Specialty Coffees

Specialty coffees are high quality coffees that differ from normal coffee with relevance to visual quality or cup or both. Specialty coffees are broadly classified into five categories based on their unique features:

1. Decaffeinated Coffee

Coffee with caffeine removed artificially are known as decaffeinated coffees. There is a prominent segment of consumers preferring decaf coffees owing to health consciousness.

The coffee grown without using chemicals and pesticides are in great demand in the developed countries because of increasing awareness on health of consumers and protection of environment.

The coffees grown at higher elevations i.e. 4000 ft and above are known to possess a distinct flavour and acidity in cup due to slower development of beans. The coffees are of high quality with dense beans.

Production of good quality coffee by highlighting the special features of the estate can be classified as estate branded coffees. This may be elevation, variety, cultural practices and special processing techniques. Estate coffees are those that originate on single form with common soils and with the distinct identity in terms of flavour and aroma characteristics. Estate coffees are generally more expensive and actually define the specialty coffee market.

Some of the varieties are known to possess good inherent quality due to the genetic make up of the plant. Fruits from such varieties can be harvested and processed separately to retain the unique quality. Some of the Indian selections like Kents, Agaro, Cioccie, CxR are unique in their cup quality. Separate processing of these varieties help in processing their intrinsic quality.

The Quality Control division of the Coffee Board has set specifications for the processing, grading and garbling of specialty coffees to ensure the quality of these coffees.

Here are some facts about the processing of the different varieties of specialty coffee.

Process of Monsooning
Monsooned coffees are prepared at the curing factories situated on the west coast. Only whole crop Arabica Cherry and Robusta Cherry coffees are selected for monsooning. In order to ensure the quality of monsooned coffee, only ’A’ grade of both Arabica Cherry and Robusta Cherry are subjected to monsooning.

The Process of monsooning is carried out from June to September of a year when the south-west monsoon is very intense on the west coast. The cherry coffee is evenly spread in thick layers in airy godowns, open on all sides and raked frequently.

The coffee is packed loose in gunny bags and stacked in piles with sufficient space between rows for the monsoon air to circulate freely around the bags. The cherry coffee absorbs moisture from the humid monsoon atmosphere. The beans swell up to nearly double the size and the colour of the beans change to pale yellow/straw colour.

The coffee is bulked and repacked at frequent intervals or poured from one bags to another to prevent mould growth on the beans and to ensure uniform monsooning. The monsooning process is completed in 12 to 16 weeks.

At the end of monsooning, the coffee is polished and graded, based on the size of the beans, as per the standards laid down by the Board. The monsooned coffees are fumigated to prevent weevil attack.

Processing of Specialty Coffees
Utmost attention is paid while preparing majority of the specialty coffees both at primary and secondary processing level.

Primary processing: Selective harvesting is done with special attention to careful hand picking of just ripened berries. Natural fermentation is a must for flavour development and a high standard of quality. Soaking the washed beans under fresh water over night is essential for the development of colour and flavour in the bean. Slow drying is absolutely necessary under natural lights.

Secondary processing: Grading of coffee beans at curing level involving separation of beans according to size, shape and density followed by meticulous garbling improves the quality.

Today, consumers around the world demand the best coffee. Planters in producing countries are now developing finer strains of coffee to the custom-requirement of the gourmet coffee drinker.

In essence, over the years, coffee is no longer a humble bean of indistinct origin. Coffee today, is better valued as Specialty Coffee. "Specialty’’ spelt in the true-blue American manner!

Specialty coffee is distinguished by its clear origin, distinction made by careful cultivation practices, careful routine of plucking, special processing and of course, special branding and special handling and appearance thereafter.

Consumers have come to appreciate gourmet coffees in their discerning cups; As a result, specialty coffees fetch better prices, attract premiums and attract custom. These coffees have a personality, aura, craving and branding of their own. Specialty branding that brings in the bigger bucks for the grower!

The world of coffee drinkers is going the specialty way. It makes sense to grow and sell specialty coffee.

Monsooned Malabar AA

Centuries ago, when coffee beans were transported to Europe in sailing ships, a ‘wonderful’ accident occurred. Monsoon winds caused the beans to swell, change colour and acquire an intensely-mellow flavour that won connoisseurs over. Today, this magic is recreated by ‘monsooning’ the finest Arabica beans to produce a world-famous specialty coffee.

Monsooned coffee or coffee beans ’swollen’ with moisture from the air, is prepared at the curing works situated on the West Coast of Southern India. Stored in special warehouses, moist monsoon winds circulate around the coffee beans, making them swell in size and take on a mellowed but aggressive, musty flavour. This process yellows the bean and reduces the acidity, imparting a heavy, syrupy flatness reminiscent of aged coffees.

For preparing monsooned coffees only dry processed Arabica and Robusta beans are used. The coffees are mainly used in blends to mellow and impart richness to rougher, more acidy coffees. The best grade in monsooned coffee is Monsooned Malabar AA.

Mysore Nuggets Extra Bold

The might and grandeur of the monolithic Nandi bull statue on Chamundi Hills of Mysore, is reflected in these large, exotic Arabica beans that make this rare, premium specialty coffee, a connoisseur’s delight.

These wonderful and exotic coffees are prepared from washed Arabicas grown in the regions of Chikmagalur, Coorg, Biligiris, Bababudangiris and Shevaroys. The beans are very large, uniform bluish-green in colour, with a clean polished appearance. In the cup, the coffee exhibits full aroma, medium to good body, good acidity and fine flavour, with a hint of spice. This is a rare, premium coffee and truly represents the best quality coffee from India.

Robusta Kaapi Royale

The stately elephant with its howdah - a canopied seat bedecked with flowers and jewels used during a ceremonial procession – is a sign of Indian royalty. Much like this king of specialty Indian ‘kaapis’, prepared from bold Robusta beans of the best quality.

This coffee is prepared from Robusta Parchment AB from the regions of Coorg, Wayanad, Chikmagalur and Travancore. The beans are bold, round with pointed ends, and grey to bluish-grey in colour. The cup ensures full body, soft, smooth and mellow flavour.