THE ESSENCE OF COFFEE SCAA Trainer’s Guide to Specialty Coffee Myth, History, Cultivation through Export

COFFEE BASICS: Coffee Classifications The SCAA’s Green Coffee Classification The Naming and Categorization of Specialty Coffees Conclusion

COFFEE CLASSIFICATIONS As we discussed earlier, arabicas represent 75% of the world’s coffee production. However, only about 10% of these are sold as Specialty Coffee. The Green Coffee Classification System provides a list of criteria which coffee samples must meet in order to be categorized as Specialty Coffee. Based on sample sizes of 300 grams, green coffees are rated on a set of criteria, which include: Cup characteristics (or qualities in a tasting of roasted coffee) Quality of the roast Moisture content of the bean And allowable defects

SCAA’s Green Coffee Classification

In order to be called Specialty Coffee, green coffee samples must meet the highest of these standards. In fact, there are two grades of coffee below the grade deemed Specialty that are considered at or above acceptable standards. One of these is considered a Premium Grade.

The standards held for Specialty Coffees require that: Cup characteristics exhibit a distinctive attribute in one or more areas These areas include: taste, acidity, body, and aroma. The cup also must be free of taints and off tastes.

The roast must be free from any unripe or under developed beans—called quakers The moisture content of the green beans must range between 9-13% And a 300 gram green sample may not contain any primary defects and is limited to no more than 5 secondary defects

Primary defects include: Full Black and Full Sour—which are identified by color Pods or Cherries And large and medium stones

Specialty Coffee Standards

Secondary defects include items such as: Parchment Small sticks or stones Shells Broken, chipped, or cut beans By holding green coffees to these standards, consumers are guaranteed a superior cup!

The Naming and Categorization of Specialty coffees Specialty Coffees are named and categorized using 4 primary distinctions The first discipline is by the geographic delineation of its growing region

These geographic growing regions are categorized into 3 groups, which include: Africa and Arabia Asia, Indonesia, and Pacifica Central America, South America, and the Caribbean basin coffee naming process

The second distinction is by the name of the country in which the coffee is grown (or what is called the “country of origin”) The frequent name changes of developing countries mean a renaming of their coffees as well

Countries of origin also may assign country specific grade names to their coffees The third categorization is by regions contained within the country For example, Guatemala has five growing regions. While all of the coffees are Guatemalan, they are more specifically identified by the region in the country where they are grown

The last categorization is by identifying the coffee by the particular coffee estate on which it is grown

An example of a single estate grown coffee is a: Central American: the geographic delineation Costa Rica: the country of origin Strictly Hard Bean: the grade of the beans Tarrazu: the region within Costa Rica La Minita: the estate

CONCLUSION Coffee’s journey to our table is a painstakingly attentive process observed on large plantations and small farms from around the world While we savor our cup’s delights, we can give thanks to the hand craftsmanship that delivered our brew and allows us to continue our own discovery of and devotion to the BEAN!

devotion to the bean