Why do we roast and offer only specialty coffee? We were born with a clear intention to democratise good coffee, but after all, what does "speciality" mean?
Delving into the world of speciality coffee will change your concept of good coffee forever. Believe us when we tell you that after tasting it ,commercial coffee will feel like ash in your mouth. And best of all, we're not exaggerating. But to get you off on the right foot in this world, you'd better find out why. So let's break it down a bit. Join us.
Brief history of coffee up to speciality coffee
If you are reading this, it is because curiosity has brought you here, and it is quite possible that you still have no idea of the exciting world you are about to enter. There is always more to a good story than meets the eye. You already know that coffee is one of humanity's most widespread beverages, transcending geography and cultures. But what you almost certainly don't know are the four things, coffee-related or not, Coffea, that we are going to tell you before we tell you what speciality coffee is. Three curiosities that you can keep to yourself or that, if you share at the right time, will make you look great in front of the right audience.
And a fourth story about the origin of what is known today as speciality coffee. A story that we at Syra Coffee find very inspiring. If you are not interested in this part you can skip it. You'll know what you're doing, but it will make your coffee talks less fun.
The lost origin of coffee
Coffee trees or Coffea are the type of bushes from whose seeds the aromatic infusion is distilled. Although coffee is generally associated with South America, the truth is that its history seems to begin in a place with a name that has always seemed very exotic to us. Abyssinia, the present-day EthiopiaThe name Abyssinia, in the Horn of Africa, in the east of the continent. It is possible that its consumption began before the 12th century, and several legends of local shepherds tell of its origin, but it is difficult to decipher which of them may be true. These stories, which tell of coffee's stimulating effects of coffeeThese stories, which speak of the stimulating effects of coffee, date from before writing was used in the area, so the truth remains hidden in the mists of time..
Sacred coffee
What we can say is that the drink spread throughout North Africa and reached Europe around 1600. It was Venetian merchants who brought it here, when the infusion had already been established in the Islamic world for some time. This aroused some reticence in the Christian society of the time, and its consumption was almost forbidden. Until the figure of Pope Clement VIII appeared, who, captivated by its aroma and flavour, decided to symbolically baptise the potion. Giving it his Christian approval and thus settling the conflict. Curiously, this same anecdote exists with Clement VII as the protagonist. Writing was already a little more widespread at this time, but a stick in Roman numerals escapes anyone...
Coffee: the insurgent's brew
Coffee did not reach America, across the Atlantic, until near the end of the 17th century. The port of Boston had this honour, and it was there too that the event that would forever mark America's relationship with coffee took place. In an act of protest against a tax increase on tea, approved by the British crown, the colonists threw an entire cargo of tea into the sea. This did not sit well with Britain, and went down in history as The Tea Mutiny. This happened on 16 December 1773, a perfect time for a nice hot cup of coffee. It would be the seed of the American War of Independence, and the first step in making coffee the national drink of the new nation in the making.In America, it was not until 1808 that the first medium-scale plantation was found further south, in Colombia. Where it is typical today.
Speciality coffee is born Drinking coffee has become a morning and after-dinner ritual. A cup of coffee can be the epicentre of a friendly or business conversation. It is also a good companion for reading or working. Of course, speciality coffee is perfect for all these occasions, but it brings an extra point of quality. The term was first used by a Norwegian woman named Erna Kuntsen in 1974. Not that she woke up one day with the idea, but rather the fact that she worked in a coffee company in San Francisco.
Erna, who was a coffee lover and a lover of detail, was in charge of checking the quantities of product handled by the company. This is how she found small leftovers that were difficult to sell to the big coffee roasters and buyers. His non-conformist character helped him to find value where other people did not see it. He learned to cup, something exclusive to men at the time, and he knew how to make the most of the qualities of these so-called "broken lots". Small quantities of coffee, with flavours different from the rest and with a single origin. They were definitely something special. They were speciality coffees.
What makes speciality coffee special
Erna Kuntsen paved the way for what has become today what we know as speciality coffee. At Syra Coffee our aim is to democratise this drink and make it available to as many people as possible at a reasonable price, while respecting the people who produce it.mA gourmet coffee that has to go through a specific quality standards and specific processes which we explain below.
