popularity of coffee is still growing, but the definition of what makes
a ‘good’ cup of coffee is complex.
It might be tempting to think that it is largely subjective, with so many types of coffee grown around the world, so many processes to consider throughout the value chain, and so many local and national preferences.
However, the sustainability of the industry depends on the value placed on certain types of coffee. Local economies can thrive or fail, depending on the desirability of their crop.
growing preference for ‘specialty’ coffee, sold at a premium price, is making the
quality question even more critical. The ability to distinguish specific characteristics
that make some crops more desirable than standard commercial coffee has become
a major consideration over the last 20 years.
Physical characteristics of the bean or cherry are not good indicators of flavor in the cup, so how is this important choice to be made?