Specialty Coffee
There are two major types of specialty coffee, robusta and Arabica.
Arabica is grown at high altitudes, with ample rain and warm temperatures, fertile soil and good shade, this produces superior coffee. The beans are picked by hand at the peck of ripeness. Beans are graded by bean size and density. The world’s beast coffees are 100% Arabica. Even with all of the above only 10% have enough flavor to be specialty coffee
Robusta is grown at low altitudes, under full sun, has almost twice as much caffeine, and is the main ingredient of cheap, flavorless, "blended" commercial coffee.
What is "premium" coffee?
According to the SCAA Standard Classification Method, arabica green coffee beans are graded according to Category 1 and Category 2 defect equivalents. Specialty coffee cannot have any Category 1 defects and may only have up to five Category 2 defect equivalents. Premium coffee may only have up to eight defect equivalents of either category. Graded coffee with more than eight defect equivalents is considered "commercial" or "below grade". After cupping, the remaining 90% of the fine arabica coffee, with still superb flavor, is considered premium coffee.
What is "conventional/commercial" coffee?
The remaining coffee, the majority of which is traded in the commodity markets, is considered "conventional, commercial" coffee. It includes all robustas and the lower-quality arabicas.
What is "cupping"?
It is a professional technique for evaluating coffee's Fragrance/Aroma, Flavor, Acidity, Body and Aftertaste. To be considered specialty or premium, coffee must exhibit distinct attributes in these five areas. Moreover, such coffee must be free from odors, faults and taints.