually roasted industrially, and at high temperatures, with the aim of hiding the defects of the beans and obtaining a lower quality product with a more uniform flavor.
In conclusion, if you want to enjoy a coffee with a distinctive and complex flavor and support coffee producers fairly, it's advisable to opt for specialty coffee. If you're looking for a cheaper product intended for mass consumption, commercial coffee may be an option.
Below are the main differences between commercial and specialty coffee:
Specialty coffee:
- It comes from specific geographic areas and microclimates, and is grown and processed sustainably and ethically.
- It uses the Arabica coffee variety and has a wide range of flavors and aromas thanks to its artisanal roasting and the diversity of origins and processes.
- It focuses on quality at every stage of the process, from cultivation to extraction in the cup.
- The label includes detailed information about the roasting date, origin, farm, altitude, process, and variety.
- It is flawless, and has a distinctive, complex flavor in the cup.
- Seasonal harvests.
- It must be evaluated by certified tasters and obtain a score of at least 80 points.
- It comes from small producers and micro-lots, and the purchase of the coffee benefits the producers since they are paid a fair price.
- It is a niche product.
Commercial Coffee:
- It uses beans with a high percentage of defects and also the Robusta coffee species, or blends of Robusta and Arabica.
- There is no focus on quality at any stage of the process, and the beans are harvested regardless of their degree of ripeness.
- It doesn't usually include detailed information about the roasting date, origin, farm, altitude, process, or variety on the label.
- Coffee from old harvests is usually used.
- In most cases it has a bitter, burnt taste in the cup, with no distinctive nuances.
- It's often over-roasted and roasted at higher temperatures to hide defects, which can generate toxic compounds that are harmful to health. These compounds can include, among others, PAHs, or acrylamide, a substance that has been linked to cancer and other health problems.
- It is intended for mass consumption and focuses on large-scale production and profit maximization.
- It can be grown and processed in unsustainable and unethical ways, which can have negative impacts on the environment and coffee-growing communities.
- It may be cheaper than specialty coffee due to the lower quality and large-scale production.
