Most-Asked Questions — Specialty Coffee

The “best” coffee in the world doesn’t come from one specific place—it depends on individual tastes and preferences. The most expensive coffees are sold based on origin and quality. As of September 2025, recent auctions saw a kilogram of coffee sell for $32,000 to $36,000, from lots originating in Panama / Kenya.

There are two main coffee species from which many varieties descend:

ARABICA: Generally grown at higher elevations, Arabica usually offers greater complexity and aroma than Robusta because it contains more lipids and sugars. Arabica is also more vulnerable to disease, requiring more care.

ROBUSTA: Traditionally used in espresso blends, Robusta contains more caffeine than Arabica and is characterized by bitterness. Less finicky, Robusta plants can grow almost anywhere, which makes production larger and more accessible.

Coffee plants grow in diverse geographic conditions, from Guatemala’s volcanic soils to Brazil’s plains and Ethiopia’s forests. Producing countries sit in the “coffee belt,” between the Tropic of Cancer and the Tropic of Capricorn—tropical/subtropical climates ideal for coffee. Flavor is strongly influenced by terroir: climate, altitude, soil type, variety, farming techniques, and even crops grown nearby. Altitude affects bean density and the complexity/acidity of aromas, mainly due to cooler temperatures at elevation which slow cherry maturation. Slower development increases sugars and aroma compounds, yielding a more complex cup with brighter acidity and nuanced notes. Latitude mainly affects harvest timing.

Coffee beans come from a fruit similar to a cherry, growing in clusters like grapes on coffee branches. Cherries change color as they ripen. Because not all cherries ripen at the same rate, hand-picking is typically used to select only perfectly ripe fruit. The cherry has several layers (see the image on the next page) and usually contains two seeds. During drying, the skin and sometimes part of the pulp are removed to extract the green bean.

Arabica: Grows mainly at high altitude and is distinguished by greater aromatic complexity. Compared with Robusta, Arabica varieties contain more lipids and sugars, contributing to richer, more nuanced cups. However, Arabica is more sensitive to disease and climate variability, requiring more care and attention.

Robusta: Traditionally used in espresso blends, it contains more caffeine than Arabica and is defined by bitterness. Less finicky, Robusta plants can grow almost anywhere, making production larger and more accessible.

Once the cherry is picked, the fruit must be processed to extract the beans. The technique used is called the processing method, and the choice is crucial to the coffee’s aromas. Multiple methods exist, each imparting different characteristics. Sometimes the choice is tradition or climate; other times it’s a deliberate decision to achieve specific flavors. Despite many emerging methods and variations, three base processes remain: natural, washed, and honey/pulped natural.

One of the oldest methods, common in Ethiopia and Brazil, with potential for intensely fruity flavors. Long considered lower quality due to inconsistency, but done carefully it yields excellent, sometimes eccentric profiles. Cherries are dried whole on patios or raised beds in the sun (or in mechanical dryers). The fruit ferments around the bean, imparting flavors typical of natural processing. Strawberry/blueberry notes are common, with creamy body and moderate acidity.

Known for clear aromas and higher, cleaner acidity. It’s the most common in specialty coffee because it offers more control and can highlight distinct flavors. Cherries are mechanically depulped to remove skin and pulp but leave the mucilage (a sugar-rich layer that’s harder to remove mechanically). The beans then ferment—dry, in water, long, short… endless combinations. This critical step lets producers fine-tune flavor development and loosen the remaining mucilage. After fermentation, beans are rinsed and dried for several days to 10–12% moisture.

There are several honey styles. This sits between washed and natural. Like washed coffee, skin is removed by a depulper. Some pulp is intentionally left on before patio drying. The amount left is often described by a color: black, red, gold, yellow, or white. Honey processing can deliver a cup that balances the natural’s body with the washed’s acidity.

During co-fermentation, ingredients such as fruit, flowers, or spices are added during fermentation and/or drying. They may be added with whole cherries or depulped coffee, so co-fermentation can apply to any process. The result is often explosive: intense flavors from the interaction between the addition and the coffee.

Here, oxygen is removed during fermentation by placing beans or cherries in sealed bags or tanks. Without oxygen, enzymatic and microbial activity changes, altering the flavor profile. This can be applied to any process and often yields fruitier, more complex cups.

Specialty coffee refers to high-quality coffee, cultivated, harvested, and roasted with care to deliver a superior taste experience. It’s considered “specialty” when it scores at least 80/100 by Specialty Coffee Association (SCA) standards. Lots are typically isolated from a specific farm or region to showcase unique terroir.

