Coffee that is free from faults, taints and other odors, as well as exhibiting distinctive attributes in fragrance, acidity and after taste are considered specialty coffees. This distinction also requires that there are no more than five full defects in a 350 gram sample and that it is free from underdeveloped beans. Specialty coffee is produced from beans of exceptional quality that are grown only in the best of climates; such that it brings out their unique and distinctive flavors because of the soil in which they are grown.
The term “specialty coffee” was first used in 1974 and it was used to describe coffee beans of outstanding flavor that were produced in special micro climates. With the surge of cafes, coffee houses and gourmet coffee retailers in the 1990s, it has become one of the fastest growing markets in the food service industry, which netted approximately $12.6 billion in the United States alone in 1997.
The individuals, or artisans, who are authorities on gourmet and specialty coffees tell us that this does not mean that this coffee is special purely because of its brewing method or coffee machine used, such as for espressos or cappuccinos. It is more of a complete process involving dedication from everyone who comes in contact with the beans; including the planters, harvesters and processors. These high quality coffee beans are roasted in order to release their best flavor potential and then brewed by a set of very high standards.
There is even an organization called the Specialty Coffee Association of America (SCAA), which is a trade organization for the specialty coffee industry. They want to set standards for growing, roasting and brewing of premium coffees. Members include retailers, producers, exporters, roasters and importers; as well as manufacturers of coffee equipment and related products. They have different expositions and seminars that they attend and constantly offer updates about what is happening in the world of specialty coffee.
There are several different coffee organizations around the world that enter a sample of their finest coffee during the SCAA Roasters Guild, 3 Day Cupping Competition and earn the recognition of having the best specialty coffees in the world. Thirty judges thoroughly evaluate the taste and aroma of each sample entered into the contest, and then judge the entries on six attributes of taste, fragrance, aroma, flavor, aftertaste and body. When the sensory nerves are totally saturated it is much easier to judge the samples. Instead of drinking a coffee cup full of each sample, the judges take about a tablespoon of coffee, swirl it around their palate and then spit it out without swallowing, in order to really evaluate the taste.