Hello, I’m colorful beans.
I’ll get straight to the point: What kind of coffee do you all prefer?
In recent years, the coffee industry has been focusing on specialty coffee, emphasizing lightly roasted beans and highlighting acidity.
They have also been promoting single-origin coffees based on traceability, among other things. In the midst of all this, an ordinary person, unable to compete with the big companies, has started writing in an attempt to make a difference.
When it comes to specialty coffee, the first thing that comes to mind is lightly roasted coffee beans. There are many phrases describing it as having a clean, transparent taste with beautiful acidity, sometimes even fruity. That, in itself, is not a bad thing.
I hope this translation accurately captures the meaning of your message. If you have any further questions or need assistance with anything else, feel free to ask!
However, it appears that the prevailing notion of coffee being defined solely by these aspects has gone somewhat beyond reasonable limits. Within the realm of flavor,
Acidity and sweetness are positively evaluated,
While bitterness and astringency are negatively evaluated.
These criteria have been established and have influenced this trend.
Of course, from a roasting perspective, it is easier to bring out acidity with lighter roasts, whereas darker roasts tend to have stronger bitterness.
As a result, there is a natural inclination towards favoring lighter roasts.
In that case, the farmers also need to produce such beans in order to remain competitive in the market. In order to achieve high rankings or win competitions such as Cup of Excellence, which are held at the national or regional level, they have to produce and roast beans that meet those preferences. The global trend is moving towards specialty coffee, and one could argue that it is an intentionally created flow, a constructed Third Wave, so to speak.
Regarding the trend of single-origin farms, let’s take the example of the Mocha variety from Ethiopia. Originally, Mocha coffee beans were produced and harvested in both Ethiopia and Yemen, and they would be gathered at the port of Mocha. In the past, there was less emphasis on categorizing farms or brands, and the gathered beans were uniformly exported as Mocha to the world.
Just to mention, Brazil Santos NO.2 is also a coffee that is gathered from various regions throughout Brazil. The beans that are exported from the port of Santos can be labeled as Brazil Santos. The designation of NO.2 represents the highest quality that meets the variety standards. Therefore, it is named Brazil (country) Santos (port name) NO.2 (quality).
And thus, in the wave of specialty coffee, a new term and concept called “clear cup” emerged. This expression literally refers to a taste that is clear and free from any undesirable flavors. To reproduce and express this flavor profile, the concept of single-origin farms and single varieties was developed.
As mentioned earlier, when beans are gathered and shipped from various regions throughout a country like Brazil, it becomes more like a blended coffee. In such cases, there can be inconsistencies in the roasting process or the mixture of completely different varieties (such as Arabica and Robusta or Bourbon and Catuai), resulting in a more complex flavor profile and a higher likelihood of deviating from the defined taste.
It means that not only acidity but also the differences in bitterness and sweetness are expressed in the cup. In other words, it allows for a wider range of flavors, creating a rich, robust, and layered taste experience. However, in the context of specialty coffee, there has been a tendency to avoid any undesirable flavors or “off-notes” in the cup.
That’s why the focus started shifting towards single varieties and single-origin farms. It becomes easier to control and manage the flavor profiles by narrowing down the variables.
If the coffee beans are of the same variety, same quality, and grown, harvested, and processed in the same farm, it becomes more difficult for different flavors (like those found in blends) to be present.
Furthermore, even if there are any undesirable flavors, they can be more easily eliminated through roasting and extraction techniques.
The term that emerged for this concept is ‘single origin.
The same applies to vegetables and fruits, right? Farmers provide information about where and by whom (including their photographs) the produce was grown and harvested, so that consumers can know.
On the buyer’s side, if they see that the produce comes from a local source or if they see the friendly face of the farmer, they are more likely to think that it will be delicious. They might also feel that they can trust the product since there are accompanying photographs. As a result, they are more inclined to pick up and purchase the item.
