Grading and Quality
Coffees are sorted or graded by bean size and density, and also according to
the number of defects (broken beans, ,under-ripe beans, and so on) permitted
per pound. Standards very from country to country. A large part of what makes
specialty coffees special is the tremendous extra care taken in the grading of
the beans. Even a single defective bean can taint the flavor of an entire pot
or pound of coffee, so repeated, meticulous sorting both electronically and by
hand are used. In contrast, coffees grown and sold for commercial blends
receive minimal care in picking, sorting and grading, making them cheaper to
produce but less flavorful in the cup.
As with fine wine grapes, the end result of all the extra care taken in
processing specialty coffee is a product that bears the unique stamp of the
particular grower, microclimate and "vintage". Experiencing the different
regional flavor characteristics, or combining them in a unique personal blend,
are part of what makes exploring specialty coffees so enjoyable.
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