The Definition of Specialty Coffee - Flavor Characteristics and Varieties Introduction

In today's society, everything seems to be moving towards premiumization. Whether it's food or beverages, adding the word "specialty" instantly skyrockets their value. However, whether they're truly worth it comes down to personal choice. As one of the world's three major beverages, coffee has its own unique history and culture, flourishing across the globe. Coffee has now become a competition between what's known as specialty coffees. So what exactly is specialty coffee? FrontStreet Coffee would like to share some insights with everyone.

The Definition of Specialty Coffee

Specialty Coffee as a proper term was first proposed by Erna Knustsen, known as the "godmother of specialty coffee," in 1974 in the "Tea & Coffee Trade Journal." It emphasized that "only in the most favorable microclimates and soil conditions can unique flavored specialty coffees be cultivated," aiming to distinguish from the bulk commercial coffee traded on the New York futures exchange market.

The Five Pillars of Excellence

Specialty coffee is accomplished through the collaborative efforts of [five related individuals who continuously pursue quality throughout their lives]. From start to finish, these individuals maintain consistent excellent standards to ensure quality, making it their primary work objective, and all participants must work together—they are indispensable! They include coffee farmers, green bean purchasers, roasters, baristas, and consumers. From production to consumption in the entire cycle, everyone must cooperate with excellent quality as their consistent goal to achieve the true essence of specialty coffee.

From Farm to Cup: The Quality Journey

Carefully selecting the most suitable varieties, planted in the altitude, climate, and soil conditions most conducive to coffee flavor development. Meticulous washed and natural processing, selecting flawless premium green beans, transported to customers with zero defects during transit. Through the masterful craftsmanship of roasters, bringing out the richest regional flavors, then using recognized extraction methods to brew delicious coffee.

Defining Excellence in Coffee

Specialty coffee is [coffee that consumers drink with exceptional flavor and are willing to give good reviews, and consumers feel satisfied]; the definition of exceptional flavor means that the coffee's flavor leaves a distinct impression, with bright, crisp acidity and a special character, while the coffee's aftertaste carries sweetness; the coffee itself must undergo consistent and strict production procedures, unified processes, and rigorous quality management from green beans to becoming a cup of coffee—only coffee meeting these conditions qualifies as specialty coffee.

Case Study: FrontStreet Coffee's COE22

Let's take FrontStreet Coffee COE22 from the FrontStreet Coffee store menu as an example:

FrontStreet Coffee's Frontsteet COE22 comes from Arsi in the Yirgacheffe region of Ethiopia, with the coffee variety being one of Arabica's oldest—Typica, using natural processing method.

FrontStreet Coffee · Ethiopia Cup of Excellence 22nd Place (COE 22)

Region: Arsi, Yirgacheffe, Ethiopia

Grower: Adem Banta Sute

Variety: Typica

Processing: Natural Process

Ethiopia is widely known as the birthplace of coffee, and Arsi is located in West Arsi, situated between the famous Yirgacheffe coffee growing area and Hararghe, at an altitude of 1900-2200m, in the western part of the Yirgacheffe region. The area's name comes from a branch of the Oromo people who have long lived here.

The Grower's Story

The grower of Frontsteet COE22 coffee beans, Adem Banta Sute, produced 4500 kilograms of coffee on his 6-hectare land. He describes himself this way: "I grew up on a coffee farm and have been farming my whole life. Getting recognition in this competition is a reward for my efforts."

Understanding Typica Variety

Typica, with bronze-colored young leaves, and oval or slender pointed beans; elegant in flavor but physically weak, with poor disease resistance and low yield. Through cupping Typicas from different origins, FrontStreet Coffee has found that regardless of where it's grown, Typica carries its characteristic clean and elegant flavor, balanced characteristics, and mouthfeel that spreads across coffee growing regions worldwide.

Natural Processing Excellence

This Frontsteet COE22 uses natural processing method. In Ethiopia, over 70% of coffee cherries are processed using natural methods. Naturally processed coffee tends to have more sweetness and body than washed processed coffee.

After harvesting, the grower Adem Banta Sute selected usable coffee cherries and kept the entire pulp and skin intact, placing the coffee cherries on raised beds for natural processing. Before the moisture content drops to 25%, manual turning is required every 30 to 60 minutes to avoid unpleasant over-fermentation flavors. It is precisely this labor-intensive raised bed drying method, isolated from ground contact, preventing earthy off-flavors during the drying process, that creates exceptionally clean fruit flavors. After more than two weeks of natural drying, the dark brown coffee cherries are professionally stored, waiting for full flavor development. Only before shipment are the coffee beans removed from the coffee cherries—the sweetness is imaginable.

FrontStreet Coffee's Brewing Method

Friends who have visited FrontStreet Coffee's store have varying degrees of understanding of specialty coffee, and those who come to taste coffee at FrontStreet Coffee can also observe the brewing techniques of FrontStreet Coffee's baristas.

FrontStreet Coffee's brewing method: Three-stage extraction. Use 30g of water for 30-second bloom, then pour with small water flow in circles to 125g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed, remove the filter cup (timing starts from bloom). Extraction time is 2'00".

Tasting Notes and Characteristics

The brewing flavor of this Frontsteet COE22 features citrus acidity, berry juice-like characteristics, creamy smoothness, and honey-like aftertaste.

The Seven-Three Principle

In Master Han Huaizong's book "Specialty Coffee Studies," it's mentioned that specialty coffee is seventy percent variety and thirty percent environment. For a deeper understanding of specialty coffee, FrontStreet Coffee has personally researched specialty coffee and established its own coffee estate in Lincang, Yunnan.

FrontStreet Coffee's Yunnan Estate

In FrontStreet Coffee's Yunnan estate, FrontStreet Coffee grows elegant-flavored Typica. The estate's soil is fertile, located in an area with sufficient rainfall and large day-night temperature differences. This altitude is suitable for growing Arabica varieties. The weather within the estate is variable—one moment it's sunny, the next it might be overcast and rainy. It is precisely this microclimate that gives this Frontsteet Natural Typica its full flavor.

FrontStreet Coffee · FrontStreet Coffee 2013 Yunnan Natural Typica Coffee Beans

Region: Lincang, Yunnan, China

Estate: FrontStreet Coffee Estate

Altitude: 1300m

Variety: Typica

Processing: Natural Process

Its brewing flavor features soft berry acidity, nutty flavors, brown sugar-like aftertaste, with distinct tea-like characteristics.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473