COFFEE

KNOWLEDGE
 OBJECTIVES
THINGS WE NEED TO KNOW

HISTORY OF COFFEE
COFFEE ANATOMY
SPECIES AND SUB - SPECIES COFFEE
COFFEE PROCESS
COFFEE PROCESSING METHOD
COFFEE WAVE IN THE WORLD
WHAT IS SPECIALTY COFFEE
THE DIFFERENT COMERCIAL AND SPECIALTY
COFFEE
HISTORY OF SPECIALTY COFFEE
ASSOCIATION

HISTORY
HISTORY OF
OF COFFEE
COFFEE
 HISTORY
HISTORY OF
OF COFFEE
COFFEE
Kaldi was a young goat herder in the mountains of Ethiopia. One day Kaldi
observed his goats acting strange. Their usual calm behavior was replaced with
prancing, frolicking, and dancing. They had so much energy they didn’t sleep
that night! At first, Kaldi thought they were possessed. After some investigating,
Kaldi found that the goats had been eating from an unfamiliar tree with red
berries. Kaldi, feeling adventurous, decided to try the berries. After eating a few,
he joined the goats dancing and frolicking around. He became the happiest goat
herder around!
Later on, a monk was passing through and observed Kaldi and the dancing
goats. Intrigued, he stopped to see what was going on. Kaldi told him about the
red berries, and the monk was convinced they were an answer to his prayers. He
explained to Kaldi that he would always fall asleep mid-way through his prayers.
When he ate the mysterious red berries, he was able to stay awake! He stayed
up for hours and hours, praying in the state of divine ecstasy he had always
desired.
Since that epic day of discovery, coffee has evolved into an almost cherished
beverage enjoyed by people all over the world.

COFFEE
COFFEE ANATOMY
ANATOMY
COFFEE
COFFEE ANATOMY
ANATOMY

CENTRE OUT
GREEN BEAN
SILVER SKIN
PARCHMENT
MUCILAGE
PULP
OUTER SKIN ( CASCARA )
COFFEE
COFFEE ANATOMY
ANATOMY

CENTRE OUT
GREEN BEAN
SILVER SKIN
PARCHMENT
MUCILAGE
PULP
OUTER SKIN ( CASCARA )
COFFEE SPECIES AND VARIETY
 COFFEE SPECIES AND VARIETY

HOW MANY SPECIES COFFEE

IN THE WORLD ?
COFFEE SPECIES AND VARIETY
 COFFEE SPECIES AND VARIETY

ARABICA
ARABICA
 COFFEE SPECIES AND VARIETY

ARABICA
ARABICA
ETHIOPIA
OVER 120 SPECIES
COMPLEX FLAVOUR
NOTES
BALANCED TASTE
VARIOUS FLAVOR
SMOOTH TEXTURE
0.8 % - 1.5 % CAFFEINE
MORE ACID
 COFFEE SPECIES AND VARIETY

ARABICA
ARABICA C. CANEPHORA
C. CANEPHORA
ETHIOPIA
OVER 120 SPECIES
COMPLEX FLAVOUR
NOTES
BALANCED TASTE
VARIOUS FLAVOR
SMOOTH TEXTURE
0.8 % - 1.5 % CAFFEINE
MORE ACID
 COFFEE SPECIES AND VARIETY

ARABICA
ARABICA C. CANEPHORA
C. CANEPHORA
ETHIOPIA CONGO
OVER 120 SPECIES 1.7 % - 3.5 % CAFFEINE
COMPLEX FLAVOUR BITTER FLAVOUR
NOTES FULL BODY/ BOLD
BALANCED TASTE MOUTHFELL
VARIOUS FLAVOR LESS ACID
SMOOTH TEXTURE EARTHY
0.8 % - 1.5 % CAFFEINE HARSHER
MORE ACID
 COFFEE SPECIES AND VARIETY

LIBERICA
LIBERICA
 COFFEE SPECIES AND VARIETY

LIBERICA
LIBERICA
LIBERIA
2% DEMAND IN THE WORLD
LINGERING MOUTHFEEL
CONSISTENT SWEETNESS
FRUITY, FLORAL TASTE
PROFILES
LOW CAFFEINE
A BIT BITTER
SLIGHT SMOKY
LOW CAFFEINE
 COFFEE SPECIES AND VARIETY