By contrast, commercial coffee often blends multiple origins, yielding a more homogeneous, less distinctive profile. Specialty production demands more expertise: high-altitude cultivation in difficult terrain, selective hand-picking of ripe cherries, controlled fermentation, and rigorous sorting to remove defects. That’s more work and cost, but producers can receive higher prices and quality premiums. There’s no universal ethical standard, however: buying specialty doesn’t always guarantee equitable pay. Still, the model is far more sustainable than commodity coffee.

Commodity coffee—most of what you see on grocery shelves—scores below 80/100 (SCA). It’s often blends from multiple producers, with little sorting or selection; defects and size variation are common. Producer prices are set by the C-Market and don’t account for quality. Buyers often seek the lowest price without long-term relationships. This makes producer income highly unstable and dependent on global fluctuations they can’t control.

The difference often comes down to transparency and production processes. Specialty coffee involves more detailed work, with producers cupping and scoring samples. High-scoring coffees can earn premiums. Specialty tends to highlight terroir and producer work to reveal coffee’s subtleties—unlike commodity coffee, which is rarely traceable to a specific terroir or producer. Commodity is typically mass-produced with less emphasis on quality.

On specialty bags you’ll usually see the roast date, producer name, origin, altitude, processing, etc. Price is also an indicator; specialty coffees cost more than commodity. Commodity can seem increasingly attractive over time on price, but price remains one way to identify specialty.

The best method is the one you enjoy most. That’s what matters: that the person drinking it likes it. A filter coffee lets you better appreciate subtle notes—there’s a higher concentration of water in the brew.

The AeroPress is accessible and forgiving—it’s relatively easy to get a good cup and hard to mess up.

Coffee isn’t bad for your health, but should be consumed in moderation.

Here are the Government of Canada’s recommendations.

Table 1: Maximum Recommended Daily Caffeine Intake

Age group	Maximum recommended daily intake
Adults (18+)	400 mg
People planning to become pregnant	300 mg
Pregnant people	300 mg
People who are breastfeeding	300 mg
Children & adolescents (< 18)	2.5 mg per kg body weight

Table 2: Average Caffeine in Foods & Beverages

Product	Serving (unless otherwise noted)	Average caffeine
Brewed	8 oz — 237 ml (1 cup)	135 mg
Roast & ground, percolator	8 oz — 237 ml	118 mg
Roast & ground, filter coffee	8 oz — 237 ml	179 mg
Roast & ground, decaf	8 oz — 237 ml	3 mg
Instant	8 oz — 237 ml	76–106 mg
Instant decaf	8 oz — 237 ml	5 mg

Cow’s milk is best for lattes/latte art—its higher fat content creates better foam. Oat and almond drinks can also work, but quality varies a lot by brand.

Oat and almond are often the best alternatives for a good foam and latte art, but yield depends heavily on brand and formulation.

Plant milks often need pH adjustment to avoid splitting. Cow’s milk splitting in coffee is much rarer.

Cupping is the reference method for professional tasting. It standardizes extraction variables for better comparison.

A tool used across food/drink to describe aromas, both positive and negative. In coffee, the wheel maps potential aromas. Start from the center (broad families—fruity, roasted, spicy, sweet, floral, sour/fermented/vegetal), then move outward to specifics. Flavors combine smell and taste, influenced by tactile and thermal sensations. Aftertaste is what lingers once the product leaves the mouth—a neurobiological taste signal from receptors still resolving detected aromas. In coffee, a pleasant, long aftertaste is considered positive.

https://sca.coffee/research/coffee-tasters-flavor-wheel

Acidity is a sharp sensation (think lemon/lime), giving coffee a bright, fresh edge. Bitterness is found in dark chocolate, citrus zest, even walnut; it can add balance and complexity, but too much is unpleasant and often astringent. On the palate, acidity and bitterness are opposing sensations.

Body refers to mouthfeel/texture. It’s influenced by processing, terroir, variety, and extraction concentration. Espresso typically has more body than filter. Even with the same method, some coffees feel creamier/rounder while others are lighter and livelier.

Light roast: shorter time/lower end temperature; showcases terroir; generally more acidic. The lighter the roast, the more vegetal notes remain.

Medium roast: developed longer than light, further sugar development while still revealing terroir.

Dark roast: longest time/higher end temperature; more roasted notes, lower acidity. Over-development yields charred notes.

It’s best to wait two to three weeks after the roast date to consume. Some delicate coffees don’t age well. Store coffee in an opaque container, at a stable room temperature, away from UV light to extend shelf life. Freezing can prolong freshness, but only freeze once (don’t remove for a single brew then refreeze). Ideally freeze under vacuum. As a rule of thumb, coffee is best within 3 months of roast; afterwards, some aromas may fade.

