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Welcome to our coffee corner! We know how overwhelming the coffee world can be – from social media trends to endless blogs. That’s why we’re here to simplify it all for you. Get ready for a one-stop experience where you can explore everything coffee, all in one place!

What IS Specialty Coffee?

☕ What Makes Coffee “Specialty”?

1. Graded 80+ by Q Graders

  • It must score 80 points or above on a 100-point scale by certified coffee tasters (Q Graders).

  • Flavor, aroma, acidity, body, balance, and absence of defects are assessed.

 

2. Grown in Ideal Conditions

  • Specialty coffee is typically grown at high altitudes, with rich soil and ideal climate conditions.

  • Often from regions like Ethiopia, Colombia, Kenya, Guatemala, and Costa Rica.

 

3. Traceable and Ethically Sourced

  • You can trace the coffee to a specific farm, farmer, or cooperative.

  • Ethical practices such as fair prices, sustainability, and direct trade are common.

 

4. Expert Processing

  • The cherries are handpicked at peak ripeness and carefully processed (washed, natural, or honey methods).

  • This preserves the bean’s distinct flavor characteristics.

 

5. Craft Roasting

  • Roasters highlight the bean's unique origin flavors, not mask them.

  • Often small-batch roasting with precision and testing.

 

6. Brewed with Care

  • Specialty coffee is typically brewed with attention to detail — pour-over, Chemex, AeroPress, espresso, etc.

  • Water quality, temperature, and grind size all matter.

💬 Think of it this way:

Specialty coffee is to regular coffee what craft beer is to cheap lager. It's about quality, story, and experience — not just caffeine.

🌍 Top Specialty Coffee-Growing Regions
☕ Africa
  • Ethiopia – Birthplace of coffee; known for fruity and floral profiles.

  • Kenya – Bright acidity, juicy body, citrus and berry notes.

  • Rwanda & Burundi – High-altitude, washed-process coffees with crisp acidity.

☕ Central & South America
  • Colombia – Balanced profiles; nutty, chocolatey, with citrus and red fruits.

  • Costa Rica – Clean, sweet coffees often with honey or natural processing.

  • Guatemala – Complex flavors; chocolate, spice, and floral.

  • Panama – Home of the famous Geisha variety.

☕ Asia & Pacific
  • Yemen – Ancient coffee tradition; deep, winey, complex.

  • Indonesia (Sumatra, Java, Sulawesi) – Earthy, full-bodied coffees.

  • Papua New Guinea – Sweet, tropical, and sometimes spicy.

Brazil is leading producer of the worlds coffee. According to the USDA*, for the 24-25 harvest year, Brazil is forecast to produce 69.9 million bags of coffee. Vietnam is second at 30 millions bags, while Colombia takes 3rd place at "only" 12.9 million. 
*source: https://www.fas.usda.gov/data/brazil-coffee-annual-9

https://www.fas.usda.gov/data/production/commodity/0711100

This is called "The Coffee Belt"

 

🌱 Ideal Conditions for Specialty Coffee:

  • High altitudes (usually 1,200–2,000 meters above sea level)

  • Mild temperatures

  • Distinct wet and dry seasons

  • Volcanic or mineral-rich soil

Brewing

Coffe Pots, Moka Pots, French Press, Pourover and Espresso Machines – oh my! ​
 

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How Water Temperature Affects Coffee Brewing

 

Water temperature plays a crucial role in how your coffee tastes. Too hot, and you risk over-extracting the grounds, leading to bitterness.

 

Too cool, and your brew may be sour, weak, or underdeveloped. The ideal range? Typically 195°F to 205°F (90°C to 96°C). Within this sweet spot, water extracts the right balance of flavors, oils, and aromas—bringing out the best in your beans.

 

Whether you're using a pour-over, French press, or espresso machine, getting your water temperature right is key to a consistently great cup.

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