What is Specialty Coffee?
Although a concise definition of the term has yet to be published, there are several characteristics that make up specialty coffee. There are two major types of coffee, arabica and robusta. Arabica is grown at high altitudes (4000-6000 feet), handpicked, and graded and separated for consistency. A lot of coffees are 100% arabica, but only the top 10% or so are selected as “specialty coffee”.

To explore the world of specialty coffee, the Specialty Coffee Association of America (SCAA) suggests five (5) basic groups:

• Central and South America Coffees generally mild in flavor with light to medium body and considerable acidity
• East Africa and Yemen (the birthplace of coffee) Coffees typically intense in aromatics and flavor, with unique wine-like or fruity flavors along with bright acidity.
• Indonesia and the Pacific Coffees known for their full-bodied smoothness, rich, earthy flavors and low acidity.
• Dark Roasts Coffees with oils from the bean having been brought to the surface from light oil coverage to total saturation.
• Blends Coffees that combine single origin coffees to create an even better combination. Mocha Java is a “classic” blend.

What is “the best” coffee? Just as your favorite wine is to you “the best”, coffee is subjective. Using the groups above as a guideline, start your tasting and exploration of specialty coffee. You decide which coffee is “the best.”