LIBERICA
LIBERICA EXCELSA
EXCELSA
LIBERIA
2% DEMAND IN THE WORLD
LINGERING MOUTHFEEL
CONSISTENT SWEETNESS
FRUITY, FLORAL TASTE
PROFILES
LOW CAFFEINE
A BIT BITTER
SLIGHT SMOKY
LESS CAFFEINE
 COFFEE SPECIES AND VARIETY
LIBERICA
LIBERICA EXCELSA
EXCELSA
LIBERIA
CENTRAL AFRICA
2% DEMAND IN THE WORLD
HYBRYD SPECIES
LINGERING MOUTHFEEL
LOW CAFFEINE
CONSISTENT SWEETNESS
FRUITY AND WOODY TASTE
FRUITY, FLORAL TASTE
PROFILES
PROFILES
FULL BODIED
HYBRID SPECIES
INTENS BERRY
LOW CAFFEINE
HARD TO GROW
A BIT BITTER

SLIGHT SMOKY
LOW CAFFEINE
 COFFEE SPECIES AND VARIETY

DOES ALTITUDES HAS IMPACT

TO COFFEE FLAVOUR ?
COFFEE SPECIES AND VARIETY
COFFEE SPECIES AND VARIETY
 ARABICA VARIETY
BOURBON - ETHIOPIA, RWANDA,
LATIN AMERICA
TYPICA - WORLDWIDE
BERNADINA - EL SAVADOR
CATUAI - LATIN AMERICA
YIRGACHEFFE - ETHIOPIA
SIDAMO - ETHIOPIA
GESHA - ETHIOPIA, BRAZIL, PANAMA,
COLOMBIA, COSTA RICA, PERU
JAVA - INDONESIA
MARAGATURRA - LATIN AMERICA
ORANGE & YELLOW BOURBON - LATIN
AMERICA
PACAMARA - LATIN AMERICA
TORAJA KALOSSI - INDONESIA
SWARMAYA - NICARAGUA
HARAR - ETHIOPIA
ARUSHA - PAPUA NEW GUINEA
BLUE MOUNTAIN - JAMAICA, KENYA,
HAWAII, PAPUA NEW GUINEA
CATIMOR - INDONESIA, INDIA,
VIETNAM
CATURRA - BRAZIL
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
NATURAL / DRY PROCESS
Is the oldest method / process from ethiopia

The dry-process (also known as the natural method)

produces coffee that is heavy

in body, sweet, smooth, and
complex. The dry-process is often used in countries where
rainfall is scarce and long periods of sunshine are available to
dry the coffee properly. Most coffees from Indonesia,
Ethiopia, Brazil, and Yemen are dry-processed.
COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
NATURAL / DRY PROCESS

HARVERSTING
SORTING

DRYING
HULLING
CLEANING
GRADING
POLISHING
SORTING
BAGGING
COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
WASHED / WET PROCESS

Wet-processing coffees is a relatively new method of

removing the four layers surrounding the coffee
bean. This process results in a coffee that is clearer,
bright acidity, and fruitier, clean body. Most
countries with coffee valued for its perceived acidity,
will process their coffee using the wet-process.
COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
WET PROCESS
HARVERSTING
SORTING
WASHING
PULPING
FERMENTATION
DEPULPED
RINSING
HULLING
DRYING
SORTING
COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
HONEY PROCESS
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
HONEY PROCESS
Essentially a hybrid of the two former processes, honey processed coffee often has the full
body from a natural processed coffee, coupled with bright but well rounded acidic notes of
washed coffees.
The bean is removed carefully from the outer fruit, but special care is taken to leave certain
percentages of the mucilage on the bean during drying. As a result, the natural sugars from
the remaining mucilage will sweeten the final product.
This mucilage has a sticky texture, sweet flavor, and a golden amber color reminiscent of
honey
Now to get even more technical, there are certain amounts of mucilage left on the bean,
depending on the region that honey processes their coffee. It will be known under slightly
different names, dependant on the amount of mucilage left on the bean, such as:
White honey: 75-100% of mucilage removed
Yellow honey: 50-75% of mucilage removed
Red honey: 0-50% of mucilage removed
Black honey: minimum mucilage removed
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
HONEY PROCESS CHARACTERISTIC
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
HONEY PROCESS CHARACTERISTIC

