To qualify as a "specialty" coffee, green coffee beans (the pre-roasted beans) are graded on a very detailed scale from 1 to 100 by the Specialty Coffee Association (SCA). Beans awarded a score of at least 80 out of 100 are said to be "specialty" beans, in other words, very good coffees. If the beans score 85 out of 100 or more, they are "exceptional" coffees. Finally, those with a score of over 88 out of 100 are considered "grands crus". Their quality is matched only by their rarity.
The term "blend" refers to a mixture of coffees from different regions and/or countries. As such, they are not rated out of 100 like other coffees. This in no way calls into question the quality of the blend, it's simply that the combination of several beans makes it impossible to rate it according to the criteria established by the SCA.
An espresso coffee is distinguished by its color, a dark brown. Espresso is topped with a layer of cream, without which it loses its aroma. What makes espresso so special is that its beans are finely ground, unlike filter coffee, which is thicker. Whereas espresso is prepared with little or very little water, filter coffee has a much higher water content, giving it a softer taste and releasing other types of aroma. Some coffees are roasted to make espresso coffee, while others are prepared for mild methods. Finally, some coffees are labelled "Uniroast", making them suitable for both types of preparation.
The term specialty coffee is inseparable from the SCA's rating system. Specialty coffee is judged both sensorially and technically. Firstly, on the sensory side, a coffee is deemed "specialty" if it meets precise criteria concerning flavor, taste, balance, etc. These criteria are evaluated by judges who, even if they each have their own personality and "palate", will be able to extract the profile of a coffee and above all its quality. In technical terms, it's important to understand that a specialty coffee must have fewer than 5 minor defects for a 350g sample. A "defect" refers to any malformation of the green bean that affects the quality of the final cup.
The vast majority of Terres de Café coffees come from small-scale production on human-scale farms. Our partner farmers are located in Africa (Kenya, Ethiopia, Burundi, Uganda), Central America (Honduras, Costa Rica, Nicaragua, Panama, El Salvador), South America (Colombia, Ecuador, Brazil, Peru) and North America (Mexico).
Organic coffee means that it is produced without chemical inputs. However, this is no guarantee of sustainability or quality.
Le label équitable s'appose aux cafés qui recoivent une prime à l'achat en plus du prix de marché. Ceci n'est pas une garantie de durabilité ni de qualité.
Un café durable est un café qui pense à demain, mais aussi au bon déroulé d'aujourd'hui. Découvrez ce que signifie une filière vertueuse et durable dans cet article très explicatif.
On distingue deux espèces de cafés différentes : l'Arabica et le Canéphora.
Tous les cafés que nous proposons chez Terres de Café sont des Arabica. Parmi cette espèce coexistent de nombreuses variétés.
Il y a les tout d'abord les Bourbons : Rouge, Jaune, Rose, Pointu, Pacas et Pacamara. Il y a également les Caturra, Jaune et Rouge, les Typica ou encore les Geisha.
Les Blend sont une autre variété, au même titre que les Heirloom et Moka Heirloom.