Archive for September 21st, 2009
There are a few phrases you will hear associated with gourmet coffee: varietal coffee, single origin coffee, and specialty coffee.
Varietal coffee is properly understood as a botanical distinction between the different subspecies of the coffee plant. It is not an indicator of region for different varieties of the coffee plant are grown in many different parts of the world. Though over 30 species of the coffee plant exist, almost all of the commercial coffee production comes either Arabica or Robusta coffee beans. Arabica is considered the superior of the two beans and only Arabica beans are considered gourmet coffee. Robusta beans usually end up in mass produced coffees or freeze dried coffees.
Single origin coffees are defined as unblended gourmet coffees from a single country, region and crop. They usually take their name from the region, country or estate from which they are grown. While blue mountain is a Arabica varietal it is probably best known as a single origin coffee originating in the Blue Mountains of Jamaica. Kona coffee is also another well known single origin coffee.
Specialty Coffee is a distinction coined in 1974 by Erna Knutsen of Knutsen Coffee Ltd. Specialty coffees are distinguished as coffees grown in special geographic microclimates producing beans with unique flavor profiles. While very close in definition to single origin, specialty coffees are the domain of the Specialty Coffee Association of America which has a 100 point scale to grade coffee beans. To qualify as specialty the coffee bean must rank an 80 or higher. Specialty Coffee is therefore a trade organization distinction.
The common theme here is of an unblended coffee with a distinct flavor profile that provides as close to a flawless cup as possible. There are over 100 single origin coffees each carrying some attribute of the growing region or the farming practices of that region. This coffee might carry a hint of chocolate, another coffee might have a hint of citrus. This coffee is mild, while another has a bolder taste.
Even so, single origin coffees, can have their drawbacks. This one might have too much acidity or be too bitter. That’s why we’ll talk about blended coffees next time.
In the meantime whether your favorite is a Java “Dutch Estate” or a Brazil Santos, there’s a grinder waiting, and a pot to be brewed. Until next time.