BALANCE FLAVOR
COMPLEX FLAVOR NOTES
LOW ACIDITY
INTENS SWEETNESS
JUICY BODY
COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
TYPE OF HONEY PROCESS
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
TYPE OF HONEY PROCESS
The biggest difference is in taste, which develops as drying times and techniques are
adjusted:
YELLOW HONEY
is the one that dries the fastest (approximately 8 days) and it is in this method where
the coffee receives the greatest amount of sun, giving the parchment that covers the
coffee bean a light yellow tone by the time it is finished. dry up.
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
TYPE OF HONEY PROCESS
The biggest difference is in taste, which develops as drying times and techniques are
adjusted:
YELLOW HONEY
is the one that dries the fastest (approximately 8 days) and it is in this method where
the coffee receives the greatest amount of sun, giving the parchment that covers the
coffee bean a light yellow tone by the time it is finished. dry up.
RED HONEY
takes a little longer to reach the optimum humidity level. In this method the coffee is
dried in the shade or without direct sunlight, and for this reason it obtains its
characteristic color
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
TYPE OF HONEY PROCESS
The biggest difference is in taste, which develops as drying times and techniques are
adjusted:
YELLOW HONEY
is the one that dries the fastest (approximately 8 days) and it is in this method where
the coffee receives the greatest amount of sun, giving the parchment that covers the
coffee bean a light yellow tone by the time it is finished. dry up.
RED HONEY
takes a little longer to reach the optimum humidity level. In this method the coffee is
dried in the shade or without direct sunlight, and for this reason it obtains its
characteristic color
BLACK HONEY
Takes the longest amount of time to dry, and in this method, the coffee is covered
with a black plastic in beds similar to African beds.
 COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
TYPE OF HONEY PROCESS
The biggest difference is in taste, which develops as drying times and techniques are
adjusted:
YELLOW HONEY
is the one that dries the fastest (approximately 8 days) and it is in this method where
the coffee receives the greatest amount of sun, giving the parchment that covers the
coffee bean a light yellow tone by the time it is finished. dry up.
RED HONEY
takes a little longer to reach the optimum humidity level. In this method the coffee is
dried in the shade or without direct sunlight, and for this reason it obtains its
characteristic color
BLACK HONEY
Takes the longest amount of time to dry, and in this method, the coffee is covered
with a black plastic in beds similar to African beds.
COFFEE
COFFEE PROCESS
PROCESS METHOD
METHOD
COFFEE
COFFEE PROCESS
PROCESS PRODUCTION
PRODUCTION

 FIRST,
FIRST, SECOND,
SECOND, AND
AND THIRD
THIRD WAVE
WAVE COFFEE
COFFEE
The First Wave of Coffee
The first wave of coffee is seen as the lowest quality and is
known as commodity coffee. Think Folgers, Maxwell House,
Green Mountain Coffee, and other brands that don’t have a
strong focus on quality or sourcing transparency.
First wave coffee doesn’t really try to convince you that the
grounds are special in any way. In fact, for decades most
people in the United States didn’t even know that coffee
beans come from a real-life plant!
Why? Because first wave coffee feels like it came from a
factory, not a farm. There’s no (or rarely) any mention of the
origin country or farm, there’s no information on how the
coffee was processed, and there’s almost always a major
focus on convenience.
Common Signs of First Wave Coffee:
Artificially or “naturally” flavored beans
Language of “premium” or “gourmet”
Primarily pre-ground offerings
Super dark, bitter coffee
The supermarket coffee aisle
 FIRST,
FIRST, SECOND,
SECOND, AND
AND THIRD
THIRD WAVE
WAVE COFFEE
COFFEE
SECOND WAVE
A focus on branding, specialty beverages, and
unique brewing methods characterized the
Second Wave of coffee. Coffee companies like
Peet’s and Starbucks introduced espresso-
based drinks like cappuccinos, lattes, and
mochas, offering customers a new way to
experience coffee.
Common Signs of Second Wave Coffee:
Heavy focus on flavored drinks
Fairly dark, bitter coffee
The supermarket coffee aisle
Slight recognition of coffee origin country
Baristas who are passionate about the
cafe, but not the beans themselves
 FIRST,
FIRST, SECOND,
SECOND, AND
AND THIRD
THIRD WAVE
WAVE COFFEE
COFFEE
Third Wave Coffee: Quality and Sustainability
The Third Wave of coffee is all about a focus on high-quality
coffee, single-origin beans, direct trade, and sustainable
practices. Third Wave coffee roasters prioritize transparency
and traceability, sharing information about the origin and
processing of each bean, as well as the roasting profile.
Coffee shops also became more focused on creating a
unique and high-quality coffee experience, employing
manual brewing methods like the Chemex, AeroPress, and
V60 to showcase the nuanced flavors of the coffee beans.
It’s important to note that, while Third Wave coffee often
uses specialty coffee beans, they are not interchangeable
phrases.
The Third Wave of coffee is a movement focusing on higher-
quality coffee beans, how they’re grown, and roasting them
to perfection. Quite often, roasters will buy specialty coffee
to do just this. However, coffee that qualifies as “specialty” is
a very specific type of green coffee bean that scores 80+
points on a 100-point scale from the Specialty Coffee
Association (SCA)
COMMERCIAL COFFEE
 COMMERCIAL COFFEE
Is a definition used to define coffee in the Commodity
Market, also known as the “C-Market”. In this market,
commodity coffee is often traded on international stock
exchanges. They are usually purchased and roasted by
national brands and supply in bulk. On the cupping
table, these coffees are usually scored below 75 points
although some coffee purist will probably tells you that
any coffees under 80 are commercial grade.
 WHAT IS
SPECIALTY COFFEE ?
 WHAT IS
SPECIALTY COFFEE ?
The term ‘Specialty coffee’ or ‘Speciality coffee’ is used to refer to coffee that is graded 80 points
or above on a 100 point scale by a certified coffee taster (SCAA) or by a licensed Q Grader(CQI).
 WHAT IS
SPECIALTY COFFEE ?
The term ‘Specialty coffee’ or ‘Speciality coffee’ is used to refer to coffee that is graded 80 points
or above on a 100 point scale by a certified coffee taster (SCAA) or by a licensed Q Grader(CQI).

