How are the beans for specialty coffee selected?

Specialty coffee, loved by those of us who enjoy this drink, stands out for its diversity of flavors, aromas, and textures. In this selection process, it is essential to ensure that only 100% Arabica and naturally roasted coffee beans are used.

The first step is to carefully identify and choose the best coffee plantations and producing regions. Each region has unique characteristics, such as altitude, climate and soil, which directly influence the flavor and aroma of the beans.

It is essential to work with farmers and producers committed to sustainable and ethical growing practices to ensure the quality of the coffee. These practices ensure that high-quality, environmentally friendly coffee is obtained.

Harvesting and processing of specialty coffee beans also play a crucial role. Coffee must be harvested at its optimum point of maturity, since it is at this moment that it reaches its maximum flavor potential. Once the cherries are collected, they are processed. The treatment method or process used can significantly influence the quality of the coffee. For example:

• Washing – involves removing the pulp from the picked cherries, washing the beans thoroughly, and allowing them to ferment before drying. This process allows the beans to absorb essential nutrients and sugars throughout the process. As a result, coffees with less sweetness and body are obtained.
• Natural or dry: In this method, the coffee cherries are dried whole without being pulped or washed. This results in sweet, full-bodied coffees with fruity nuances such as hazelnut, honey or caramel.
• Honey: the pulp of the coffee cherries is removed, leaving a substance called mucilage that covers the beans. Proper drying is essential to ensure the quality of the coffee. The result is sweet coffees, with moderate acidity and fruity nuances.

Quality control in the selection of grains is essential. Each grain must be manually inspected and classified based on its color, shape, size, and absence of defects. Defective beans are discarded, as they could affect the flavor of the coffee.

Cupping and sensory evaluation are crucial steps in determining the quality and grading of specialty coffee beans. During this process, sensory aspects such as aroma, flavor, body and acidity, among others, are evaluated.

This makes it possible to identify the unique characteristics of each coffee and ensure that the required quality standards are met. In addition, aspects such as roasting, the proportion of coffee, amount of water, and the type of grinding are analyzed. Finally, the beans are roasted and they are packaged.

Quality packaging ensures that the coffee reaches the consumer in the best conditions, preserving its freshness and protecting it from external factors such as light, humidity and oxygen. That is why suitable materials and hermetic sealing systems are used, with one-way valves that allow gases to be released without allowing air to enter.

Recognizing a specialty coffee implies valuing the entire process, from the meticulous selection of the beans to the moment it arrives at the store. It is important to publicize the hard work put in by coffee producers, roasters and retailers to achieve a unique and exquisite cup of coffee.

in our store  We have a wide variety of specialty coffees from varied origins.

We invite you to meet them. Store