<\/span>History of the term and its popularization in Spain<\/span><\/h3>\n\nThe term “specialty coffee” began to gain relevance in the coffee world during the 1970s. Its origin is attributed to the need to categorize coffees that stood out for their quality and authenticity. This term became popular in Spain with the rise of coffee culture, where consumers began to demand more distinctive, higher-quality products. The arrival of different coffee varieties and interest in their origin led more and more people to choose this option.<\/p>\n\n
<\/span>Erna Knutsen’s influence on the definition of specialty coffee<\/span><\/h3>\n\nErna Knutsen, a pioneer in coffee importing, played a fundamental role in laying the foundations for specialty coffee. Her focus on selecting individual lots and her advocacy for high-quality coffees helped cement this concept in the coffee industry. Knutsen promoted the idea that coffee should be evaluated and enjoyed based on its unique characteristics, which vary according to its origin and production process. This vision has inspired generations of coffee farmers and tasters, setting a standard that is still upheld today.<\/p>\n\n
<\/span>Expansion of the movement in cities like Madrid and Barcelona<\/span><\/h3>\n\nIn Spain, the specialty coffee movement has flourished especially in large cities, where coffee culture has undergone a revolution. Madrid and Barcelona have become epicenters of specialty coffee, home to numerous roasters and coffee shops offering exclusive varieties. These places not only serve coffee, but also educate consumers about its origin, characteristics, and preparation methods. This boom has led to a greater appreciation of coffee, creating a space where quality and sustainability rise above traditional commercial practices.<\/p>\n\n
<\/span>Characteristics of specialty coffee according to the Specialty Coffee Association<\/span><\/h2>\n\nThe characteristics that define specialty coffee have been established through rigorous criteria that ensure product quality. The Specialty Coffee Association (SCA) has been key to this standardization, enabling consumers to recognize and appreciate exceptional coffee.<\/p>\n\n
<\/span>Score above 80 points out of 100<\/span><\/h3>\n\nThe evaluation of specialty coffee is based on a scoring system ranging from 0 to 100 points. To be considered specialty, a coffee must achieve a score of at least 80 points. This measure reflects the coffee’s superior quality, resulting from meticulous care at every stage of production, from bean selection to the roasting process.<\/p>\n\n
<\/span>Evaluation by certified tasters (Q Graders)<\/span><\/h3>\n\nThe tasters who evaluate specialty coffee are known as Q Graders. These experts are trained to identify nuances and defects that can affect quality. The recognition of these tasters ensures that the score reflects a professional and objective judgment of the coffee, which gives consumers a level of confidence.<\/p>\n\n
<\/span>Quality parameters: aroma, flavor, body, and balance<\/span><\/h3>\n\nThe evaluation of specialty coffee quality focuses on several key parameters. Q Graders consider aspects such as:<\/p>\n\n
\n- Aroma:<\/strong> The complexity and richness of the coffee’s aromas.<\/li>\n\n\n\n
- Flavor:<\/strong> The variety of flavors present in the beverage, which may include fruity, floral, or spicy notes.<\/li>\n\n\n\n
- Body:<\/strong> The sensation of weight and texture in the mouth, which can range from light to full.<\/li>\n\n\n\n
- Balance:<\/strong> The harmony between acidity and sweetness, where neither of these elements predominates disproportionately.<\/li>\n<\/ul>\n\n