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Coffee Beans In Thailand
Curious About Specialty Coffee in Thailand? Let’s Explore!
Oct
Ever picked up a bag of coffee labelled specialty coffee and wondered what actually makes it special? Or walked into a café in Thailand and wondered how to tell if you’re drinking specialty coffee? You’re not alone! We get asked quite often “What exactly is specialty coffee?” and “What should you look for when exploring specialty coffee in Thailand?”. You might have heard about coffee origins, processing methods or even an SCA score on a bag of beans. But what do they all mean? And how do you know whether that number really tells you something about the coffee in your cup? Today, we thought we’d cover this topic. From what qualifies as specialty coffee to how SCA scores work and what makes a specialty coffee café. So are you ready to explore the world of specialty coffee in Thailand? Let’s get right to it shall we?
So What Is Specialty Coffee
Let’s start with the basics. What exactly is specialty coffee? Put simply, it’s coffee that stands out for its distinctive qualities. That might be its flavour, aroma, origin, production methods or even the story behind the people who grow it.
Think of a coffee with delicate floral aromas, naturally sweet berry notes or a smooth, chocolatey finish. These are the kinds of characteristics that can make a coffee stand out. For another, it might be a rare variety, a unique processing method or a strong connection to a particular farm or community.
But specialty coffee isn’t just about what’s in the cup. Knowing where the coffee comes from, who produced it and how it was grown and processed can also help us understand what makes it special.
Different Types of Specialty Coffee In Thailand
There isn’t one official list of specialty coffee categories. Instead, coffee can be described in several ways, depending on its origin, variety, processing method and flavour profile. Let’s look at some of the types you’ll come across when exploring specialty coffee in Thailand.
1. Specialty Coffee Variety Or Origin
Specialty coffee can be explored through where it is grown and the variety of the coffee plant. Its origin, growing conditions and genetics can all influence its flavour. From single-origin coffees that showcase a particular region to carefully crafted blends that bring different coffees together, there are plenty of ways to discover what makes each cup unique.
Single-origin coffee comes from one identifiable geographical origin. Depending on the coffee, this might be a country, region, farm or specific coffee-growing community. Single-origin coffees are popular among specialty coffee lovers because they allow us to explore how different growing environments, varieties and processing methods influence flavour. However, single-origin coffee is not automatically specialty coffee. The coffee must demonstrate distinctive qualities that make it stand out.
For example, Khun Chang Khian Arabica comes from Khun Chang Khian, a village up in the mountains in Chiang Mai, Northern Thailand. Knowing its origin gives us a connection to the place where the coffee was grown and the people who produced it.
A common misconception is that specialty coffee must be single-origin, but this isn’t the case. Coffee blends are not automatically lower in quality than single-origin coffees. A carefully selected and roasted blend can be just as enjoyable and distinctive. A coffee blend combines two or more coffees to create a particular flavour profile. Roasters might combine coffees to balance sweetness, body, acidity and aroma, or to develop a flavour profile that works particularly well for espresso.
The quality of the individual coffees, the skill of the roaster and the final cup all matter. A blend can be specialty coffee when it demonstrates distinctive qualities and meets the relevant expectations for quality.
Coffee varieties are another way to explore specialty coffee. Different varieties can influence a coffee’s flavour, aroma, sweetness, acidity and body, although growing conditions, processing and roasting also play important roles. Some varieties you may encounter include Geisha, Bourbon, Typica and Catimor. Geisha, for example, is often associated with delicate floral aromas and tea-like qualities, while Bourbon can offer sweetness and a balanced cup. However, no variety automatically guarantees specialty quality. How the coffee is cultivated, harvested, processed and roasted also affects the final result.
2. Specialty Coffee by Processing Method
What happens to coffee cherries after harvesting can have a big influence on the flavour of the final cup. Some producers use traditional processing methods, while others experiment with fermentation and other techniques to create more distinctive flavour profiles.
Here are some of the processing methods and experimental treatments you may encounter when exploring Thai specialty coffee:
- Washed Process
- Natural Process
- Honey Process
- Yellow, Red and Black Honey Process
- Anaerobic Fermentation
- Carbonic Maceration
- Strawberry Process
- Whiskey Barrel-Aged Coffee
- Rum Barrel-Aged Coffee
- Wine Barrel-Aged Coffee
Each method can influence the coffee’s flavour and aroma in different ways. However, an unusual processing method alone doesn’t automatically make a coffee specialty grade.
3. Specialty Coffee with High Cupping Scores
Ever noticed a coffee advertised as scoring 85 or even 90 points? That number comes from a coffee evaluation process known as cupping, which allows trained tasters to assess its sensory qualities, including aroma, flavour, acidity, body and aftertaste. Traditionally, a score of 80 points or above on the SCA’s 100-point scale has been widely used as the benchmark for specialty-grade coffee. Higher scores generally indicate stronger sensory performance under the traditional scoring system.
However, a score is only one part of the picture. The coffee’s distinctive qualities, origin, traceability and other attributes can also contribute to its value.
4. Specialty Coffee with Distinctive Characteristics
Some coffees stand out for reasons beyond their origin or processing method. They might feature rare varieties, unusual flavour profiles, exceptional traceability or innovative production techniques. You might discover a coffee with delicate floral aromas, pronounced tropical fruit notes or a distinctive fermentation character. Others have a compelling story connecting them to a particular farm or coffee-growing community. These qualities can make a coffee especially interesting to coffee lovers and buyers. But remember, an unusual flavour or rare variety alone doesn’t guarantee specialty quality.
What Is A Cupping Score / Coffee SCA Score?
An SCA score is a coffee rating used to evaluate the quality of coffee through a structured tasting process known as cupping. SCA stands for the Specialty Coffee Association, an organisation that develops standards and resources for the global coffee industry.
Traditionally, coffee has been evaluated on a 100-point scale, with scores of 80 points or above widely used as the benchmark for specialty-grade coffee. The score reflects the coffee’s sensory qualities, including its aroma, flavour, acidity, body, aftertaste and overall balance.
Understanding Coffee Cupping Scores
Under the traditional scoring system, coffee scores are commonly interpreted as follows:
- 80 to 84.99 points: Very good
- 85 to 89.99 points: Excellent
- 90 to 100 points: Outstanding
The higher the score, the more exceptional the coffee is considered within this traditional framework. Coffees scoring 85 points or above are often sought after by specialty coffee buyers, while coffees scoring 90 points or more can command premium prices. Ultimately, an SCA score helps buyers, roasters and coffee enthusiasts understand and compare coffee quality, but the coffee’s origin, processing method, traceability and distinctive characteristics also contribute to its value.