Exploring the World of Specialty Coffee: A Brazilian Flavor Journey

If you’re passionate about coffee and seeking something beyond the ordinary, get ready for a sensory journey with specialty coffee. These beans are the pinnacle of coffee craftsmanship, offering a complexity of flavors that few can match. 

What Are Specialty Coffees?

Specialty coffees are akin to fine wines: they are assessed and rated based on their exceptional quality. From the cultivation of the plants to the roasting process, every step is performed with meticulous care and attention to detail. These coffees have unique characteristics that set them apart from regular beans, including distinctive notes of flavor, aroma, and acidity. These beans are typically scored 80 points or above on a 100-point scale by certified coffee tasters, known as Q Graders.

Varieties of Specialty Coffees in our collection

1. Geisha: Originating from Ethiopia and known for its exotic flavor profile, Geisha is a true gem. With floral notes of jasmine and tropical fruits, this coffee is perfect for those seeking a delicate and complex experience. This varietal is recently introduce to the Brazilian soils, and adaptation is still going on with amazing results.

2. Yellow Bourbon: Grown primarily in Central and South America, Bourbon coffee is famous for its sweet flavor and well-balanced body. With notes of chocolate, caramel, and yellow fruits, Bourbon is ideal for those who enjoy a smoother, fuller-bodied coffee.

3. Maragogipe: A natural mutation of Typica, discovered near the Brazilian city of Maragogipe in 1870. The mutation causes the beans, internode spacing and leaves to be especially large and is due to a single dominant gene. Maragogipe is one of the parents of the variety Pacamara, and a related variety called Maracaturra (for more on Maracaturra, see Pacamara history).*
   The Maragogipe cup is tipically delicate with a creamy body, acidity from stone fruit with a malt finish.

4. Red Catuaí: A cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of São Paulo State in Campinas, Brazil. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density.* 
   Generally the Red Catuaí as a full-bodied, pleasant acidity, sweet sirupy cup with a pleasant and long aftertaste. It is reminiscent of ripe red fruits, such as cherry, and cocoa nibs.

5. Catucaí 2SL: Also know as Yellow Catucaí, a crossbreed of Catuai and Mundo Novo coffee varietals, was developed by the Instituto Agronômico (IAC) in Brazil. This hybrid cultivar combines the best qualities of both parent plants, resulting in a coffee bean that offers a distinctive taste and exceptional cup quality. Its well-balanced acidity brings a pleasant brightness to the cup, accompanied by notes of chocolate, caramel, and a hint of fruitiness.

How to Make the Most of It

To truly appreciate the richness of specialty coffees, consider brewing them with methods that preserve their distinctive characteristics, such as the Chemex, AeroPress and Hario pour-over methods. And don’t forget to use filtered water to avoid interfering with the complex flavors of the beans.

If you’re ready to elevate your coffee experience, explore our selection of specialty coffees and discover what makes each one truly unique. We’re here to guide you on your journey through the fascinating world of coffee and ensure that every cup is a celebration of flavor.

*Source: World Coffee Research