Not recommended. Instead, store in an opaque container at room temperature, away from UV light.

Attention to detail and pride in craft; comfort with customer service and respectful, enthusiastic interaction. Curiosity about coffee—how it works, willingness to refine skills and share knowledge with guests.

Each wave has social context. First wave: post-WWII, Americans encountered coffee culture in Europe and brought it home. Second wave: the rise of to-go/quick-service coffee. Third wave: cafés emphasizing experience, detail, and product quality.

Not yet clearly defined; calling the current scene a fourth wave is premature. It may be influenced by the pandemic and generational preferences, with a focus on signature beverages and cocktail-like experiences.

Workshops help, but the best training is on the job in a café.

One of the oldest methods (common in Ethiopia/Brazil). Can yield extremely fruity aromas. Long seen as lower quality due to inconsistency, but when done carefully it produces very interesting, sometimes eccentric profiles. Whole cherries are dried on patios/raised beds or in dryers. The fruit ferments around the bean, imparting the natural process’s signature flavors—often strawberry/blueberry, creamy body, moderate acidity.

Produces clear flavors and marked acidity; the most common method in specialty due to control and consistency. Cherries are depulped, leaving sugar-rich mucilage. Fermentation (dry/in water, long/short) develops sugars and loosens mucilage. Beans are then rinsed and dried to 10–12% moisture. III. Honey / Pulped Natural sits between washed and natural. Skin is removed; some pulp remains before patio drying. Amount left is often described by color—black, red, gold, yellow, white—yielding cups that can combine natural-like body with washed-like acidity.

All coffees are fermented.

Beyond processing methods, variants use additional techniques to shape flavor. A few examples:

Ingredients such as fruits, flowers, or spices are added during fermentation and/or drying—with whole cherries or depulped coffee—so it can apply to any process. Results are often intense and expressive.

Oxygen is removed by sealing beans/cherries in bags or tanks, changing enzymatic/microbial activity and modifying the flavor profile. Can be applied to any process and often yields fruitier, more complex cups. How to develop your palate? Start with everyday food. Pay attention to what you eat/drink. Tasting different candies/chocolates can help build references. Fun fact: coffee has more aroma compounds than wine, making it very complex. Talk coffee with more experienced tasters to learn vocabulary. What about tasting notes—are they “real”? Notes are subjective signposts. Cultural context affects references. Are acidic coffees better? It depends on personal preference. Why do some coffees taste like tea or fermented fruit? It’s tied to terroir—altitude, variety, processing, etc.

A producer’s small lot—about 900–1,000 kg of coffee.

A coffee from a single origin, often tied to one producer or a group within a defined region.

Watch several parameters: dry coffee dose, beverage yield, extraction time (linked to grind), and water temperature. Grind must be even and uniform—grinder quality and burrs matter a lot. Manual pour-over can be tricky because variables abound: pour rate, motion, agitation level, etc. To improve, take notes and change only one variable at a time. The more you taste and experiment, the more you’ll understand your technique and its impact.

Very. It hugely affects flavor and intensity. Typical ratios: 1 g coffee per 16 g water for filter; 1 g coffee per 2 g water for espresso.

In every possible way. About 98% of your cup is water—if your water tastes bad, your coffee will too. Some aspects are perceivable directly, but mineral content also impacts extraction. Minerals are necessary; fully demineralized water won’t extract properly, while overly hard water yields a more generic taste.

No. “Fair trade” certification is primarily a marketing tool and doesn’t guarantee quality. If we ranked them, specialty sits above fair-trade certified coffee. To get certified, coffee must sell above a price floor set by the organization. Unfortunately, that may not ensure true quality or meet producers’ real costs. As a reference, the fair-trade minimum for green coffee is currently $1.80 USD/lb (September 2025). At Zab, the average price paid is $5.50 USD/lb.

Many certifications exist; the best-known is Fairtrade. It especially serves cooperatives of smallholders, giving access to international markets. Criteria include decent working conditions, environmental respect, a community development premium, and a guaranteed minimum price. The fair-trade minimum is $1.80 USD/lb (2023). If the C-Market is higher, producers receive the market price. Helpful for stability, but limited: it doesn’t always meet real needs or reflect diverse production contexts.

Through training at a coffee institute: coursework and exams. Then you must recalibrate every two years to stay aligned with international standards.

Absolutely. It all starts with good beans. An affordable tool like an AeroPress can produce a delicious cup.