Certified quality
To guarantee its quality, the Speciality Coffee Society (SCA) assesses certain characteristics that are used to award a specific score to the coffee. This is translated into a scale of up to 100 points, which establishes a ranking where to place the coffee according to its degree of excellence. All coffees that score at least 80 points are considered speciality coffees. According to this score, they can be very good (from 80 to 84.99), excellent (from 85 to 89.99) and exceptional (from 90 to 100).
To achieve these scores, the coffees participate in a cupping process. Factors such as aroma, flavour, aftertaste, acidity, body, balance, sweetness, cleanliness in the cup, uniformity and an overall assessment are taken into account. Only between 2 and 3% of the world's production achieves a score higher than 80. But to achieve the organoleptic qualities that place a coffee at the top of the ranking, the work has to start long before it reaches the cup.
Harvesting the best grain
Several different types of coffee beans are grown around the world, but two are the most widespread: arabica and robusta.Arabicaaccounts for 60-80% of the world's production, and is considered a gourmet coffee, and can therefore end up as a speciality coffee.Its plant is more delicate, it grows in mild climates and at altitudes of between 800 and 2100 metres. We share with you some of its characteristics so that you can identify it: the fissure of its bean is curved or zigzagging, it is a denser and longer seed, it has more nuances in its aromas and flavours, it has less caffeine and its taste is more acidic.
Once the best berries have been planted and the bush has grown, the harvesting of the fruitbecomes extremely important . Sorting out the green cherries and selecting the red ones at their exact point of ripeness is a process that requires attention and must be done by hand . These different ripening points mean that the fruit has to be harvested several times. Mixing the cherries without taking this into account results in an increased bitterness in the final product.
At Syra Coffee we are committed to fair trade, taking care of quality rather than quantity. That is why we select 100% Arabica we select 100% Arabica harvestsand we buy them whole from small coffee growers all over the world.
The right roast
Once the right beans have been selected, they must also be roasted. There are two roasting methods: roasting with a layer of sugar that burns to give a characteristic bitter flavour, to the detriment of other nuances, and natural roasting, where the coffee is roasted without additives, keeping the characteristics of the coffee intact and enhancing them.
It should be remembered that the taste of coffee is not bitter, but acidic.. It is with the natural roasting process that all the true nuances of the that will bring out all the true nuances of the coffee.. An almost artistic technique to enhance sensations and flavours, which can evoke chocolate, honey, citrus notes or a long etcetera.
A real feast for the senses. For speciality coffee, it is essential that the roasting be natural and recent, as after 30 days of this process the coffee begins to lose its aromas and nuances.
The alchemy of the barista
The last figure to appear on the scene, just before you can enjoy your cup of coffee, is the barista. A person who specialises in giving this drink its final treatment. The right grind, the right water temperature, the right ratio, the right latte art (embellishing the frothy surface of the coffee with beautiful designs)... These are the latest processes that sublimate speciality coffee.
An almost druidic knowledge applied in the moments prior to being served, and which complete the experience. Now that you know all this, you will see that the true origin of speciality coffee is not in its seeds. It is in the firm commitment of all the people involved in the whole process of elaboration. A chain of work with the clear objective of satisfying the last link in the chain. You.
After all this you will understand why at Syra Coffee we are proud to have always at your disposal freshly roasted, 100% Arabica coffee with a score above 80.
Your journey in the world of speciality coffee has just begun.
A legendary origin. A beverage sanctified and present at the beginning of American independence. A daring and visionary woman.mAcuerdos that close, moments of shared intimacy, confidences...A firm commitment along a whole value chain to, by joining forces, achieve the best possible product: speciality coffee.
A whole little universe revolving around a cup of coffee. Those flavours, aromas, tastes and conversations. You know why once you've tried speciality coffee you'll never go back. But for now we only have two recommendations left to make:keep digging. Keep digging until your curiosity is satisfied and get closer to the moment of tasting it little by little to experience first-hand everything you discover. The research will go better with a cup of coffee in your hand.