COFFEE GRADING

Green coffee is graded via visual inspection and

cupping. Visual inspection
involves taking a 350g
sample of green coffee beans and counting

be Primary (e.g. black
defective beans. Defects can
beans, sour beans) or Secondary (e.g. broken

as “speciality”, it
beans). For a coffee to qualify
must have zero Primary defects and less than five
Secondary
defects.
Cupping involves roasting the coffee and brewing
simply with hot water, and relies on the skill of the
taster to assign scores to each of the coffee’s
attributes, such the acidity, body, flavour and
aroma.
 WHAT IS
SPECIALTY COFFEE ?
The term ‘Specialty coffee’ or ‘Speciality coffee’ is used to refer to coffee that is graded 80 points
or above on a 100 point scale by a certified coffee taster (SCAA) or by a licensed Q Grader(CQI).

COFFEE GRADING
SPECIALTY COFFEE - Q GRADE SCORE SHEET
Green coffee is graded via visual inspection and
cupping. Visual inspection
involves taking a 350g SCORE GRADE SPECIALTY / NO

sample of green coffee beans and counting

be Primary (e.g. black
defective beans. Defects can
90-100 Outstanding Specialty Coffee
beans, sour beans) or Secondary (e.g. broken

as “speciality”, it
beans). For a coffee to qualify
must have zero Primary defects and less than five
Secondary
defects.
85-89.99 Excellent Specialty Coffee

Cupping involves roasting the coffee and brewing

80-84.99 Very Good Specialty Coffee
simply with hot water, and relies on the skill of the
taster to assign scores to each of the coffee’s
>80.0 Below Specialty Quality Not Specialty Coffee
attributes, such the acidity, body, flavour and
aroma.
SPECIALTY
SPECIALTY COFFEE
COFFEE ASSOCIATION
ASSOCIATION
SPECIALTY
SPECIALTY COFFEE
COFFEE ASSOCIATION
ASSOCIATION
Who We Are
The Specialty Coffee Association is a nonprofit,
membership-based organization that represents
thousands of coffee professionals, from producers to
baristas all over the world. Built on foundations of
openness, inclusivity, and the power of shared
knowledge, we foster a global coffee community and
support activity to make specialty coffee a thriving,
equitable, and sustainable activity for the entire value
chain.
 SPECIALTY
SPECIALTY COFFEE
COFFEE ASSOCIATION
ASSOCIATION
SCAA
The Specialty Coffee Association of America (SCAA), founded in 1982, is a non-profit
trade organization for the specialty coffee industry. With members located in more
than 40 countries, SCAA represents every segment of the specialty coffee industry,
including producers, coffee roasters, importers/exporters, retailers,coffee brewing
equipment manufacturers, baristas and other industry professionals.
For over 30 years, SCAA has been dedicated to creating a vibrant specialty coffee
community by recognizing, developing and promoting specialty coffee. SCAA sets and
maintains quality standards for the industry, conducts market research, and provides
education, training, resources, and business services for its members.
Up until recently, a separate branch of the SCA existed in Europe, known as the
Speciality Coffee Association of Europe (SCAE).
In 2017, the Speciality Coffee Association of America merged with the Speciality
Coffee Association of Europe to create one organization, simply known as the
Speciality Coffee Association (SCA). The SCA now has over 10,000 active members.