Choosing a good quality coffee may seem to be something simple but in practice, it’s a long, bumpy road. Especially when you are looking for a distributor to your restaurant or cafe. If you want the best coffee beans, which means coffee from a good plantation with high quality, you definitely should consider the specialty type. Their fans don’t want to drink the most popular coffee brands, especially in the ground version. The best flavor and aroma are from freshly grounded beans.
How to choose the best coffee beans?
While selecting coffee, you have to remember about a few important things – type, coffee roast level, caffeine content, and quality of beans. The most popular types are Arabica and Robusta. Arabica seems to be appreciated for its mild aroma, strong flavor, and nutty aftertaste. Arabica beans don’t contain as much caffeine as Robusta does. On the contrary, Robusta, has a sharp and tart taste. Thanks to the strong dark roast, we can expect more bitterness and less sweetness and sourness. In the beans with light and mild roasting, the taste is smoother. You can scent natural sourness and fruity aromas.
The best coffee beans are called ‘speciality coffee’. Choosing the speciality type gives certainty about their quality of production. They just a small percent of all world’s coffee. There are strict requirements that demand the product to get a minimum of 80 points in a 100 point scale. Speciality coffees usually gain between 80-85 points, so they have a very good opinion. Higher than 85 points but lower than 90 indicate excellent quality. After 90 points we can talk about exceptional products.
When evaluating a product we are looking at aroma, flavor, aftertaste, sourness, body, balance, sweetness, cleanness, and homogeneity. Only the best quality beans can be used to produce specialty coffee. Plantations have to be on the restricted heights and climate zones. All of these parameters make speciality coffee that unique.
What to look at the label of coffee?
There is a lot of things that add up and create the coffee flavor. The most important parameters are the country of origin, roast level, and preparation method. Depending on the country of origin and climate, coffee can have a lot of flavors and aromas. Beans from Central and South America are nutty, chocolate or caramel. Coffees from Central Africa are more fruity. There are smoke and ash aromas in some beans, so not everyone will like them. This problem does not apply to coffees with light roast levels. The third thing is the preparation method. If that was the Dry Process, brew should be sweet, thick, and with an intensive fruity aroma. Beans prepared with Wet Process will be much bigger sour and clean.