Specialty coffee refers to high-quality beans scoring 80+ points (out of 100) by the SCA, typically brewed to highlight origin-specific, nuanced flavors. Key types include single-origin, microlots, and specific varietals (e.g., Geisha, Bourbon), processed via washed, natural, or honey methods, and brewed as espresso, pour-over, or cold brew.
Key Classifications of Specialty Coffee
- Single-Origin: Coffee sourced from one specific country, region, or farm, highlighting distinct terroir.
- Microlots: Exclusive, small-batch, high-scoring coffee from a specific, limited area of a farm.
- Varietal/Cultivar: Specific Arabica coffee plants known for unique, high-quality flavor profiles (e.g., Geisha, Bourbon, Caturra).
- Processing Methods: Affects the final cup flavor, including Washed (clean/bright), Natural (fruity/full-bodied), and Honey (sweet/balanced).
Common Specialty Coffee Drinks
- Espresso/Ristretto/Doppio: The concentrated base, often served straight, providing intense, complex flavors.
- Americano/Long Black: Espresso diluted with hot water.
- Macchiato/Cortado/Piccolo: Espresso “stained” or cut with a small amount of milk.
- Flat White/Cappuccino/Latte: Espresso paired with steamed milk and varying amounts of microfoam.
- Cold Brew: Coarsely ground coffee steeped in water for an extended time for a smooth, less acidic taste.
Notable Specialty Coffee Regions in Melanesia
- Papua New Guinea: Known for diverse, floral, and fruity flavors.
- West Papua: Renowned for high acidity, vibrancy, and complexity.
- Vanuatu: Famous for the highly prized Geisha variety.
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Specialty coffee is primarily made from Arabica beans rather than Robusta due to its complex flavor profile.