Why develop specialty coffee terminology?

The origins of the term

The term “specialty coffee” emerged as early as 1974, during a period when the specialty coffee wave had not yet reached its peak. The creation of this terminology reflected a new movement in the coffee industry, focusing on quality, origin, and processing methods.

Refinement over time

For a long time, when people mentioned specialty coffee, it conjured up images of fine coffees accompanied by terms like third wave, artisanal, and single origin. The establishment of the Specialty Coffee Association (SCA) in 1982 marked a significant turning point in shaping and developing this concept. SCA set strict quality standards from cultivation and harvesting to processing and brewing, ensuring that every coffee bean met the highest standards.

The terminology around specialty coffee became more specific with the quality scale developed by the SCA. According to this scale, coffee scoring 80 points or higher, with no more than 5 defects in a 350g sample of green coffee, is categorized as specialty coffee:

• 80 to 84.99 points: Very good
• 85 to 89.99 points: Excellent
• 90 to 100 points: Outstanding

Recently, in a new report by the SCA, the term specialty coffee has been updated based on attributes. Specialty coffee now includes both internal attributes (free of defects, flavor profile, bean size, etc.) and external attributes (origin, producer, agricultural style, etc.). Moreover, the SCA’s definition of specialty coffee has evolved to incorporate not only technical aspects but also broader considerations such as “sustainability,” “traceability,” “transparency,” and “direct trade.”

Specialty coffee terminology has become more specific, detailed, and clear with attribute descriptions provided by the SCA.

Bean-related terminology

Brewing method terminology

Flavor-related terminology

Quality-related terminology

In the world of Specialty Coffee, terminology plays a crucial role as an identifier to distinguish high-quality specialty coffee.

More accurate identification of Specialty Coffee

New terms, with strict requirements regarding scores, certifications, traceability, and transparency from the SCA, have helped redefine specialty coffee with greater clarity and detail. For example, standards for ensuring sustainability by minimizing the impacts of climate change, balancing ecosystems, mitigating coffee price crises, and supporting the overall livelihoods and stability of coffee producers have become central to defining specialty coffee today.

Now, the key for coffee to be considered “specialty” is that it must be sustainably produced. This sustainability is built on several factors, including economic sustainability for both producers and the overall market, as well as ecological sustainability, reducing harm to land, the environment, natural resources, and people. If we were to stick with the old definition, it would be difficult to identify and ensure sustainability standards in specialty coffee since unique and high-quality coffee alone doesn’t guarantee sustainable production.

Improving consumer accessibility

With stringent standards for quality, sustainability in production, supply, and exclusivity, most specialty coffees come at a significantly higher price than the average. Often marketed as premium products, many people feel that specialty coffee is not for them. Developing specific terminology for specialty coffee helps consumers better understand and focus on their own experience without needing extensive training in coffee. Through the specialty coffee label and packaging information, they can know that the coffee they purchase is sustainably produced, of exceptional quality, and specially certified.

Assessing coffee quality

Terms like aroma, flavor, acidity, body, and aftertaste are critical in evaluating coffee quality. These attributes help both consumers and experts perceive and assess the complexity and refinement of coffee. In the cupping process, these terms are central to evaluation, clearly defining the essential factors for ranking and determining the value of specialty coffee. Precision in using this terminology helps maintain consistency and standards within the industry.

The clearer and more detailed the specialty coffee terminology, the easier it is for consumers to grasp the value of sustainability.

Conclusion

The development and standardization of specialty coffee terminology, starting from Erna Knutsen’s definition in 1974, have not only highlighted the quality of coffee but also promoted sustainability and transparency in the industry. This development not only enhances the consumer experience but also raises production and marketing standards for coffee. Accurate and detailed terminology is a key factor in ensuring the success and reputation of specialty coffee in the global market.

Question 1: When was the term “specialty coffee” introduced by Erna Knutsen, and what does it mean?

The term “specialty coffee” was introduced by Erna Knutsen in 1974 to describe unique, high-quality coffees grown in specific microclimates.

Question 2: How did the establishment of the Specialty Coffee Association (SCA) impact the terminology of specialty coffee?

The Specialty Coffee Association (SCA), founded in 1982, set strict quality standards from cultivation to processing and brewing, shaping and developing the concept of specialty coffee in a more detailed and clear manner.

Question 3: How does Single Origin coffee differ from blended coffee?

Single Origin coffee is sourced from a single geographic area, allowing the distinct flavors of the region where the coffee is grown to shine through. In contrast, blended coffee combines beans from different origins to create a composite flavor profile.

Question 4: What is a Micro-lot, and why is it important in the specialty coffee industry?

A Micro-lot is a small batch of coffee harvested and processed from a specific part of a farm. It is important because it allows for a focus on special varieties or specific processing methods, enhancing the quality and uniqueness of the coffee.

Question 5: Why is the development and standardization of specialty coffee terminology important?

The development and standardization of specialty coffee terminology are crucial because they help define and ensure coffee quality, create industry consistency, and improve consumer accessibility and understanding of specialty coffee products. They also support raising production and marketing standards while promoting sustainability in the industry.