Did you know this about Colombian coffee?

1. Quality and Classification

• Commercial coffee :

  • It focuses on volume and low price.

  • Use lower quality beans, mixing varieties (such as Arabica and Robusta ) to reduce costs.

  • It does not follow rigorous standards; it may contain defects (broken, fermented, or moldy grains).

• Specialty coffee :

  • Must meet Specialty Coffee Association (SCA) standards: minimum cupping score of 80/100 (expert evaluation).

  • Use high-quality Arabica beans, grown in optimal conditions (altitude, climate, soil).

  • Zero primary defects (e.g. damaged grains) and maximum 5 secondary defects per 300 g.

2. Origin and Traceability

• Commercial coffee :

  • Blend beans from multiple regions or countries to maintain a consistent flavor.

  • Little transparency about the origin.

• Specialty coffee :

  • Prioritize traceability: the farm, region, or even the producer is known.

  • Highlights unique characteristics of the terroir , such as floral, fruity or acidic notes.

3. Processing and Roasting

• Commercial coffee :

  • Industrial processing (mechanical drying, less care in fermentation).

  • Dark roast to homogenize flavors and hide defects.

• Specialty coffee :

  • Artisanal processing (methods such as washed, natural or honey).

  • Light or medium roast to preserve unique sensory profiles.

4. Flavor and Experience

• Commercial coffee :

  • Simple profile: bitter, smoky or generic (due to dark roast and blends).

• Specialty coffee :

  • Complex and distinctive flavors: notes of fruit, chocolate, caramel, flowers or spices, depending on their origin.

  • Balanced acidity and defined body.

5. Price and Sustainability

• Commercial coffee :

  • Low price (USD $5–15/kg), but with practices that can harm producers (unfair payments).

• Specialty coffee :

  • High price (USD $20–100/kg or more) due to quality and ethical practices.

  • Direct relationship with farmers, fair payments, and support for sustainable practices.

6. Freshness and Consumption

• Commercial coffee :

  • It is usually stored for months (even years) in suboptimal conditions.

• Specialty coffee :

  • It is consumed fresh (it is recommended to use it within weeks after roasting).

  • Packaging with a degassing valve to preserve aromas.

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