Specialty Coffee Secrets – While specialty coffee is famous among coffee drinkers worldwide, even in Vietnam, one of the world’s largest coffee exporting countries, there aren’t many of them. Specialty coffee is a term that no one understands.
Erna Knutsen initially mentioned the concept of “Specialty Coffee” in the Tea & Coffee Trade Journal in 1974. She uses the word to describe high-quality green coffee harvested from different terroirs, which results in beans with a distinct flavor character.
To be recognized as “specialty” coffee, coffee beans must be from the actual Arabica line, produced on estates over 900 meters in elevation with acceptable meteorological conditions, resulting in sugar and antioxidant content.
Each coffee bean has a high concentration of caffeine. To provide the best “output” – high-quality green coffee – these beans must be adequately packed to the point of having no errors.
Having high-quality green coffee isn’t enough. Green coffee must also go through a pre-processing, processing, roasting, and blending procedure by 4C and UTZ standards to bring out all of the possible tastes in the beans.
Process of making specialty coffee
Producing specialty coffee is both an investment and a highly stringent monitoring procedure; it may be said:
- Build and connect with local coffee gardens in places with a typical elevation, good soil, and a climate that allows coffee trees to thrive fully.
- To avoid pollution and harm consumers’ health, invest in growing techniques and fertilize coffee trees with biological and organic products.
- Harvest ripe fruit that is at least 90% ripe; do not collect dried fruit that has fallen to the ground.
Plant varieties of good quality are selected, researched, and protected.
- Post-harvest processing includes natural drying, honey processing, and wet processing (Fully-Washed Processing).
- Every day, fresh coffee is roasted under rigorous circumstances and the supervision of professional roasters.
- Cupping (coffee tasting, aka Sensory/or Tasting) should be done numerous times until the color and flavor are to your liking.
It can be seen that to produce high-quality green coffee beans, several painstaking stages must be completed, necessitating the coffee maker’s passion for the job and significant investment in machinery, processes, and technology.
Strength. As a result, every drop of Specialty coffee appears to have all of the sweet, sour, bitter, and tart qualities associated with a professional’s life.
The Specialty Distinction
Specialty coffee has a distinct sour and bitter flavor with a sweet aftertaste. It is also light brown, not dark black, and clear like amber. The aroma of coffee is also relatively mild and delicate, with notes of fruits, honey, and rustic, earthy aromas... ready to entice even the most ardent coffee “connoisseurs.”
The Specialty coffee line is regarded as a new era in the coffee industry and enjoyment: high-quality coffee that meets international standards.
Unlike conventional Vietnamese coffee standards, which frequently follow the 3D criteria – Black, Special, Bitter – high-quality green coffee refuses to be roasted or adulterated. The Vietnamese coffee culture is still distinct in this regard.
It will take more than a day or two to change Vietnamese coffee drinking habits. People who create clean coffee – organic coffee – are most concerned about sustainable development, not just coffee companies.
Helena Coffee is delighted to be a leading brand in linking with farmers to undertake programs “Clean Coffee – Coffee” good coffee” due to a passion for coffee and a desire to reverse the problem of dirty coffee in Vietnam.
Because this is the world’s quality coffee paradise right here in Vietnam, we chose Cau Dat, a suburb of Da Lat city, as the location for harvesting and processing our products. Coffee beans can bathe in the dew of the soil and sky, catch the highland sunlight, and grow in the most suitable conditions with plantations and coffee farms located at an altitude of over 1000m.