Billions of pounds of raw coffee are produced each year around the world, and the varieties of coffee we enjoy in specialty coffee shops or buy online represent only a small fraction of that total.
But why are only some batches specialty coffee?
Let’s start by mentioning that coffee is a seasonal product that only grows in the worldwide tropical highlands which are located between the tropic of cancer and Capricorn, who make up the coffee belt.
This exquisite drink that is part of the morning ritual of many or it is the company of work, travel and good times, is made from the seed of a drupe. A fruit that takes approximately 3 years to be produced.
Now knowing what the coffee is and where it comes from, we can say that only some crops are specialty coffee since they are beans that have been produced in micro-climates, heights, conditions and sustainable practices that allows the bean to highlight unique flavours and aromas of its origin and / or process.
Currently, specialty coffee is part of the third wave of coffee, in which there is a modern demand for quality and a high standard of consumption, since consumers not only want to have a drink but also know the history behind each one.
It is a clear movement that seeks to highlight the unique characteristics of each bean in relation to its variety, producer, cultivation methods, processing methods, roasting methods and its brewing.