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Key Differences Between specialty Beans And Commercial Beans

What makes a boutique coffee so special? We know the quality of boutique coffee is much better than commercial beans, but why? Are coffee fruits already having the flavor and characteristics we like when they are picked from trees?

If that's all right!

This is related to the production details of these high-quality, low-volume, high-quality coffee products, from fertilizers, shade levels, altitudes, to crops grown in the same small producing area. But once you decide what to plant and where to plant, you won't stop your plan. To grow boutique coffee, attention must be paid to the details of the entire process, and three of the keys can cause quality differences in the final cup.

1. Coffee picker: Pick the red coffee fruit!

Is picking coffee a pure labour job? Consider that these hard-working people are the front line of quality control.

Traditional coffee pickers are taught to pick up all the fruits they see, whether green, yellow, red or even black. Yes, even the blackened fruits are taken, a way of winning with little emphasis on quality and treating coffee as a mass-produced commodity rather than a boutique, a business model that does earn them more money.

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However, the situation changed during the third wave of coffee. Boutique Coffee Estate pickers are educated to pick only red, ripe coffee fruits, which is important because unripe or overripe fruit can cause coffee to be too sour or too bitter. However, the average picker of a coffee estate is paid for the weight of the fruit he has picked, so such a shift would be difficult for the estate to implement. Although the pickers of boutique coffee estates are also paid by volume, they will be paid extra bonuses for their income because of their cumbersome picking procedures and less fruit.

No one is perfect, and occasionally too-ripe or unripe coffee fruits are picked, so some estates do another hand-picked procedure to sift off any overripe or unripe leaky fish. This ensures that only the best quality, ripe coffee fruit can enter the washing plant.

2. Coffee dry treatment: Sifting out all defects beans!

When the coffee fruit is washed through the treatment plant and dried to optimal humidity, the next stage of shelling is performed, which is the second quality control point.

Why are there so many quality control points? Even ripe red fruits can have hidden and unseen flaws, which may look good, but it is difficult to judge the quality of the coffee beans covered in the fruit.

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Pick out the visible defects with shelled coffee beans and gather the defects. Unfortunately, these beans are still marketed, often mixed in commercial bean grade coffee and served daily by many Colombians.

3. Raw beans: final stage

When the coffee beans are shelled, it is the last state before roasting: raw beans. Quality control is also required at this stage, and the pectin layer may be as flawed as the coffee flesh, while according to the SCAA standard, boutique coffee is primarily zero-flawed beans, so it is very rigorous in screening flawed beans.

The last phase of quality control points is traditionally hand-picked, but now there are machines to replace manpower. Hand-picked is the ideal method, as hand-picked can provide job opportunities for local people.

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Most of the time, however, the volume of transactions, especially in cooperatives, has been significant, and the author, as an importer and exporter of small coffee-producing areas, focuses on maintaining the economic and social sustainability of the inhabitants of the regions, and thus prefers to use traditional hand-picked methods. But for other businessmen, picking coffee beans by machine may be more commercial.

Prepare to bake the beans, but the quality control will continue

Raw beans have come to an end in the processing phase of the estate, when beans ready to be baked are flawless and rich in flavor.

Of course, the quality control points in these three processes ensure that the defect rate of the coffee beans is minimized.

Continuous and effective implementation of these three quality controls will significantly enhance the quality of coffee beans. So when you drink a delicious boutique coffee, remember not just that the beans themselves are delicious, but also that they cover meticulous procedures, labor effort, quality control of origin, etc.

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