There has been a significant increase in the availability of single origin coffees in recent times. These types of coffees are often labeled with names like
- Brazil (country) Barinas (farm)
- Panama (country) Esmeralda (farm) Geisha (variety)
- Guatemala (country) El Injerto (farm) Pacamara (variety)
- Brazil (country) Bourbon (variety) Natural (processing method)
And for the farmers, winning first place in a coffee competition can lead to lucrative deals.
In the past, coffee beans were collected from multiple farmers or farms, exported in bulk, and distributed based on weight or other factors.
However, with auctions, there is no need for such distribution. As a result, large and established farms strive for further quality improvement, aiming for first place in events like the Cup of Excellence. This pursuit often leads to the development of new processing methods.
Honey processing can indeed be considered a processing method that emerged from such trends. Additionally, there has been a concern regarding caffeine, which led to the emergence of decaffeinated (decaf) coffee.
On the downside, aiming for a clean cup and being too focused on single-origin or single-farm coffees can result in a taste that is indeed clean and pristine, but lacks flavor complexity and can be considered monotonic or weak, don’t you think?
When it comes to coffee, some people complain, “It’s too sour!” Recently, there have been voices expressing dissatisfaction with an excessive emphasis on acidity. Doesn’t the old-fashioned coffee from traditional cafes, which was bitter and required sugar and milk to be drinkable, feel nostalgic?
And so, in recent years, which have seen about 10 to 20 years of development, there has been a shift towards a return to the basics or a more inclusive approach, where the focus is on whether the coffee tastes good, regardless of whether it is dark roast, medium roast, or light roast.
There are different opinions among each group of people, and ultimately, what I think is that no matter what flavors are present, it’s still coffee!
The taste that emerges from those beans is coffee itself.
Bitterness, acidity, sweetness, astringency, earthy flavors, fruity flavors, herbal flavors, and aromas—all of these are part of coffee.
Let’s enjoy coffee!
Each roast level has its own merits,
Deep roast has its own qualities,
Medium roast has its own appeal,
Blends can be great,
And single origin coffees can be wonderful too.
Let’s savor coffee!
If there are flavors we don’t like, we can remove them or switch to a different coffee.
Let’s embrace the freedom and find solace in it.
It all comes down to a unique and natural cup, born from the hands of people—a single cup of coffee.
How was this article?
Behind a casual cup of coffee, there are various things hidden.
A cup of coffee that evokes such thoughts.
You might feel a taste that is somehow different from usual. I hope it can add a new shade to everyone’s coffee time, coffee life. Let’s meet again in the next article.
Here are some proposed meta tags for specialty coffee:
- Specialty Coffee: Referring to high-quality coffee beans that are carefully selected, grown, and processed to produce exceptional flavors and aromas.
- Single Origin: Indicating that the coffee beans come from a specific geographical location, such as a particular farm, estate, or region.
- Direct Trade: Highlighting the direct relationship between coffee producers and buyers, promoting transparency, fair pricing, and sustainable practices.
- Third Wave Coffee: Describing the current movement that focuses on artisanal coffee preparation, highlighting the unique characteristics of each coffee bean.
- Cupping: Referring to the process of evaluating the sensory characteristics of coffee, including its aroma, taste, acidity, body, and aftertaste.
- Roast Profile: Indicating the specific roasting technique used to bring out the desired flavors and nuances in the coffee beans.
- Micro Lot: Signifying a small batch of coffee beans that is typically sourced from a specific part of a farm or a specific varietal, known for its distinct qualities.
- Specialty Coffee Association (SCA): Identifying the professional organization that promotes and sets quality standards for specialty coffee.
- Brewing Methods: Highlighting the different techniques and equipment used to prepare coffee, such as pour-over, espresso, French press, and cold brew.
- Flavor Notes: Describing the specific flavors and aromas present in the coffee, ranging from fruity and floral to chocolatey and nutty.
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